genoa salami and black olive crostata

1/2 package piecrust mix
1 package (6 ounces) sliced salami, julienned
12 large pitted black olives, sliced
1 large ripe tomato, peeled, seeded and finely chopped with juice drained
1/2 cup grated Italian Fontina cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 whole eggs
2 egg yolks
1-1/2 cups light cream (or evaporated milk)
1 tablespoon flour

Prepare piecrust mix. Roll out on floured surface to 14 inches round; fit into a 9-inch pie plate. Trim edges, flute. Bake in a hot oven (425) for 5 minutes. Remove to wire rack. Lower oven temperature to moderate (375). Combine salami, olives, tomato, Fontina cheese, half the Parmesan, salt and pepper in a large bowl; toss. Spoon into the partially baked pie shell. Lightly beat eggs and yolks in a medium diced bowl. Stir in cream and flour. Pour over salami mixture. Sprinkle remaining Parmesan cheese over pie. Bake, uncovered, in preheated oven for 30 minutes or until golden and puffed. A knife blade inserted 1 inch from edge should come out clean. This is a cross between a quiche and a deep-dish pizza. It's delicious! From Family Circle magazine, June 9, 1981.

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