Cheese and Pancetta Torta

A stunning cheese pie. Although one is enough for 10 people I found that I needed another pie for seconds. The Parmesan crust is trouble-free and this should be made a day ahead.

Crust
2 cups (500 mL) all-purpose flour
½ cup (125 mL) finely grated Parmesan cheese
½ tsp (2 mL) salt
¾ cup (175 mL) unsalted cold butter, cut into cubes
½ cup (125 mL) cold water

Filling
1 tbsp (15 mL) olive oil
16 thin slices pancetta
2 cups (500 mL) mascarpone
2 egg yolks
2 eggs
1 cup (250 mL) grated provolone
1 cup (250 mL)grated Asiago
1 tbsp (15 mL) Dijon mustard
2 tbsp (25 mL) chopped parsley
Salt and freshly ground pepper
¼ cup (50 mL) tapenade
1 egg, beaten with 1 tbsp (15 mL) water

1. Combine flour, Parmesan cheese and salt in the bowl of a food processor. Add butter and pulse until mixture resembles coarse crumbs. Remove from food processor. Drizzle in enough water so that pastry comes together in a smooth ball - you may need slightly more than a ½ cup (125 mL). Knead gently together. Cover with plastic wrap and refrigerate for 30 minutes.

2. Preheat oven to 375ºF (190ºC).

3. Heat oil in a skillet over medium heat. Fry pancetta slices until crisp, about 2 minutes per side. Reserve. In a bowl, mix together mascarpone, egg yolks and 2 eggs. Stir in grated provolone, Asiago, mustard and parsley. Season with salt and pepper to taste.

4. Roll out pastry to fit a 9x13-inch (23x33-cm) baking dish or tart pan with a removable bottom. Brush crust with tapenade.

5. Make a layer of fried pancetta on top of crust. Spread egg and cheese mixture over top. Fold pastry over filling - it will not cover the entire top - and brush with egg wash. Bake for 35 minutes or until mixture is set and pastry is browned.

Serves 10