Torta Rustica

Torta Rustica

43

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

Ingredients

servings 653 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Directions

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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

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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 ...

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...

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)....

Beautiful recipe when sliced. A real wow-getter. Lotta work, though. But if it's a special recipe for a special occasion you're needing, this is it. Very Italian, too. =)

Tasted good, and went together easily, but very time-consuming. I would add some sauteed garlic next time.

The crust is great and easy to work with. I substituted pepperoni for the prosciutto. The next time I make it, I will be adding sauted onions and garlic to add a bit more flavor.

This takes time to put together, but it is really remarkably simple for such a spectacular result. The crust holds together well, is easy to roll, and can be pressed into the pan without inciden...

Very nice recipe. It came out beautiful and the crust was much easier to make than any I have made before. I am not a proscuitto or ham fan, so I substitited with some pepperoni. Instead of roas...

The flavor of this torta was good, but the texture was a miss. Neither ricotta nor feta are smooth cheeses, and the addition of cornmeal to the crust lended a gritty feel to this. This was not c...