This stunning cheese pie is presented like a galette or country pie. You can make this free-form or in a baking dish. Although one is enough for eight people, I found I needed another one for seconds. Vary the cheeses for different tastes and fold in cooked baby spinach, roasted cherry tomatoes or chopped green olives for layers of flavour.
Ready time: 2 hours
This torta combines some of the same ingredients, but it’s baked and filled with melted cheese, a wine-friendly profile. Specifically, it will be good with an aromatic white, such as gewurztraminer and pinot gris, especially from Alsace. -Beppi Crosariol
2 cups all-purpose flour
1/2 cup grated Parmesan cheese
1/2 tsp salt
3/4 cup unsalted cold butter, cut into cubes
1/2 cup cold water
1 tbsp olive oil
16 thin slices pancetta
2 cups mascarpone
2 egg yolks
1 cup grated provolone
1 cup grated Asiago
1 tbsp Dijon mustard
2 tbsp chopped parsley
Salt and freshly ground pepper
1 egg, beaten with 1 tbsp water
Combine flour, Parmesan cheese and salt in the bowl of a food processor. Add butter and pulse until mixture resembles coarse crumbs. Drizzle in enough water so that pastry starts to come together. Dump into a bowl and, using your fingertips, combine gently into a smooth ball. (This prevents overprocessing the pastry). Cover with plastic wrap and refrigerate 30 minutes.
Preheat oven to 375 F. Heat oil in a skillet over medium heat. Fry pancetta slices until crisp, about 2 minutes per side.
Mix together mascarpone, egg yolks and whole eggs in a bowl. Stir in provolone, Asiago, mustard and parsley. Season with salt and pepper to taste.
Roll out chilled pastry to fit a 9-by-13-inch baking dish or tart pan with a removable bottom, leaving about 2 inches of overhang.
Layer fried pancetta on top of crust. Spread egg and cheese mixture over top. Fold overhanging pastry over filling – it will not cover the entire top – and brush with egg wash. Bake 30 to 35 minutes or until filling is firm and crust is golden.