Tortarustica Recipes

ITALIAN BRUNCH TORTE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

TORTA RUSTICA

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.

PIZZA RUSTICA

Steps:

• Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
• Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
• Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
• Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
• Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
• Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
• Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

TORTA RUSTICA

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.

TORTA RUSTICA

Steps:

• Preheat oven to 350F/ 180C
• Heat the olive oil in a pan and add the onions. Season with salt and pepper, and once they are softened, about 5 minutes, add the sliced mushrooms. Cook until the mushrooms are completely cooked. Let cool for 10 minutes.
• In the meantime, mix the ricotta, 3/4 cup of grated cheese and egg in a medium bowl. Season with salt and pepper and mix well. Add the cooled vegetables and mix.
• Spread the mixture on top of the crust, smoothing it out with a spoon. It will be quite thick. Pinch up the edges of the crust to form a rim around the edge. Sprinkle the rest of the grated cheese on top.
• Place in pre-heated oven and cook for about 25 to 30 minutes.
• Let cool a bit before eating. It's best at room temperature.

TORTA RUSTICA

Steps:

• To make the dough:Place all of the dough ingredients into the bowl of a stand mixer with the dough hook attachment. Set on low speed until the wet ingredients incorporate into the dry. Check the dough's consistency about 7 minutes, adding additional water or flour to form a smooth ball of dough.Remove the dough and cut off about one-third. In separate olive oil coated bowls let both pieces rest, covered with plastic wrap. Make the filling while the dough rests.To make Filling I:In a medium-sized mixing bowl, combine the ricotta and Parmesan cheeses, egg, basil, and oregano. Stir to combine.To assemble: Preheat the oven to 375°F. Lightly grease a 9" springform pan or a deep (at least 2") 9" round cake pan.On a lightly floured surface, roll the larger portion of dough into a 15" circle.Carefully place the dough into the prepared pan; press it against the bottom and sides.Trim the overhanging dough to within 1" of the pan rim.Add 1 cup of the mozzarella over the bottom of the crust, then arrange half the prosciutto slices in an even layer.Spread with all of the ricotta cheese mixture, and then sprinkle with all of the spinach.Cover with the remaining prosciutto slices; press down gently to pack the layers.Add the red peppers in a single layer, and top with the remaining mozzarella. Press down again.Roll the remaining dough into a 9" circle.Using water moisten the edges of the bottom crust and place the top crust over the filling, pressing to seal the top and bottom crusts.Brush the top crust with beaten egg and cut several small vents for steam to escape.Bake the torta for 1 hour, or until the crust is a deep golden brown and pulls away from the sides of the pan.Cool it in the pan on a baking rack for at least 45 minutes. Remove the pan sides carefully then cool it completely.Serve the Torta Rustica at room temperature.The Torta Rustica can be stored in the refrigerator for up to 5 days.

TORTA RUSTICA

Steps:

• 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 temperature.
• Beat the remaining eggs in a large bowl with a fork or whisk. Heat the remaining oil in a 10-inch skillet over medium heat. Add the eggs and cook for 1 minute or until set, lifting the edges of the omelet with a spatula to let the uncooked egg run underneath during cooking. Do not stir. Remove the skillet from the heat. Let the omelet cool to room temperature.
• Heat the oven to 375°F. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan. Brush the pastry sheet with the egg mixture.
• Layer half the mozzarella cheese, half the turkey and half the peppers in the pan. Spread with half the spinach mixture and top with the omelet, trimming to fit, if needed. Layer the remaining spinach mixture, peppers and turkey in the pan. Top with the remaining mozzarella and the Parmesan cheese.
• Unfold the remaining pastry sheet on a lightly floured surface. Roll the remaining pastry sheet into a 10-inch square. Place the pastry sheet over the filling. Trim off any excess pastry and discard or save for another use. Fold the edge of the top pastry over the bottom pastry and press to seal. Brush the pastry with the egg mixture.
• Place the springform pan on a shallow-sided baking pan or wrap the bottom of the pan with a double layer of foil.
• Bake for 45 minutes or until the pastry is golden brown. Let the torta cool in the pan on a wire rack for 30 minutes.
• Tip: You can roll out the excess pastry and cut it into decorative shapes using a knife or a cookie cutter. Place the shapes onto the torta and brush with the egg mixture before baking.
• Make Ahead Tip: Prepare the torta as directed above. Cover and refrigerate for up to 24 hours. Let the torta stand at room temperature for 30 minutes before serving.
• Serving Suggestion: Serve with an arugula salad tossed with toasted pine nuts and honey mustard vinaigrette. For dessert serve watermelon and honeydew slices.

SPINACH TORTA RUSTICA

Steps:

• To prepare the torta dough, sprinkle yeast over warm water in the bowl of a stand mixer fitted with the paddle attachment.
• Add honey and let stand for 5 minutes. Mix in salt and 1/2 cup flour. Beat for about 3 minutes on medium speed.
• Beat in the eggs, one at a time, until smooth. Gradually beat in the remaining 1 1/2 cups flour to make a soft dough. Beat in butter, one tablespoon at a time.
• Place dough in a greased bowl and let rise in a warm place till doubled in size, about 1 hour.
• Make filling while the dough rises. To make the filling, saute onion in olive oil till soft and lightly browned. Stir in garlic and cook for less than a minute. Mix in spinach and remove from heat.
• In a medium bowl, beat the egg yolk. Mix in ricotta, 1/2 cup Parmesan, salt, pepper, and nutmeg. Add spinach mixture.
• Punch down risen dough. Divide into two pieces, one slightly larger than the other. On a floured surface, roll larger piece into an 8-inch circle. Fit into the bottom of an 8-inch springform pan.
• Spread evenly with filling. Roll the rest of the dough into a 9-inch square.
• Cut the square into 9 or 10 strips. Weave strips over the top of the filling to make a lattice pattern. Tuck the ends of the dough down around the filling.
• Preheat oven to 375º. Let torta rise for 15-20 minutes till dough puffs up slightly. Brush top of the dough with an egg beaten with water. Sprinkle with the remaining Parmesan cheese.
• Bake for 40-45 minutes, till browned. Cool for 5 minutes, then remove rim. Serve warm or at room temperature.

PARMESAN SPINACH CAKES

Steps:

• Preheat oven to 400 degrees F.
• Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
• Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
• Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

SUE'S TORTA RUSTICA

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. Wrap the dough in plastic and refrigerate for 20 minutes.
• Heat a large skillet over medium-high heat and stir in the Italian sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Cool.
• Divide the pastry into two unequal pieces, about one-third and two-thirds. Roll the small piece out on a lightly floured surface. Trace the bottom of a springform pan to make a 9-inch circle; keep any scraps of dough. Transfer the circle of dough to a plate or baking sheet and refrigerate. Roll out the larger piece of dough and any leftover scraps into a large circle about 1/4-inch thick. Carefully fold the dough in half and transfer it to a 9-inch springform pan. Let the weight of the dough sink down into the sides of the pan; gently press the dough into the bottom edges. Use a sharp knife or kitchen shears to trim the dough to have a 1-inch overhang. Refrigerate while you assemble the filling.
• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the 1 tablespoon vegetable oil, 3 beaten eggs, the ricotta, mozzarella, and Parmesan cheeses, and the chopped parsley in a bowl and mix well.
• Layer the filling in the pastry-lined springform pan. Place 4 slices of ham, half the pepperoni, and half of the hard-cooked egg slices in the bottom of the pan. Top with half of the cubed salami and half of the cooked Italian sausage. Spread half of the ricotta cheese mixture on top. Repeat the layers.
• Top the filled torta with the chilled round of pastry. Fold the edges over and crimp the crust to seal. Brush the pastry with the melted butter and bake in the preheated oven until the pastry is a deep golden brown, 45 minutes to 1 hour. Let cool at least 15 minutes before slicing.

AUTUMN TORTE RUSTICA

Steps:

• Preheat oven to 400°. Place squash slices on baking sheet coated with cooking spray. Lightly spritz with cooking spray. Bake 15 minutes or until tender., Meanwhile, in a bowl, combine two eggs, cheeses and sage. In a small bowl, whisk water and remaining egg; set aside., In a large skillet, saute onion in oil until tender. Stir in the spinach, garlic and nutmeg. Cook and stir for 2 minutes; set aside., Unfold one pastry sheet onto a lightly floured surface. Roll out into a 14-in. square. Press onto bottom and up sides of a greased 9-in. springform pan, allowing excess pastry to drape over edges. Brush with reserved egg mixture. , Layer with half of the squash, cheese mixture and spinach. Repeat layers. Roll out the remaining pastry into a 10-in. square; place over filling. Trim edges; fold the bottom pastry over the top and press edges to seal. Reroll pastry trimmings. Cut out with a small leaf cookie cutter; place on torte. Brush pastry with egg mixture., Place pan on baking sheet. Bake at 400° 40-45 minutes or until golden brown. Remove to wire rack to cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers.

TORTA RUSTICA

Steps:

• Preheat oven to 375°F.
• Place thawed spinach in a small bowl. Using paper towels, press as much water as possible out of the spinach; set spinach aside. (Note: Really squeeze as much liquid out as possible to prevent Torta Rustica from being overly soggy!)
• Roll one batch of pie dough out into a 14" circle. Carefully press dough into bottom and sides of a 9" springform pan; set pan aside.
• Using a large skillet, add oil and place over medium heat. Once hot, add diced onion and minced garlic. Sauté, stirring occasionally, until onion just begins to soften (~4-5 minutes).
• Using a large bowl, combine cooked onions and garlic with the ricotta, feta, Parmesan, 1 large egg, parsley, basil, oregano, salt and pepper; mix until well combined.
• Sprinkle 1 cup of mozzarella into bottom of pan. Next, layer half of the sliced salami on top of mozzarella. Spread ricotta mixture evenly on top. Next, sprinkle spinach on top of ricotta. Finally, layer rest of the sliced salami and then the roasted red peppers on top. Finish by sprinkling remaining 1 cup of mozzarella on top.
• Roll remaining batch of pie dough into a 9" circle. Place on top of the filling. In a small bowl, whisk the remaining egg until lightly beaten. Brush edges of dough with beaten egg and pinch together to seal. Brush top of the pie with the remaining beaten egg. Cut 4 small vents into the top of the pie dough to allow steam to escape.
• Bake at 375°F for 60 minutes, or until crust is dark golden brown in color. Let pie cool in pan for at least 45 minutes before removing sides of pan.
• Let pie cool completely before slicing. Cut into wedges and serve at room temperature.

TORTA RUSTICA

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.

TORTA RUSTICA

Steps:

• Slice the sausage into 1/4 inch coin sized pieces and saute. Remove from pan when thoroughly cooked and pat dry between paper towels. Slice the tomato, onion and peppers. Prepare Pie dough and place dough in the bottom of the pan. Next, place half of the sausage on the bottom of the pie. Add half of the peppers, onion and tomato. Add a layer of Swiss Cheese. Add a level of sausage and vegtables again, top with baby spinach and swiss cheese. Add the top of the pastry shell. Beat the egg in a small bowl and brush the top of the pie with the egg. Place in oven at 375 F. Bake for 25-35 minutes, watch carefully as you don't want to burn the pie.

ITALIAN SAVORY RUSTIC PIE

Steps:

• Pre-heat oven to 350° (180° celsius). Lightly grease a 7 or 8 inch (18 - 20 centimeter) pie/cake pan.
• ** If you want to make your own dough you can use this recipe, the pinch of sugar may be eliminated. Easy Homemade Pie Dough or Savory Pie Dough

SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
• Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
• Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.