Torta Di Pasquetta (the Pasquetta/easter Tart)

Total Time: 1 hr 50 mins Preparation Time: 50 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 cups unbleached all-purpose flour
• 2/3 cup water
• 1/3 cup extra virgin olive oil
• 1 teaspoon salt
• 5 cups fresh ricotta
• 14 large eggs
• 3/4 lb cooked ham (good quality) or 3/4 lb mortadella, diced (good quality)
• 1 tablespoon fresh marjoram, minced
• 2 teaspoons fresh marjoram, minced
• 2 1/2 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 1/4 teaspoon cumin seed

Recipe

• 1 in a bowl, quickly mix together the flour, water, oil and salt. transfer the mixture to a work surface. briefly work the dough with your fingertips until it forms a ball.
• 2 divide into two balls, one slightly larger than the other (one third to two thirds); shape balls into flattened disks, wrap separately in plastic, and refrigerate for 30 minutes.
• 3 remove the dough from the refrigerator. on a lightly floured work surface, roll the larger piece to a 14 ½ inch round, 1/2 inch thick. transfer to an 11 inch springform pan, pressing into edges and leaving a ¼ inch overhang.
• 4 preheat the oven to 350°f in a bowl, combine the ricotta, 7 of the eggs, ham, marjoram, salt, and pepper; spoon into the prepared crust. with the back of a tablespoon, create 6 deep egg-shaped indentations in the filling. one at a time, crack an egg into each indentation.
• 5 roll the remaining dough into a 11-inch round. cover the top of the tart with dough; pinch together the edges and trim any excess dough. whisk together the remaining egg with 1 tablespoon water. brush the top of the tart with the egg wash and sprinkle with a pinch of salt and cumin seeds.
• 6 bake tart, rotating halfway through, until top is puffed up and golden, 55 to 60 minutes. cool in pan on a wire rack for 10 minutes, then remove from the pan and cool on rack to room temperature.