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.
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Jonathan Simpson
[email protected]This torta rustica was a bit too salty for my taste. I think I'll use less salt next time.
Mahoob Ali
[email protected]I'm not a fan of sun-dried tomatoes, so I omitted them from the recipe. The torta rustica was still delicious without them.
Daniel Blumenfeld
[email protected]This torta rustica is a great way to use up leftover vegetables. I had some leftover roasted zucchini and tomatoes, and I used them to make the filling. It turned out great!
Skyler Ssnchez
[email protected]I've made this torta rustica several times now and it's always a hit! It's the perfect dish to serve for brunch or lunch. I love that it can be customized with different fillings. I've tried it with spinach and feta, and also with roasted vegetables.
Tarek Shehata
[email protected]This torta rustica was a bit more work than I expected, but it was totally worth it! The finished product was absolutely delicious. I will definitely be making this again for special occasions.
Brooklynn Nate
[email protected]I'm not a huge fan of cheese, but I loved this torta rustica! The filling is creamy and flavorful, and the crust is flaky and golden brown. I will definitely be making this again.
Aijaz Molai
[email protected]This torta rustica is the perfect dish for a quick and easy weeknight meal. It's also great for potlucks and picnics. I love that it can be made ahead of time and reheated when you're ready to serve.
Saad Kamboh
[email protected]I'm always looking for new and exciting recipes to try, and this torta rustica definitely fits the bill! The combination of flavors and textures is amazing. I will definitely be adding this recipe to my regular rotation.
Ashley DAVIS
[email protected]I made this torta rustica for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making this again for future gatherings.
Hrakk
[email protected]This was my first time making torta rustica and it was a huge hit! The recipe was easy to follow and the dish turned out beautifully. I will definitely be making this again and again.
Jeven Jeet
[email protected]I'm not a big fan of cooking, but this torta rustica was so easy to make and it turned out so delicious! I will definitely be making this again.
Imran Sindhi
[email protected]I followed the recipe exactly and the torta rustica turned out perfectly. The crust was golden brown and the filling was gooey and flavorful. My family loved it!
Ethan Huyser
[email protected]This torta rustica was a delightful surprise! The combination of the flaky crust and the creamy, cheesy filling was heavenly. I especially loved the addition of the prosciutto and the sun-dried tomatoes, which gave the dish a savory and tangy flavor.