Shelly's Recipe

RUSTIC ITALIAN CHEESE TORTE

Category: Cookies

1 pkg frozen puff pastry, thawed at room temperature
2 lb ricotta, drained of any liquid
1 lb fresh mozzarella, cut into 1” cubes
1 cup grated Romano cheese
1 tsp pepper and salt
2 tbsp chopped parsley
4 eggs
1 cup diced ham
1/4 cup diced salami
Egg wash: 1 beaten egg mixed with 1 tbsp cream

Preheat oven to 375. Place 1 sheet of puff pastry inside a 9 inch springform pan to line the bottom and sides. Leave enough dough to overhang the pan.

In a medium bowl, combine ricotta and next 5 ingredients. Beat in eggs. Fold in ham and salami. Gently pour filling into pastry-lined pan. Cut the remaining sheet of pastry into 3/4 inch wide strips. Form a lattice on top of filling with the strips of dough. Use about 5 strips in each direction laying them loosely on top filling. (Total of 10 strips). Crimp edges of pie and brush dough with egg wash. Place pan on a baking sheet lined with parchment. Bake for 45 minutes to 1 hour or until dough is golden and filling has puffed.

Cool to room temperature before slicing into 8-10 wedges. Can be made a day ahead and refrigerated. Then preheated in pan at 300 for 10-15 minutes.