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How to Make Torta Rustica - A Step-by-Step Guide

Torta Rustica, also known as Italian savory pie, is a delicious and hearty dish that is perfect for any meal of the day. This rustic pie is filled with a combination of savory ingredients like vegetables, cheese, and meat, all encased in a flaky pastry crust. The result is a comforting and satisfying dish that is sure to become a favorite in your home.

While there are many variations of Torta Rustica, the basic concept remains the same – a rich and flavorful filling surrounded by a bu...

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Ingredients

  • 2 ¼ cups all-purpose flour
  • ¾ cup cornmeal
  • ½ teaspoon salt
  • ¾ cup butter, diced
  • 2 eggs
  • 4 tablespoons cold water
  • 1 ½ cups ricotta cheese
  • 4 ounces feta cheese
  • 1 cup grated Parmesan cheese
  • 1 egg
  • ¼ cup chopped parsley
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 2 cups shredded mozzarella cheese
  • ½ pound ham slices
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • ½ (16 ounce) jar roasted red peppers, drained and patted dry
  • 1 egg

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr 15 mins
  • Total Time: 2 hrs 45 mins
  • Servings: 8
  • Yield: 1 (9-inch) pie

  • Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
  • In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
  • Have a 9-inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15-inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1-inch from pan rim.
  • Scatter half of the mozzarella over bottom of crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture then sprinkle with spinach. Cover with remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer and top with remaining mozzarella. Press down again.
  • Roll out remaining dough to 9-inch circle. Place over filling to cover. Moisten edges and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg and brush over crust. Cut several small vents in top crust for steam to escape.
  • Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

    • Nutrition

    589 cal.

    • Total Fat: 36g
    • Saturated Fat: 20g
    • Cholesterol: 199mg
    • Sodium: 1294mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 26g
    • Vitamin C: 22mg
    • Calcium: 408mg
    • Iron: 4mg
    • Potassium: 370mg

    Categories

    Savory pie recipes
    Italian recipes
    Baked goods recipes
    Vegetarian recipes
    Brunch recipes