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Pizza Rustica Napoletana | Stuffed Cheese Classic
(0)
80 min
Under an hour
Knuspr-Küche
Goldgelb gebackene neapolitanische Käse-Tarte mit zartem Mürbeteig und einer herrlich saftigen Füllung aus Ricotta, Mozzarella und feinem Parmesan. Perfekt warm oder kalt!
Preparation method
Preparing the dough
Place the flour and salt in a mixing bowl. Add the cold butter cut into small cubes and work quickly with your fingers or a pastry cutter into fine crumbs.
From the 4 eggs, use for the dough: 1 whole egg and 1 egg yolk (chill the remaining egg white for brushing later). Set aside the remaining two eggs for the filling. Add the egg, egg yolk, and cold water to the flour crumbs and quickly knead into a smooth shortcrust pastry.
Shape the dough into a ball, flatten it slightly, wrap it in cling film, and let it rest in the refrigerator for at least 45 minutes.
Chef's tip
Let the Pizza Rustica cool down slightly after baking – it tastes best lukewarm or cold and can be sliced cleanly into pieces.
For a savoury twist, you can also fold some chopped Salami Napoletana or mild diced prosciutto into the ricotta mixture.
Ingredients
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