We’re all about all things charcuterie. And knowing us and our love for casseroles around here, it’s no surprise that we came up with this Charcuterie Bake. Stacked full of all your favorite deli meats and cheeses, this pie-like pastry is pure perfection. Delightful with a tingly glass of wine, this Charcuterie Bake is what our cuisine dreams are made of!
Ingredients
For the crust:
- 3 1/2 cups all-purpose flour, plus more, to taste, for dusting a work surface
- 1 1/2 teaspoons kosher salt
- 1 teaspoon granulated sugar
- 1 1/4 cups unsalted butter, cubed and chilled
- 2 large eggs
- 4 tablespoons ice water, plus more, to taste
- 1 tablespoon apple cider vinegar
For the filling:
- 10 large eggs, divided
- 1 (15-ounce) container whole milk ricotta
- 3/4 cup parmesan cheese, grated, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 6 ounces provolone picante, diced into 1/2-inch-wide pieces
- 1/4 pound soppressata salami, thinly sliced then diced into 1/2-inch-wide pieces
- 1/4 pound smoked ham, thinly sliced then diced into 1/2-inch-wide pieces
- 1/4 pound prosciutto, thinly sliced then diced into 1/2-inch-wide pieces
- 1/2 cup fresh Italian parsley, chopped
Directions
Step 1 –In a large bowl, add 3 1/2 cups of the flour, the salt, and the sugar and whisk to combine.
Step 2 –Use a pastry cutter or your fingers to gradually work the butter into the flour mixture until dime-sized pieces form.
Step 3 –In a small bowl, add 2 of the eggs, 4 tablespoons of the ice water, and the apple cider vinegar and whisk to combine.
Step 4 –Add the egg mixture to the flour mixture, 1 tablespoon at a time, and gently mix between each addition.
Step 5 –Stir the dough mixture until it holds together when pinched together with your fingers. If it’s too dry, add about 1 tablespoon of the extra water and mix to combine.
Step 6 –Turn the dough out onto a clean countertop and knead it about 4-5 times until it is combined.
Step 7 –Divide the dough into 2 balls, with 1 ball containing roughly 2/3 of the dough and the other ball containing the remaining 1/3 of the dough.
Step 8 –Flatten the dough balls into disks, with minimal cracks, then wrap them separately with plastic wrap.
Step 9 –Place the dough disks in the refrigerator and chill, for at least 1 hour and up to 2 days.
Step 10 –Preheat the oven to 350 degrees F.
Step 11 –Transfer the large dough disk to room temperature and let it rest until it is soft enough to roll, about 15 minutes.
Step 12 –Use the extra flour to lightly dust a work surface.
Step 13 –Place the large dough disk on the prepared surface and roll it into a 16-inch circle.
Step 14 –Place the dough in a 9-inch springform pan, pressing it into the bottom and up the sides.
Step 15 –Trim the excess dough until it lines up with the top of the springform pan.
Step 16 –Place the springform pan in the refrigerator, about 20 minutes.
Step 17 –While the crust is chilling, in a large bowl, add 9 of the eggs, the ricotta, 1/2 cup of the parmesan, the garlic powder, and the pepper and beat with an electric hand mixer until the eggs are broken up and the mixture is well-combined.
Step 18 –Fold the provolone, the soppressata, the ham, the prosciutto, and the parsley into the egg mixture.
Step 19 –Pour the meat mixture into the chilled pie crust.
Step 20 –Use more of the extra flour to dust a clean work surface.
Step 21 –Add the remaining dough disk to the prepared surface and roll it out into a 10-inch circle.
Step 22 –Carefully lay the dough circle over the filling. Roll and fold the overhang from the bottom of the crust over the top crust, pinching to seal.
Step 23 –In a small bowl, beat the remaining egg.
Step 24 –Brush the beaten egg over the crust, then place the springform pan on a baking sheet.
Step 25 –Bake the casserole, about 45 minutes.
Step 26 –Sprinkle the top of the casserole with the remaining parmesan and bake again until the crust is deeply golden and a toothpick inserted into the center comes out clean, about 30-40 minutes.
Step 27 –Transfer the baking sheet to a wire rack and let the casserole cool, about 2 hours.
Step 28 –Serve.
