3 large eggs
1 lb whole milk ricotta
¼ cup freshly grated Pecorino Romano cheese
¼ lb mozzarella cheese, grated
¼ pound thinly sliced prosciutto, shredded
¼ tsp freshly ground black pepper
Position a rack in the lower third of your oven and preheat it to 350⁰F. Butter a 9” glass pie plate. (if you only have a metal pie plate, raise the oven's temp to 375⁰F).
Whip eggs and ricotta together. Slowly fold in mozzarella, romano and procsuitto. Finish with the pepper and Fines Herbs.
Using 2/3 the dough from our gluten free pasta frollo recipe, divide the dough into two pieces, one twice as large as the other. Working with the large piece, knead t into a disk and roll it out on a lightly floured work surface into a 12" circle. Transfer the dough to the pie plate and press it gently against the bottom and up the sides of the plates. Use the dull side of a knife to trim the excess dough even with the rim.Fill the pie shell with the cheese and prosciutto mixture. Smooth the top.
Roll the remaining dough out. Using a glass dipped in flour, cut out circles. Set aside the scraps. As you lift the circles of dough up pinch the center together slightly so that your shape is more of an oval. Lay the ovals on top of the pie in an overlapping circular pattern.
Bake for 35 to 40 minutes, or until the crust is golden and the filling is firm and slightly puffed. Transfer the pie to a rack and cool completely before serving. Leftovers can be kept covered in the refrigerator for up to 4 days.
Use the scraps of dough for baked snacks.
More ideas for your Easter table;