Erbazzone is basically a vegetable pie/tart that could be served as an appetizer, brunch, or main dish. The history of this dish originates in the Parma region of Italy, where they have ideal conditions for producing exquisite Prosciutto di Parma and Parmigiano-Reggiano. Yum. Seriously, can I go there, like right now? Cured meats and artisan cheese is a match made in heaven. You could get creative with the filling and add whatever you like. We added mushrooms, since I love anything and everything with spinach and mushrooms. Lots of erbazzone recipes use swiss chard, or beet greens.
The pastry dough for this recipe calls for a combination of all-purpose flour and cake flour. By combining these two, you’re basically making pastry flour, which allows for a more tender and delicate crust than you would get by using only all-purpose flour. You could use only all-purpose (pastry will be slightly more tough), but do not use only cake flour. If you use only cake flour, your result will be much too delicate and won’t hold up properly.
This pastry dough recipe also calls for chilled olive oil in addition to the chilled unsalted butter. Make sure to plan ahead enough for the olive oil to chill until semi-solid before preparing the dough. (Place 3 tablespoons of olive oil in a small dish in the freezer for about 15 minutes.) You could also substitute shortening in place of the chilled olive oil if you would like which would yield a nice flaky dough also, however the olive oil lends great flavor to the pastry.