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1
Dough: Put wet ingredients in a well made in the flour - if mixing by hand.
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2
If using a food processor, add wet ingredients to the flour in processor bowl.
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3
In either case, mix until a smooth dough is obtained.
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4
Cover with plastic wrap and set aside.
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5
Filling: Cut all ingredients into 1/4-1/2 inch pieces.
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This includes cheeses, ham, pepperoni and hard cooked eggs.
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Mix this with the beaten eggs, and check to see if filling is the consistency of a loose risotto.
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If so, good.
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If not, add a few more eggs.
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10
Preparing the Torta: Preheat oven to 350F.
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11
Roll out half the dough and press into an oiled, deep oven casserole, being sure to bring dough up sides of pan.
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Make sure that dough rests on the bottom of the pan with no air pockets.
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Let dough hang over sides for now.
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14
Spoon filling into pan, gently pressing it from time to time to remove air pockets.
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15
Stop when filling reaches about 1/4 inch from top.
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(Depending on size of pan, one or two pies can be made.
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17
).
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18
Roll out second piece of dough.
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19
Wet edges of dough forming the bottom with either water or milk, and place second piece of dough on torta.
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20
Use tines of a fork to attach top piece to bottom along top edge of pan.
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21
Cut excess dough hanging off sides with a scissors.
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22
Brush top of pie with olive oil, then snip 3 or 4 small holes in top of dough to allow air and liquid to escape while baking.
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23
Place pan in preheated oven and bake for 50-60 minutes.
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24
Remove pan from oven, and place on a rack.
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25
The torta may be served warm, at room temperature or cold.
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26
We like it best served at room temperature with a good olive oil drizzled over it.
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27
It may be served as a main course or as an appetizer.
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28
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