Sue's Torta Rustica2 Reviews
- Prep: 1 hr
- Cook: 45 min
- Ready In: 2 hr
“This is an Italian family recipe handed down from my late aunt, who passed away quite a few years ago.” - by Sue Zeman
Original recipe yields 1 9-inch torta
- 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.
Amount Per Serving (10 total)
- 636 cal
- 42.2 g
- 25.3 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"This recipe is very similar to one I had in my folder. I needed to search as the original recipe became wet and oh well you know water and ink are ;-) Though this recipe isn't exactly like the on..." See moree I had, I was able to substitute the ingredients. I like using low fat to fat free ricotta and mozzarella. I also added fresh tomatoes, spinach, lean turkey sausage and I did use prosciutto, thinly sliced salami. You really can substitute ingredients for lower fat, sodium, etc., even use egg whites instead of whole eggs. It comes out a much lighter dish and not heavy at all and very delicious. It has pleased many I have served it too."
"I'm not sure how to rate this because while I like it well enough, it is a heavy and very filling dish, and this makes a lot! I think I'd like some veggies in this thing, but I don't know if torta's ..." See moreusually do, so for all I know they are all heavy. The pastry is very easy, but it does turn out pretty sticky so be prepared to use a lot of flour when rolling out. The directions are on target, and mine was done in the time frame. I really am not a fan of the eggs in this, though. They look pretty but they taste dry to me so I'd leave them out next time. This is definitely a dish you want to serve with something light, like a salad, as one slice is definitely plenty. Bf loved this--probably bc of all the meat in it! Thanks for the recipe."
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