| 2 12 cup all-purpose flour | | 1/2 cup butter cubed | | 2 x eggs plus | | 1 x egg yolk plus | | 2 x eggs beaten | | 1 pch salt | | 1/2 lb cooked ham chopped | | 3/4 lb smoked mozzarella thinly sliced | | 1/4 cup freshly-grated Parmigiano-Reggiano |
| | Preheat the oven to 425 degrees. | | Pile all the flour on a clean work surface and make a well in the center. In the center of the well, place the butter , 2 eggs , egg yolk , and pinch of salt . Knead all ingredients together to form a smooth, soft ball of dough. | | Divide the dough into two pieces, one slightly larger than the other. Roll the larger piece out until it is large enough to line the bottom of an 11-inch tart pan. Prick it with a fork all over, then roll out the second piece of dough to approximately the same size as the first; it will be smaller but should fit over the tart pan like a lid. | | Distribute the ham evenly over the bottom layer of dough. Top with the mozzarella , then add the beaten eggs, reserving a tablespoon or two for brushing the top of the pastry. Top with Parmigiano-Reggiano and fit the lid" over the top |
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