7 - 8 Servings

00:00

Torta Rustica

The Torta Rustica is a savory Italian Easter Pie, very similar to a quiche but with a denser crust. This Torta blends savory rustic flavors of prosciutto, roasted red peppers and spinach with creamy ricotta cheese.

As with many traditional recipes, there are several different versions depending on the region your family came from. Some have lots of meats while others have more vegetables.

Torta Rustica is an Italian Easter Pie. A blend of savory cheeses, vegetables and Prosciutto are surrounded by a dense crispy crust.

Recipe by Jillian Fenton of Simple Sassy Scrumptious

Ingredients

Dough
1 cup Water
3 1\/2 cups All-Purpose Flour
1\/4 cup Yellow cornmeal
1 1\/2 teaspoons Salt
1 large Egg
1 tablespoon Basil Olive Oil (or try with one of our Tuscan dipping oils from our Gift Box Tuscan Dipping Oils)
2 teaspoons Instant yeast
Filling I
1 1\/2 cups Whole or part skim ricotta cheese
1 cup Grated Parmesan cheese
1 large Egg
1 tablespoon Chopped fresh basil, or 2 teaspoons dried basil
2 teaspoons Chopped fresh oregano, or 1 teaspoon dried oregano
Filling II
2 cups Shredded mozzarella cheese
1\/2 pound Sliced prosciutto
one 10-ounce package Fresh baby spinach
1 cup Roasted red peppers

Preparation

  1. ["To make the dough: Place all of the dough ingredients into the bowl of a stand mixer with the dough hook attachment. Set on low speed until the wet ingredients incorporate into the dry. Check the dough's consistency at about 7 minutes
  2. adding additional water or flour to form a smooth ball of dough. Remove the dough and separate off about one-third. In separate olive oil coated bowls let both pieces rest
  3. covered with plastic wrap. Make the filling while the dough rests.
  4. To make Filling 1: In a medium-sized mixing bowl
  5. combine the ricotta and Parmesan cheeses
  6. egg
  7. basil
  8. and oregano. Stir to combine. To assemble: Preheat the oven to 375°F. Lightly grease a 9" springform pan. On a lightly floured surface
  9. roll the larger portion of dough into a 15" circle. Carefully place the dough into the prepared pan; press it against the bottom and sides. Trim the overhanging dough to within 1" of the pan rim. Add 1 cup of the mozzarella over the bottom of the crust
  10. then arrange half the prosciutto slices in an even layer. Spread with all of the ricotta cheese mixture
  11. and then sprinkle with all of the spinach. Cover with the remaining prosciutto slices; press down gently to pack the layers. Add the red peppers in a single layer
  12. and top with the remaining mozzarella. Press down again. Roll the remaining dough into a 9" circle. Using water moisten the edges of the bottom crust and place the top crust over the filling
  13. pressing to seal the top and bottom crusts. Brush the top crust with beaten egg and cut several small vents for steam to escape. Bake the torta for 1 hour
  14. or until the crust is a deep golden brown and pulls away from the sides of the pan. Cool it in the pan on a baking rack for at least 45 minutes. Remove the pan sides carefully then cool it completely. Serve the Torta Rustica at room temperature. The Torta Rustica can be stored in the refrigerator for up to 5 days."]

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