Tantalizing Torta Rustica Recipes

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TORTA RUSTICA



Torta Rustica image

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

Provided by Ann

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 18

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

Steps:

  • 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.
  • In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
  • 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.
  • Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
  • 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.
  • 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 Facts : Calories 588.9 calories, Carbohydrate 41.7 g, Cholesterol 198.5 mg, Fat 35.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 20.2 g, Sodium 1293.8 mg, Sugar 2.4 g

TORTA RUSTICA



Torta Rustica image

Torta Rustica

Provided by BHG Test Kitchen

Time 1h

Number Of Ingredients 21

1 ounce artichoke hearts, drained and coarsely chopped
0.667 cup roasted red sweet peppers, drained and cut into thin strips
1 tablespoon olive oil
0.5 cup chopped onion (1 medium)
2 garlic, minced
1 ounce frozen chopped spinach, thawed and well drained
0.5 teaspoon salt
1 ounce ricotta cheese
0.5 cup grated Parmesan cheese (2 ounces)
2 eggs, lightly beaten
0.25 teaspoon ground black pepper
1 Pastry for a Double-Crust Pie
0.5 cup refrigerated basil pesto or Classic Pesto Sauce
0.75 cup shredded fontina or Gruyère cheese (3 ounces)
2 tablespoon all-purpose flour
4 ounce thinly sliced salami, cut into thin strips
1 tablespoon water
2.25 cup all-purpose flour
0.75 teaspoon salt
0.667 cup shortening
8 tablespoon cold water

Steps:

  • Place drained artichoke hearts and roasted red sweet peppers on paper towels; set aside to drain while preparing filling.
  • For filling, in a large skillet heat oil over medium-high heat. Add onion; cook and stir about 3 minutes or until tender. Stir in garlic; cook about 1 minute or until fragrant. Add spinach; cook for 2 to 3 minutes more or until liquid is evaporated. Sprinkle with 1/4 teaspoon of the salt. Transfer to a colander. When spinach is cool enough to handle, use your hands to squeeze out as much liquid as possible. Transfer spinach mixture to a medium bowl. Stir in ricotta, 1/4 cup of the Parmesan cheese, one of the eggs, the remaining 1/4 teaspoon salt, and the black pepper. Set aside.
  • Preheat oven to 375ºF. Prepare Pastry Dough for Double Crust Pie. Divide pastry dough into two balls, one about one-fourth larger than the other. On a lightly floured surface, roll out the larger dough ball into a circle 14 to 15 inches in diameter. Carefully ease dough circle into a 9-inch springform pan. If pastry tears, pat dough against bottom and up the sides of the pan. Roll out the remaining dough ball to a circle 10 inches in diameter; transfer this dough circle to a large plate and refrigerate while layering the torta.
  • Spread Classic Pesto Sauce over bottom crust in pan. Spread ricotta mixture over pesto. In a small bowl combine fontina cheese, the remaining 1/4 cup Parmesan cheese, and the flour. Sprinkle half of the fontina mixture over ricotta mixture. Top with layers of salami, roasted peppers, and artichoke hearts. Sprinkle the remaining fontina mixture over artichokes. Fold the edges of the bottom crust onto top of the final fontina layer. Cover torta with the 10-inch dough circle, pressing edges into the pan to seal with the bottom crust.
  • In a small bowl combine the remaining one egg and the water. Brush over top crust. Cut decorative steam holes in center of the top crust.
  • Bake on middle rack of oven for 1 hour to 1 hour, 15 minutes or until crust is deep golden brown; place a large baking sheet on the rack under the pan to catch any drippings. Cool in pan on wire rack for 2 hours. Cut into 12 wedges. Serve warm or at room temperature. Pastry for a Double-Crust Pie
  • In a large bowl combine flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss with a fork. Push moistened dough to side of bowl. Repeat with an additional 7 to 9 tablespoons cold water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball. On a lightly floured surface use your hands to slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle.
  • Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate; ease pastry into pie plate without stretching it. Transfer filling to pastry-lined pie plate. Trim pastry as directed in individual recipe. Roll the remaining dough into a 12-inch circle. Use the remaining pastry circle as directed in individual recipe. Bake as directed in individual recipe.

Nutrition Facts : Calories 420 kcal, Carbohydrate 25 g, Cholesterol 73 mg, Protein 15 g, SaturatedFat 10 g, Sodium 786 mg, Sugar 2 g, Fat 28 g, ServingSize 12 main dish servings or 24 appetizer servings, UnsaturatedFat 13 g

TANTALIZING TORTA RUSTICA



Tantalizing Torta Rustica image

This is a delicious pie best eaten cooled to room temperature, perhaps on a nice picnic with some salad or boiled potatoes. For a more buttery crust substitute 4.5oz of shortening with butter.

Provided by Pie Queen

Categories     Lunch/Snacks

Time 1h40m

Yield 8-12 serving(s)

Number Of Ingredients 18

18 ounces all-purpose flour
9 ounces shortening
ice water or milk
1/8 teaspoon salt
1 egg white
4 ounces feta cheese
1 1/2 ounces ricotta cheese
2 ounces sun-dried tomatoes packed in oil
1 egg
4 ounces grated asiago cheese
2 ounces pine nuts
10 ounces frozen chopped spinach (thawed and drained of liquid)
1 shallot (thinly sliced)
1/2-3/4 teaspoon cayenne chili pepper flakes
1 teaspoon mixed Italian herbs
10 ounces grated mozzarella cheese
3 -4 ounces artichokes (jarred)
2 -3 roasted red peppers (jarred or homemade)

Steps:

  • Rub the shortening into flour until the mixture resembles fine breadcrumbs. Keep the ingredients as cold as possible and rub using fingertips only.
  • Add enough ice water to form a dough that comes cleanly away from the bowl.
  • Wrap in plastic and allow to rest in the fridge for at least 30 minutes while you prepare the filling.
  • Heat the pizza stone and oven to 375°F Using the pizza stone prevents the pastry from becoming soggy.
  • Sun-dried tomato layer - Combine the feta, ricotta and sun-dried tomatoes and blend in a food processor.
  • Add the egg and continue to blend until a paste is formed.
  • Mix in grated asiago cheese and pine nuts and place in covered bowl and set aside in fridge.
  • Spinach layer - thaw and drain spinach. Dry the spinach with kitchen towels, it is important this is not too moist or the pastry will become soggy.
  • Combine spinach, thinly sliced shallots, cayenne pepper flakes and Italian herbs.
  • Roll out the 2/3 pastry to approximately a 10" circle. Lightly dust the cake tin with corn flour.
  • Line the cake tin (7" diameter, 3" deep springform pan) with the rolled pastry. Brush the pastry with egg white and allow to air dry. This will also help to prevent the crust from becoming soggy.
  • Layer half mozzarella in to the bottom, follow with half the sun dried tomato mixture, next spinach layer, then roasted red peppers. Place all of the artichokes in the next middle layer and repeat with the other half. Make sure the peppers and artichoke are dried with kitchen towel to prevent crust sogginess.
  • You can layer the torta whatever way you like - be creative!
  • Roll out the remaining pastry and cut into 1" strips. Place over the torta to create a lattice and seal with the bottom crust.
  • Brush the top of the pastry with milk.
  • Bake at 375F for 50-60 minutes until golden.
  • Allow to cool before removing from the pan. You can invert the pan into a plate and repeat to turn the correct way around. Best served at room temperature.

Nutrition Facts : Calories 763.7, Fat 51.1, SaturatedFat 16.2, Cholesterol 70.6, Sodium 503.4, Carbohydrate 56.4, Fiber 4.1, Sugar 1.8, Protein 21.6

TORTA RUSTICA



Torta Rustica image

Provided by Food Network

Categories     main-dish

Time 51m

Yield 4 servings

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1 ounce fresh yeast, dissolved in 3/4 cup tepid water
3 tablespoons olive oil
Pinch salt
3/4 pounds fresh tomatoes, skinned and diced
1 pound sliced mozzarella
1/4 pound smoked ham
1/2 cup freshly grated pecorino
1 teaspoon fresh oregano, minced
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Mound flour on a table and make a well in the center. Pour the dissolved yeast, oil, and salt into the center of the well. Gently mix in flour with a fork. Dough should be smooth and pliable. Add warm water if dough is too dry. Roll the dough into a ball and put in an oiled bowl. Cover with a cloth and put in a warm place for 1 hour.
  • Divide the dough into 2 pieces and roll out 1 of the dough balls into a round shape, about 12 inches in diameter and 1/4-inch thick. Lay in a greased 12-inch tart pan with a removable bottom.
  • Spread the tomatoes, mozzarella, ham, and pecorino on the dough. Sprinkle with oregano, salt and pepper. Roll out the other ball and lay it on top, folding the top and bottom layers of dough together around the edges. Cut 3 small holes in top of the pie for steam to escape. Bake in the oven until the crust is brown and the cheese is melted, about 20 minutes.

LORETTA PAGANINI'S TORTA RUSTICA



Loretta Paganini's Torta Rustica image

I saw this recipe on the Good Company show from Cleveland today, and think it sounds like a great way to use my leftover Easter ham! (Pastry Sheet package size is estimated; it was not specified)

Provided by Cook4_6

Categories     Ham

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 small onion, jardiniere
2 garlic cloves, brunoise
1 lb spinach, cooked, chopped, squeezed in batches to remove excess moisture
1 teaspoon fresh basil, chopped
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
8 large eggs
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons olive oil, divided
1 (16 ounce) package prepared puff pastry sheets, thawed
1 large egg white, beaten until foamy
2 roasted red peppers
1/2 cup parmigiano-reggiano cheese, freshly grated
1 cup gruyere cheese, shredded
1 cup ham, cooked & diced

Steps:

  • Make the spinach layer: In a large skillet, heat oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and stir for one minute. Add spinach, basil, salt and pepper. Cook, stirring constantly, until moisture evaporates from spinach and spinach begins to stick slightly to skillet, about 5 minutes. Transfer to a medium bowl and cool completely.
  • Make the egg layer: In a large bowl, whisk eggs, salt and pepper until well combined. In a medium skillet, preferably non-stick, heat one tablespoon oil over medium heat. Add half of the egg mixture and cook, stirring often until eggs are soft-set, about 1-1/2 minutes. Transfer to another bowl. Repeat procedure with remaining oil and eggs. Set aside to cool completely.
  • Position a rack in the center of the oven and place a baking sheet on the rack. (The baking sheet is important as it helps set the bottom crust and catches any dripping butter from the cooking pastry.) Preheat oven to 425°F.
  • Lightly butter the inside of a 9-inch round spring form pan. Tightly wrap bottom of pan with a double thickness of aluminum foil.
  • Torte Rustic continued:.
  • On a lightly floured work surface, roll out one sheet of puff pastry to 1/8-inch thickness. Carefully transfer pastry to prepared pan ? pressing dough against sides of pan and letting excess pastry hang over edges. Brush inside of dough lightly with some of the beaten egg white.
  • Sprinkle dough with half of the Parmigiano Reggiano and Gruyere cheese. Layer with half of the smoked ham, then half of the peppers. Spread with half of the spinach mixture, then half of the beaten eggs. Repeat with remaining ingredients.
  • Roll out remaining sheet of pastry to 1/8-inch thickness. Center the pastry on top of filling. Cut a small hole out of the center of the pastry to allow steam to escape. Press layers of dough together firmly around edges of spring form pan. With a sharp knife or scissors, trim away excess dough at pan?s edge, leaving a 1/2 inch wide border of dough. (If desired, reserve pastry trimmings and cut out decorations). Roll up dough into a thick rope and pinch and flute with fingers to seal. Brush top of dough lightly with some of the yolk glaze. If using, place pastry decorations on top and brush decorations lightly with glaze.
  • Place spring form pan on preheated baking sheet in oven. Bake for 10 minutes. Reduce heat to 325°F and continue baking until golden brown, 50 minutes to 1 hour.
  • Cool completely in pan on a wire rack. (The torte can be prepared up to 2 days ahead, cooled, covered tightly with foil and refrigerated). Remove sides of pan. Use a serrated knife to cut into wedges and serve at room temperature.

Nutrition Facts : Calories 723, Fat 52.4, SaturatedFat 15.2, Cholesterol 306.6, Sodium 815.5, Carbohydrate 39.3, Fiber 3, Sugar 2, Protein 24.8

TORTA RUSTICA WITH RICOTTA AND SPINACH



Torta Rustica With Ricotta and Spinach image

Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)

Provided by Melissa Clark

Categories     pies and tarts, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

2 1/2 cups/310 grams all-purpose flour, plus more as needed
2 tablespoons granulated sugar
1/4 teaspoon fine sea or table salt
3/4 cup/170 grams cold unsalted butter, cut into pieces
1 large egg
1 large egg white (save the yolk for the egg wash)
Zest from 1 lemon
3 to 4 tablespoons iced dry white wine or ice water spiked with 1/2 teaspoon cider or white wine vinegar
3 cups/24 ounces whole-milk ricotta
1 tablespoon extra-virgin olive oil
About 5 cups/5 ounces baby spinach or chard, coarsely chopped
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea or table salt, plus more as needed
2 large eggs
2 cups/8 ounces shredded fresh mozzarella
1 cup/4 ounces grated Pecorino Romano or Parmesan (pecorino is stronger, Parmesan is milder, or use a combination)
1/2 cup/4 ounces ham, diced (optional)
1/2 cup chopped parsley
1 1/2 teaspoons freshly ground black pepper
1/8 teaspoon red-pepper flakes, plus more as needed
1/8 teaspoon freshly grated nutmeg
Egg wash (1 egg yolk beaten with 1 teaspoon water)

Steps:

  • Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
  • Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
  • Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
  • When ready to bake, heat oven to 375 degrees.
  • Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
  • In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
  • In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
  • On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
  • Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

TORTA RUSTICA



Torta Rustica image

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

Provided by Allrecipes Member

Categories     Italian Recipes

Yield 8

Number Of Ingredients 18

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

Steps:

  • 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.
  • In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
  • 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.
  • Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
  • 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.
  • 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 Facts : Calories 588.9 calories, Carbohydrate 41.7 g, Cholesterol 198.5 mg, Fat 35.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 20.2 g, Sodium 1293.8 mg, Sugar 2.4 g

TORTA RUSTICA



Torta Rustica image

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

Provided by Allrecipes Member

Categories     Italian Recipes

Yield 8

Number Of Ingredients 18

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

Steps:

  • 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.
  • In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
  • 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.
  • Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
  • 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.
  • 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 Facts : Calories 588.9 calories, Carbohydrate 41.7 g, Cholesterol 198.5 mg, Fat 35.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 20.2 g, Sodium 1293.8 mg, Sugar 2.4 g

TORTA RUSTICA



Torta Rustica image

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

Provided by Allrecipes Member

Categories     Italian Recipes

Yield 8

Number Of Ingredients 18

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

Steps:

  • 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.
  • In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
  • 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.
  • Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
  • 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.
  • 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 Facts : Calories 588.9 calories, Carbohydrate 41.7 g, Cholesterol 198.5 mg, Fat 35.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 20.2 g, Sodium 1293.8 mg, Sugar 2.4 g

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From donalskehan.com


TORTA RUSTICA – DEANNA'S DAUGHTER
2010-08-02 Torta Rustica. Tomato-Chipotle Sauce. 10 tomatoes, quartered. 1 large red onion, sliced and separated. 6 whole cloves of garlic. 1/4 c. olive oil. 2 T. brown sugar. 1 good-sized chipotle pepper in adobo sauce. 1/4 c. fresh cilantro, chopped. Line a large cookie sheet with parchment and fill it with the tomatoes, onion and garlic and then drizzle it all with the olive oil …
From deannasdaughter.com


TORTA RUSTICA RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Prepare the pastry: combine the flour, baking powder, and salt in a bowl. Stir in 3 beaten eggs, 2 tablespoons vegetable oil, and the cold water, and mix just until combined.
From stevehacks.com


TORTA RUSTICA - RECIPES
Look no further, here is a Torta Rustica recipe that is easy and straight forward to prepare using our step by step instructions. Let’s make this awesome Torta Rustica now. Ingredients & Directions-PASTRY-2 1/4 c Unbleached all-purpose flour 1/2 ts Salt 1/4 c Margarine or butter; (1/2-stick) Chilled and cut into pieces 1/4 c Vegetable shortening 6 tb Ice water; up to 7 –PIE– …
From recipes.com.co


HOW TO MAKE TORTA RUSTICA | SAVORY CHEESE & ONION PIE
2009-09-28 Instructions. Preheat oven to 350. Sauté onion, garlic, and pepper in 1 tablespoon of butter. Combine all ingredients (except pie crust) in a large bowl and blend until smooth. Press crust into bottom and sides of a 10-inch springform pan. Add filling and wrap any excess crust over the top of the pie.
From feelslikehomeblog.com


TORTA RUSTICA, TRADITIONAL ITALIAN EASTER PIE — MARY DISOMMA
2021-04-23 Prepare the torta dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and a little of the cubed butter. Mix on low speed, adding the remaining butter cubes until small crumbs form. In a separate bowl, whisk together the eggs, egg yolks, and milk. On medium speed, add the egg mixture to the flour mixture.
From marydisomma.com


TORTA RUSTICA - WINDSET FARMS®
Pre-heat oven to 375ºF and butter an 8×8-inch baking dish. Heat skillet to medium-low. Wilt spinach in 1 tbsp of butter and season with salt. Transfer to a strainer and cool. Squeeze spinach dry and chop. Heat remaining 1 tbsp of butter in a skillet over medium heat. Add peppers, shallot and sauté for 3 minutes.
From windsetfarms.com


TORTA RUSTICA - PEPPERIDGE FARM
Ingredients & Directions. Beat 1 egg and the water in a small bowl with a fork. Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the spinach and garlic and cook for 5 minutes or until the garlic is tender and the liquid is evaporated, stirring constantly. Remove the skillet from the heat. Let the spinach mixture cool to room ...
From pepperidgefarm.com


TORTA RUSTICA - GRIMMS FINE FOODS
Torta Pastry . Unroll the pastry and cut out 2 circles by tracing the bottom of the springform pan. Make sure the circle is about 1/2 an inch wider than the bottom of the pan. Spray the entire inside surface of the springform pan with cooking spray. Place one of the circles on the bottom of the pan and brush with the egg wash.
From grimmsfinefoods.com


BEST TORTA RUSTICA RECIPES | FOOD NETWORK CANADA
2005-04-11 In a medium bowl, combine the flour and salt. Pour in the oil and stir with a fork until mixture crumbles evenly. While stirring with a fork, add water, a little at a time, just until mixture start to come together. Step 2. Turn onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.
From foodnetwork.ca


ITALIAN TORTA RUSTICA - JOANNE WEIR
Instructions. Dough: Place the yeast, flour and salt in bowl of the food processor. With the motor running, add 1 1/4 cups warm water slowly. Quickly add the olive oil and process until dough is smooth and evenly soft, about 45 seconds. If the dough is dry and rough and doesn't form a ball, add a tablespoon or two of water.
From joanneweir.com


TORTA RUSTICA RECIPE
2016-03-20 -BREAD CRUST-1 pk Dry active yeast 1 1/2 c Warm water 2 Teaspoons; olive oil, salt,; and cracked black; pepper 1 c Whole wheat or semolina-flour 2 c Unbleached white flour; up-to 2-1/2Filling: 1 bunch Swiss chard, chopped and lightly steamed 4 cloves garlic,
From bakerrecipes.com


TORTA RUSTICA RECIPES - TORTA RUSTICA RECIPE - ALLRECIPES.COM
2020-10-21 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.
From findrecipeworld.com


TRADITIONAL ITALIAN EASTER PIE: THE TORTA RUSTICA - MARY DISOMMA
2021-04-23 Prepare the torta dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and a little of the cubed butter. Mix on low speed, adding the remaining butter cubes until small crumbs form. In a separate bowl, whisk together the eggs, egg yolks, and milk. On medium speed, add the egg mixture to the flour mixture.
From marydisomma.com


TORTA RUSTICA - PINTEREST
Mar 24, 2017 - Hearty, robust and savory, this torta starts with a terrific cornmeal pastry that is fitted into a springform pan. Layers of cheese, chopped spinach, prosciutto, and roasted red peppers fill the pie. A top crust is fitted on, and then the torta is baked until it's golden.
From pinterest.com


TORTA RUSTICA - TODAY.COM
2012-04-04 Ingredients. Torta rustica. 4 large eggs, beaten lightly. 30 ounce whole milk ricotta cheese, placed in a strainer and set aside for approximately 1 hour to remove excess liquid. 6 ounce parmesan ...
From today.com


TORTA RUSTICA - TODAY.COM
2008-03-10 To make torta rustica:1. Preheat oven to 375° F. 2. In a large bowl, add all the cheeses, eggs, and heavy cream. Mix thoroughly, then fold in the prosciutto and salami; mix well. 3. On a lightly ...
From today.com


TORTA RUSTICA RECIPE
2005-08-25 -DOUGH-1/3 c Warm water; (105-115~) 1 pk Active dry yeast 1 ts Sugar 2 lg Eggs 2 tb Olive oil 2 c Unsifted all-purpose flour 1 ts Salt 1/4 c Parmesan; grateFILLING 10 oz Frozen chopped spinach; thaw 15 oz Part-skim ricotta cheese 3/4 c Asiago cheese; grate 1/4 c Parmesan; grate 1 c Fresh basil; julienne 1/2 ts Fresh ground pepper 1 lg Egg; beaten 1/4 lb …
From bakerrecipes.com


TORTA RUSTICA RECIPE | EATINGWELL
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Cover the dough with plastic wrap and let rest for 10 minutes. Advertisement. Step 2. To make filling and bake torta: Preheat oven to 400 degrees F. Coat 3 large baking sheets with cooking spray. Step 3.
From eatingwell.com


TASTING ROME VIA TORTA RUSTICA - GRANBY DRUMMER
2016-06-04 This torta rustica (literally “rustic pie”) is a tasty combination of spinach, Swiss chard, carrots, dandelion greens, onions, ricotta, Parmigiano-Reggiano, and eggs, all nestled happily in a puff pastry crust. Her instructions for a ‘rough puff pastry’ are accessible even for the beginner baker: it’s all a matter of flour, butter, a ...
From granbydrummer.com


TORTA RUSTICA {RUSTIC SAVORY PIE} - AT HOME WITH VICKI BENSINGER
2011-09-28 Start by Roasting the Peppers, then Roast the Portabellas. Before roasting clean the portabellas with a damp paper towel, removing the stems. Rub with olive oil and sprinkle with chopped garlic (in the cavity) and roast or place under the broiler for about 5 minutes skin side down. Slice peppers into strips after peeling the skin off.
From vickibensinger.com


TORTA RUSTICA | FEASTY
Mushroom, spinach and ricotta baked in pastry. . By Fabio Carratelli (@foodwithfabio). 11 ingredients, including 1 punnet mushrooms, 1/2 bag spinach , and 2 pre-made puff pastry sheets. Standard to make.
From feastyrecipes.com


NEAPOLITAN TORTA RUSTICA - READER'S DIGEST CANADA
Preheat oven to 200°C/ 400°F. Lightly oil a 20-cm (8-in.) springform pan or a 1.5-litre (6-cup) earthenware baking dish. In a small bowl, combine the warm water, sugar and yeast and let sit for10 minutes. In a large bowl, stir together the flour and salt, then add the eggs, melted butter and yeast mixture. Blend the ingredients until the ...
From readersdigest.ca


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