Torta Rustica Recipe
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Torta Rustica

By: Christine L.  
"This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham."

Rating: This weblink has been rated 27 times with an average star rating of 4.5 Read Reviews (25)

Rate/Review | 1,048 people have saved this

What to Drink?

Wine Chardonnay
 

Servings  (Help)

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Original Recipe Yield 1 - 8 or 9 inch pie
 

Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/2 teaspoon salt
  • 3/4 cup butter, diced
  • 2 eggs
  • 4 tablespoons cold water
  • 1 1/2 cups ricotta cheese
  • 4 ounces feta cheese
  • 1 cup grated Parmesan cheese
  • 1 egg
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 2 cups shredded mozzarella cheese
  • 1/2 pound ham slices
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
  • 1 egg

Directions

  1. 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 the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
  2. In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
  3. Have an 8 or 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.
  4. Scatter half of the mozzarella over the bottom of the crust. Next arrange half the prosciutto slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining prosciutto slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
  5. Roll out remaining dough to 8 or 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 the crust. Cut several small vents in top crust for steam to escape.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 666 | Total Fat: 40.3g | Cholesterol: 228mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2004 by Ron 
This is an incredible recipe! A must for any good dinner party. It should be sliced thin, as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2008 by INTELLIBLONDE 
I found it extremely easy to make this dough in the food processor. All of these flavors were... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2009 by Yvonne 
I've been looking for a torta recipe for along time. This made it worth the wait. It was the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2006 by bdh76 
Beautiful recipe when sliced. A real wow-getter. Lotta work, though. But if it's a special... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2006 by Sarah 
This takes time to put together, but it is really remarkably simple for such a spectacular... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2005 by JAMISEA 
Very nice recipe. It came out beautiful and the crust was much easier to make than any I have... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2003 by Kendall Gray 
I've made this twice- both times, a raging success. Excellent recipe, easily made. Thanks! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2007 by SVENSKAFLICKA 
Tasted good, and went together easily, but very time-consuming. I would add some sauteed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2005 by KNEELY56 
The crust is great and easy to work with. I substituted pepperoni for the prosciutto. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2003 by RBISH 
great, the roasted peppers really made it wonderful. MORE

 
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