TUSCAN BRUNCH TORTA

3 cups all-purpose flour
3/4 teaspoon salt
1 cup unsalted butter
6 to 8 tablespoons ice water
1 egg, separated
4 eggs
1 (15 ounce) container ricotta or light ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon red pepper flakes
1/8 teaspoon ground nutmeg
8 ounces sliced prosciutto or smoked ham
1/2 cup prepared pesto
1 (7 ounce) jar roasted red peppers, rinsed, drained and patted dry
4 ounces sliced provolone cheese
1 tablespoon milk

Combine flour and salt in medium bowl. Cut in butter with pastry blender or 2 knives until mixture forms pea-sized pieces.

Add water, 1 tablespoon at a time, until dough forms a soft ball. Shape 2/3 of dough into disk; shape 1/3 of dough into another disk. Wrap each in plastic wrap; refrigerate 30 minutes or until firm enough to roll out.

Preheat oven to 375 degrees F.

Turn out large disk of dough onto lightly floured surface. Roll dough into 13-inch round. Transfer to 10-inch deep dish pie plate; trim to 1/4 inch beyond rim. Reserve scraps.

Pierce dough with fork about 40 times. Brush lightly with beaten egg white. Bake 10 minutes; cool on wire rack.

Beat 4 eggs lightly in large bowl. Add ricotta cheese, spinach, Parmesan cheese, red pepper flakes and nutmeg; mix well. Layer half of prosciutto over cooled crust; spread spinach mixture over prosciutto. Layer remaining prosciutto, pesto, roasted red peppers and provolone cheese over top.

Makes 12 servings
Source: Easy Home Cooking Magazine