Torta Rustica

Torta Rustica

Christine L. 0

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

Ingredients {{adjustedServings}} servings 653 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 1351 mg
  • 54%

Based on a 2,000 calorie diet

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  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 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.
  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.
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Reviews 43

  1. 49 Ratings


This is an incredible recipe! A must for any good dinner party. It should be sliced thin, as it is very heavy. I've served it both hot and cold, and cold is easier to cut. Don't cut corners with the prociutto - It is definitely worth it. This crust recipe is very easy to work with, also.


I've been looking for a torta recipe for along time. This made it worth the wait. It was the most requested recipe at my cocktail party last night. The crust is wonderful and very easy. I wilted fresh spinach (one bag of pre-washed salad spinach) and thoroughly dried the red pepper strips on paper towels. Next time I make it, I will reduce the ricotta filling by 1/3 and, instead, add another layer of the peppers - i.e. use the whole jar. I will also add a little onion to the ricotta mixture for a little more flavor. Make sure that the crust truly does not extend beyond the edge of the springform pan. If it does, you won't be able to remove the side ring without breaking the edges of your pretty crust :>( I'm excited to try other variations... I'll start with Italian sausage and sauteed mushrooms with fresh spinach. This recipe is a real keeper - delicious and very showy. I felt I got great return for my money and investment of time.


I found it extremely easy to make this dough in the food processor. All of these flavors were fabulous together (it smelled so delicious baking, we couldn't wait the 45 minutes for it to cool). I most likely won't add the feta next time, as I really couldn't taste it. I did add olives and a top layer of sharp provolone (very tasty)...I may try additional ingredients next time also (i.e. sauted onions, mild sausage, etc.). Overall...great.