Pizza Rustica

Pastry

 400g plain flour

3/4 cup extra virgin olive oil

pinch salt

enough water to obtain a smooth dough

 Filling

700g ricotta cheese

4 eggs

1/2 cup grated mozzarella cheese

100g chopped sundried tomatoes

250g Caramelised onions

3/4 cup grated romano cheese

Extra romano for top

Black pepper

Milk for glazing

 Method

 For the onions:-

  1. Place chopped onions in a pan with a tablespoon oil and a pinch of salt.

  2. On a low heat cook for 10 minutes until softened.

  3. Add 1 tablespoon brown sugar and 1 tablespoon Balsamic vinegar.

  4. Saute for a further 5 minutes, cool.

For the pastry:-

  1. Add the salt and olive oil to the flour mixing and adding enough cold water to make a smooth dough.

  2. Knead very lightly, form a ball, cover with cling wrap and set in fridge to rest.

For the filling:-

  1. Preheat the oven to 200c.

  2. In a bowl mix together the ricotta, eggs, romano and mozzarella cheeses, pepper, sun dried tomatoes and the onions. Set aside.

  3. Take out pastry, cutting off 3/4 of the dough roll out on a floured surface to form a circle big enough to fit a 25cm round tin.

  4. Lightly grease the tin and fit the pastry in so it comes up the sides, cut off any excess.

  5. Fill with the ricotta mixture, level out.

  6. Roll out remaining pastry to form the top of the pie, using a pastry brush, brush a little milk around the edges and place the top over ricotta, sealing the edges as you go.

  7. Once edges are sealed, cut off any excess pastry to tidy up.

  8. Prick the top of the pastry using a fork so steam can escape while cooking.

  9. Brush milk all over the pie and sprinkle with extra romano and black pepper.

  10. Bake for 30-40 minutes or until golden brown.

  11. Cool in tin then turn out and enjoy!

Anna Roumpanis