A gluten free recipe for Easter Pie (Pizza Rustica)
Easter buffets are often laden with this delight. A glass of chilled proseco and small plate are all you need be dazzled by this delicate balance of flavors and textures. On an ordinary weeknight a simple green salad dressed with a splash of balsamic will accentuate the richness of this ricotta and prosciutto laced masterpiece.
Instructions
- 1
Position a rack in the lower third of your oven and preheat it to 350⁰F.
- 2
Butter a 9” glass pie plate. (if you on ly have a metal pie plate, raise the oven's temp to 375⁰F).
- 3
Whip eggs and ricotta together.
- 4
Slowly fold in mozzarella, romano and procsuitto.
- 5
Finish with the pepper and Fines Herbs.
- 6
Using 2/3 the dough from our gluten free pasta frollo recipe, divide the dough into two pieces, one twice as large as the other.
- 7
Working with the large piece, knead t into a disk and roll it out on a lightly floured work surface into a 12" circle.
- 8
Transfer the dough to the pie plate and press it gently against the bottom and up the sides of the plates.
- 9
Use the dull side of a knife to trim the excess dough even with the rim.
- 10
Fill the pie shell with the cheese and prosciutto mixture.
- 11
Smooth the top.
- 12
Roll the remaining dough out.
- 13
Using a glass dipped in flour, cut out circles.
- 14
Set aside the scraps.
- 15
As you lift the circles of dough up pinch the center together slightly so that your shape is more of a n oval.
- 16
Lay the ovals on top of the pie in an overlapping circular pattern.
- 17
Bake for 35 to 40 minutes, or until the crust is golden and the filling is firm and slightly puffed.