Brunch Torta Rustica Recipes

TORTA RUSTICA

Steps:

• Place drained artichoke hearts and roasted red sweet peppers on paper towels; set aside to drain while preparing filling.
• For filling, in a large skillet heat oil over medium-high heat. Add onion; cook and stir about 3 minutes or until tender. Stir in garlic; cook about 1 minute or until fragrant. Add spinach; cook for 2 to 3 minutes more or until liquid is evaporated. Sprinkle with 1/4 teaspoon of the salt. Transfer to a colander. When spinach is cool enough to handle, use your hands to squeeze out as much liquid as possible. Transfer spinach mixture to a medium bowl. Stir in ricotta, 1/4 cup of the Parmesan cheese, one of the eggs, the remaining 1/4 teaspoon salt, and the black pepper. Set aside.
• Preheat oven to 375ºF. Prepare Pastry Dough for Double Crust Pie. Divide pastry dough into two balls, one about one-fourth larger than the other. On a lightly floured surface, roll out the larger dough ball into a circle 14 to 15 inches in diameter. Carefully ease dough circle into a 9-inch springform pan. If pastry tears, pat dough against bottom and up the sides of the pan. Roll out the remaining dough ball to a circle 10 inches in diameter; transfer this dough circle to a large plate and refrigerate while layering the torta.
• Spread Classic Pesto Sauce over bottom crust in pan. Spread ricotta mixture over pesto. In a small bowl combine fontina cheese, the remaining 1/4 cup Parmesan cheese, and the flour. Sprinkle half of the fontina mixture over ricotta mixture. Top with layers of salami, roasted peppers, and artichoke hearts. Sprinkle the remaining fontina mixture over artichokes. Fold the edges of the bottom crust onto top of the final fontina layer. Cover torta with the 10-inch dough circle, pressing edges into the pan to seal with the bottom crust.
• In a small bowl combine the remaining one egg and the water. Brush over top crust. Cut decorative steam holes in center of the top crust.
• Bake on middle rack of oven for 1 hour to 1 hour, 15 minutes or until crust is deep golden brown; place a large baking sheet on the rack under the pan to catch any drippings. Cool in pan on wire rack for 2 hours. Cut into 12 wedges. Serve warm or at room temperature. Pastry for a Double-Crust Pie
• In a large bowl combine flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss with a fork. Push moistened dough to side of bowl. Repeat with an additional 7 to 9 tablespoons cold water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball. On a lightly floured surface use your hands to slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle.
• Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate; ease pastry into pie plate without stretching it. Transfer filling to pastry-lined pie plate. Trim pastry as directed in individual recipe. Roll the remaining dough into a 12-inch circle. Use the remaining pastry circle as directed in individual recipe. Bake as directed in individual recipe.

ITALIAN BRUNCH TORTE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

TORTA RUSTICA

Steps:

• Beat 1 egg and the water in a small bowl with a fork.
• Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the spinach and garlic and cook for 5 minutes or until the garlic is tender and the liquid is evaporated, stirring constantly. Remove the skillet from the heat. Let the spinach mixture cool to room temperature.
• Beat the remaining eggs in a large bowl with a fork or whisk. Heat the remaining oil in a 10-inch skillet over medium heat. Add the eggs and cook for 1 minute or until set, lifting the edges of the omelet with a spatula to let the uncooked egg run underneath during cooking. Do not stir. Remove the skillet from the heat. Let the omelet cool to room temperature.
• Heat the oven to 375°F. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan. Brush the pastry sheet with the egg mixture.
• Layer half the mozzarella cheese, half the turkey and half the peppers in the pan. Spread with half the spinach mixture and top with the omelet, trimming to fit, if needed. Layer the remaining spinach mixture, peppers and turkey in the pan. Top with the remaining mozzarella and the Parmesan cheese.
• Unfold the remaining pastry sheet on a lightly floured surface. Roll the remaining pastry sheet into a 10-inch square. Place the pastry sheet over the filling. Trim off any excess pastry and discard or save for another use. Fold the edge of the top pastry over the bottom pastry and press to seal. Brush the pastry with the egg mixture.
• Place the springform pan on a shallow-sided baking pan or wrap the bottom of the pan with a double layer of foil.
• Bake for 45 minutes or until the pastry is golden brown. Let the torta cool in the pan on a wire rack for 30 minutes.
• Tip: You can roll out the excess pastry and cut it into decorative shapes using a knife or a cookie cutter. Place the shapes onto the torta and brush with the egg mixture before baking.
• Make Ahead Tip: Prepare the torta as directed above. Cover and refrigerate for up to 24 hours. Let the torta stand at room temperature for 30 minutes before serving.
• Serving Suggestion: Serve with an arugula salad tossed with toasted pine nuts and honey mustard vinaigrette. For dessert serve watermelon and honeydew slices.

TORTA RUSTICA

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.

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.

TORTA RUSTICA

Steps:

• In a medium bowl, combine the flour and salt. Pour in the oil and stir with a fork until mixture crumbles evenly. While stirring with a fork, add water, a little at a time, just until mixture start to come together.
• Turn onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rest in the refrigerator, about 1 hour.
• While dough rests, make the filling. Add olive oil to a large sauté pan or skillet over medium high heat. Add the crumbled sausage meat and stir. Sauté until meat is just cooked through and browned, about 5 minutes. Transfer to a large bowl and let cool to room temperature.
• In the same pan, add the spinach and let wilt, about 1 to 2 minutes. (Alternatively, blanch the spinach in boiling salted water for a few seconds and plunge in cold water.) Drain spinach and squeeze out excess liquid. Transfer to same bowl as the sausage. Add the ricotta, pecorino, asiago and beaten eggs. Stir the mixture until well combined.
• Preheat oven to 375 degrees F. Line a pizza pan or large baking sheet with parchment paper. Roll 2/3 of the dough into a circle, about 14-inch diameter and 1/16-inch thick. Transfer to a large round pizza pan or large baking sheet lined with parchment paper. Brush with olive oil. Spread filling over dough evenly. Roll remaining dough out to 14-inches (not quite as thin as strudel) and place over top. Evenly dock top of dough with fork so steam from the filling can escape. Crimp edge of dough to seal, twisting dough with your fingers.
• Brush top with olive oil. Sprinkle with coarse salt. Bake until golden and crisp, about 30 to 40 minutes.

TORTA RUSTICA

Steps:

• Filling:.
• Combine heavy cream, Parmesan cheese, eggs, Mozzarella, Ricotta, Provolone, Prosciutto and parsley. Add salt and pepper to taste and mix well.
• Crust:.
• Mix flour, cornmeal and salt in a medium sized bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Beat 2 eggs, add water, and stir into flour mixture until dough holds together.
• Shape 2/3 of the dough into a flattened round; repeat with remaining 1/3. Wrap and refrigerate for at least 30 minutes, or until dough is firm enough to roll. Have a 12-inch springform pan ready. On a lightly floured surface, roll out the larger portion of the dough into a 20-inch diameter circle. Carefully place in ungreased pan. Press lightly against bottoms and sides. Trim overhanging dough to 1-inch from pan rim. Pour filling into springform lined with dough.
• Roll out remaining dough into a 12-inch diameter circle. Place over filling, moisten edges, and seal crusts together. Crimp or flute edges of dough. 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 for 1 hour or until crust is deep golden brown and pulls away from sides of pan. Cool in pan on a wire rack.