6-8 large vine-ripened tomatoes (around 1 kg.) peeled and seed removed
6 oz. buffalo mozzarella, coarsely torn
3/4 c. basil leaves, coarsely torn
0.19 oz. cured meat (choose from salami, prosciutto and bresaola)
1 oz. finely grated Parmesan cheese
1 egg, lightly beaten
0.01 oz. dry active yeast
pinch of white sugar
16.08 oz. plain flour
4.82 oz. butter, softened
For dough: combine yeast, sugar and 1/3 c. of warm water in a bowl and stir until smooth. Stand for 5 minutes or until foamy. Sieve flour into a mixing bowl; add a pinch of salt and make a well in the middle. Add the yeast mixture, eggs and butter to the flour and use a wooden spoon to combine the ingredients. Turn the dough to a lightly floured surface and knead for 10 minutes, or until smoth and elastic. Place dough in a lightly oiled bowl; cover and stand in a warm place for 1 hour or until doubled in size.
Turn dough onto a lightly floured work surface and press to expel air. Remove 1/3 of the dough and set aside. Roll larger piece out to 0.2" thick and use to line the base and side of a greased and floured 7.87" springform pan; leaving excess to overhang.
Coarsely crush the tomatoes and blot on absorbent paper. Layer mozzarella, cured meat, tomatoes and basil leaves in pan, seasoning each layer with freshly ground black pepper. Finish the layer with mozzarella and top the final layer with Parmesan.
Roll remaining dough out on a lightly floured surface to a 9.06" circle. Brush edges with egg wash, then place over pan, pressing to a seal, trimming excess with a sharp knife. Cover and stand in a warm place for 1 hour, or until risen. Meanwhile, preheat the oven to 392F.
Brush the top of the torte with remaining egg wash and bake for 20 to 30 minutes or until golden. Serve immediately.