Preparation / Directions:
Pastry: Mix flour and salt in a medium bowl. Cut the butter in until the mixture resembles fine meal. Stir in 4 tbsp. water, or 3 tbsp. water and 1 tbsp. wine. Add a little water if the dough seems dry in places. It should be moist but not sticky when you stick your finger in the middle.
Knead for 10-15 seconds to blend completely. Divide the dough two almost but not quite equal parts. Flatten each somewhat and chill. (the larger will go in the bottom of a pie pan)
Filling. Heat the oil in a skillet and cook peppers and onions and garlic over medium heat until they are soft. Set aside. Mix ricotta, herbs, eggs, salt, pepper, and grated Asaigo cheese.
Roll out large piece of dough to fit with an overlap into a ten inch pie pan. Roll out small piece to make lid.
Put large piece in pan. Sprinkle with a little grated provolone. Spread with half the ricotta , half the vegetables and another layer of grated cheese. Repeat layers. Place the second circle of dough in on top of the torte and pinch to seal. Brush top with the egg and water mixture. Bake at 450 degrees for 15 minutes. Reduce heat to 350 and bake 45 minutes more. Cool fifteen minutes before cutting.
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