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1
Filling:.
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2
Combine heavy cream, Parmesan cheese, eggs, Mozzarella, Ricotta, Provolone, Prosciutto and parsley.
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3
Add salt and pepper to taste and mix well.
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4
Crust:.
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5
Mix flour, cornmeal and salt in a medium sized bowl.
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6
Cut in butter with a pastry blender until mixture resembles coarse crumbs.
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7
Beat 2 eggs, add water, and stir into flour mixture until dough holds together.
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8
Shape 2/3 of the dough into a flattened round; repeat with remaining 1/3.
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9
Wrap and refrigerate for at least 30 minutes, or until dough is firm enough to roll.
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10
Have a 12-inch springform pan ready.
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11
On a lightly floured surface, roll out the larger portion of the dough into a 20-inch diameter circle.
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12
Carefully place in ungreased pan.
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13
Press lightly against bottoms and sides.
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14
Trim overhanging dough to 1-inch from pan rim.
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15
Pour filling into springform lined with dough.
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16
Roll out remaining dough into a 12-inch diameter circle.
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17
Place over filling, moisten edges, and seal crusts together.
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18
Crimp or flute edges of dough.
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19
Crust should not extend above pan rim.
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20
Beat remaining egg and brush over the crust.
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21
Cut several small vents in top crust for steam to escape.
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22
Bake at 375 degrees for 1 hour or until crust is deep golden brown and pulls away from sides of pan.
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23
Cool in pan on a wire rack.
