TORTA RUSTICA
This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham.
Provided by Ann
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 588.9 calories, Carbohydrate 41.7 g, Cholesterol 198.5 mg, Fat 35.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 20.2 g, Sodium 1293.8 mg, Sugar 2.4 g
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Esmeralda Guerrero
[email protected]This torta rustica is absolutely delicious! I love the combination of flavors and textures. It's the perfect comfort food.
Wasiq Ahmad
[email protected]I'm not sure what I did wrong, but my torta rustica crust was soggy. I think I might have added too much water to the dough.
Chrystal Jobity
[email protected]I followed the recipe exactly and my torta rustica turned out perfect! It was so good that I ate two pieces in one sitting.
supriya Magar
[email protected]The filling was a bit bland for my taste. I think I'll add some more herbs and spices next time.
shyam raj
[email protected]I've made this torta rustica several times now and it's always a crowd-pleaser. It's the perfect dish to bring to a party or potluck.
Hhh ppp
[email protected]This recipe was easy to follow and the torta rustica turned out great! I used a store-bought pie crust to save time and it still came out delicious.
Wafa Majid
[email protected]I made this torta rustica for dinner last night and it was delicious! The crust was perfectly golden brown and the filling was cheesy and flavorful. My family loved it.
Nirob Bairagi
[email protected]This torta rustica was a hit at my last potluck! Everyone raved about the flaky crust and the flavorful filling. I'll definitely be making it again.