Torta al prosciutto - Rosangela Torsiglieri

Ham cake

INGREDIENTS:
230 g / 8,1 oz  shortcrust pastry without sugar
200 g / 7 oz  ricotta cheese
200 g / 7 oz  baked ham
100 g / 3,5 oz  gruyere cheese grated
1 egg - salt - pepper

PREPARATION:
Roll out shortcrust pastry until reach the thickness of 5mm / 0,2" to get 2 discs. Greased the baking tin with butter ( taking care to also coat the walls ) and put the largest disc at the bottom of baking tin.
Finely chop the ham and mix all the ingredients together.
Pour the mix into the backing tin and cover it with the second shortcrust pastry disc, lightly press the edges.
Put it in the oven at 200 C° / 400 F° and wait 30 minutes around.
It is better to serve warm.