TORTA RUSTICA
Although this recipe calls for mushrooms and asparagus, feel free to sub in any other vegetable, as long as it's cooked. I often use frozen spinach or Swiss chard. And it works great with left over roasted vegetables. While I prefer ricotta, you can also use goat cheese if you'd like (if it seems too thick thin it out with a bit of milk).
Number Of Ingredients 10
Steps:
- Preheat oven to 350F/ 180C
- Heat the olive oil in a pan and add the onions. Season with salt and pepper, and once they are softened, about 5 minutes, add the sliced mushrooms. Cook until the mushrooms are completely cooked. Let cool for 10 minutes.
- In the meantime, mix the ricotta, 3/4 cup of grated cheese and egg in a medium bowl. Season with salt and pepper and mix well. Add the cooled vegetables and mix.
- Spread the mixture on top of the crust, smoothing it out with a spoon. It will be quite thick. Pinch up the edges of the crust to form a rim around the edge. Sprinkle the rest of the grated cheese on top.
- Place in pre-heated oven and cook for about 25 to 30 minutes.
- Let cool a bit before eating. It's best at room temperature.
TORTA RUSTICA WITH RICOTTA AND SPINACH
Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)
Provided by Melissa Clark
Categories pies and tarts, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
- Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
- Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
- When ready to bake, heat oven to 375 degrees.
- Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
- In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
- In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
- On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
- Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.
AUTUMN TORTE RUSTICA
The wonderful flavor and lovely look of this cheese and vegetable pie is worth the bit of extra effort it takes to prepare it. The butternut squash adds a subtle sweetness that's irresistible. Slices make a great appetizer, or serve it with soup or salad as a light meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Place squash slices on baking sheet coated with cooking spray. Lightly spritz with cooking spray. Bake 15 minutes or until tender., Meanwhile, in a bowl, combine two eggs, cheeses and sage. In a small bowl, whisk water and remaining egg; set aside., In a large skillet, saute onion in oil until tender. Stir in the spinach, garlic and nutmeg. Cook and stir for 2 minutes; set aside., Unfold one pastry sheet onto a lightly floured surface. Roll out into a 14-in. square. Press onto bottom and up sides of a greased 9-in. springform pan, allowing excess pastry to drape over edges. Brush with reserved egg mixture. , Layer with half of the squash, cheese mixture and spinach. Repeat layers. Roll out the remaining pastry into a 10-in. square; place over filling. Trim edges; fold the bottom pastry over the top and press edges to seal. Reroll pastry trimmings. Cut out with a small leaf cookie cutter; place on torte. Brush pastry with egg mixture., Place pan on baking sheet. Bake at 400° 40-45 minutes or until golden brown. Remove to wire rack to cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 403 calories, Fat 24g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 434mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 6g fiber), Protein 18g protein.
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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