Seen Lippert's take on this savory Italian pie has three kinds of cured meat and three types of cheese stuffed into an extremely flaky crust. Because the torta is served at room temperature, it's great for picnics.Plus: More Appetizer Recipes and Tips

Seen Lippert
June 2005


Recipe Summary test

45 mins
2 hrs
10 to 12


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375° and position a shelf in the lower third. In a food processor, pulse the prosciutto, salami and mortadella just until finely chopped. Transfer the mixture to a large bowl and stir in the shredded provolone, ricotta, Parmesan, lightly beaten egg and pepper.

  • On a lightly floured work surface, roll out a disk of the Flaky Double-Crust Pastry to a 13-inch round. Loosely wrap the pastry around a rolling pin and transfer it into a 9-inch glass pie plate; press it gently into the pie plate. Roll out the remaining pastry disk to a 13-inch round.

  • Spread the filling in the pastry shell in an even layer. Brush the pastry rim with water and cover with the second pastry round. Press the edges to seal, then trim the overhang to 1/2 inch, fold it under and crimp decoratively. Brush the top crust with the egg wash and bake for 45 minutes, until the crust is golden on the top and bottom. Transfer the torta to a wire rack to cool. Cut into wedges and serve.

Make Ahead

The baked torta can be refrigerated for up to 2 days. Bring to room temperature before cutting into wedges.

Suggested Pairing

For this Neapolitan tart, try an Aglianico, such as one from the Campania region of Italy. It has enough red-berry juiciness and tannins to balance the full-flavored salami and mortadella.