Italian Meat - Pork, Ham and Sausage Recipes - Salami and Caper Tart (Crostata di Salame e Capperi) Recipe

Ingredients

• 100 g/4 oz/1 cup plain (all-purpose) flour

• 50 g/2 oz/1/4 cup margarine or butter

• 3 eggs

• 175 g/6 oz/3/4 cup Ricotta cheese

• 100 g/4 oz piece salami, skinned and chopped

• 30 ml/2 tbsp capers, drained and chopped

• Salt and freshly ground black pepper

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Method:

1. Place the flour and margarine or butter in a bowl and work to fine breadcrumbs.

2. Stir in 1.5 ml/1/4 tsp salt and blend in 30 ml/2 tbsp water. Mix to a soft dough and roll out the pastry on a lightly floured surface.

3. Line an 18 cm/7 in loose-bottomed flan tin (pie pan) with pastry and prick with a fork.

4. Line with greaseproof (waxed) paper and weight down with baking beans.

5. Bake blind in a preheated oven at 200°C/400°F/ gas mark 6 for 10 minutes.

6. Remove the beans and paper and brush over the inside of the pastry case with a little beaten egg. Return to the oven for 5 minutes.

7. Beat the eggs into the Ricotta cheese and add the salami and capers. Season with pepper.

8. Spoon the filling into the pastry case (shell) and return to the oven at 180°C/350°F/gas mark 4 for 25 minutes until set. Serve hot or cold.