Torta di Pasqua or Easter tart
1/3 c olive oil
5 C ricotta
3/4# mortadella, diced
2 1/2 t salt
2T fresh cracked black pepper
Mix flour, oil, water and salt. Transfer to work surface, gently kneading till it forms a ball. Divide it in two, one just a bit larger than the other - think 1 third dough to 2 thirds dough. Flatten and wrap, then refrigerate 30 mins.
Roll the larger piece to 14 inches, 1/8 inch thick. Place in an 11 inch springform pan, leaving 1/4 inch overhanging.
Preheat oven to 350
In bowl, combine ricotta, 7 eggs, mortadella, spices. Spoon into the prepared crust. With the back of a spoon, create 6 wells in the filling. One at a time, crack an egg into the well(s). Roll the remaining dough large enough to cover the top of the pan, and place on the filling. Seal the edges well. Beat remaining egg with 1T water and brush it over the top crust.
Bake an hour till puffed and golden.