This recipe combines all your favourite antipasto ingredients, like chargrilled vegetables, proscuitto, mozzarella cheese and fresh basil, in a tasty pie crust. perfect with your favourite glass of wine and a fresh green salad.
7g dry yeast
pinch of sugar
500g plain flour
4 eggs, plus 1, beaten
150g softened butter
2 vine-ripened tomatoes, sliced
100g capsicum, chargrilled
100g eggplant, chargrilled
100g button mushrooms, halved
100g sliced sopressa
300g buffalo mozzarella, torn
1 cup basil leaves
½ cup parmesan, grated
rocket leaves, to serve
1 Combine yeast and sugar with 80ml warm water and set aside until mixture begins to foam.
2 Place flour in a large bowl with a pinch of salt. Add yeast mixture, 4 eggs, and butter, and mix until well combined.
3 Turn out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place in a lightly oiled bowl and set aside in a warm place for an hour, or until dough doubles in size.
4 Turn dough out onto a lightly floured surface. Using 1/3 of the dough, roll out a 22cm circle for the torta top.
5 With remaining dough, roll out a 35cm circle and line the base and sides of a lightly greased, 20cm-round springform tin, letting excess pastry hang over the edge. Meanwhile, preheat oven to 180°C.
6 Place tomatoes, capsicum, eggplant, mushrooms, prosciutto, sopressa, mozzarella, and basil in layers inside pastry. Top with parmesan. Brush edge of torta with some beaten egg and top with remaining pastry round. Press down edges to seal and trim off excess pastry.
7 Brush top of torta with beaten egg and bake for 20-30 minutes, or until golden. Serve with rocket salad.