Tantalizing Torta Rustica Recipes

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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



Torta Rustica image

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

2 ¼ cups all-purpose flour
¾ cup cornmeal
½ teaspoon salt
¾ cup butter, diced
2 eggs
4 tablespoons cold water
1 ½ cups ricotta cheese
4 ounces feta cheese
1 cup grated Parmesan cheese
1 egg
¼ cup chopped parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 cups shredded mozzarella cheese
½ pound ham slices
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ (16 ounce) jar roasted red peppers, drained and patted dry
1 egg

TANTALIZING TORTA RUSTICA

This is a delicious pie best eaten cooled to room temperature, perhaps on a nice picnic with some salad or boiled potatoes. For a more buttery crust substitute 4.5oz of shortening with butter.

Provided by Pie Queen

Categories     Lunch/Snacks

Time 1h40m

Yield 8-12 serving(s)

Number Of Ingredients 18



Tantalizing Torta Rustica image

Steps:

  • Rub the shortening into flour until the mixture resembles fine breadcrumbs. Keep the ingredients as cold as possible and rub using fingertips only.
  • Add enough ice water to form a dough that comes cleanly away from the bowl.
  • Wrap in plastic and allow to rest in the fridge for at least 30 minutes while you prepare the filling.
  • Heat the pizza stone and oven to 375°F Using the pizza stone prevents the pastry from becoming soggy.
  • Sun-dried tomato layer - Combine the feta, ricotta and sun-dried tomatoes and blend in a food processor.
  • Add the egg and continue to blend until a paste is formed.
  • Mix in grated asiago cheese and pine nuts and place in covered bowl and set aside in fridge.
  • Spinach layer - thaw and drain spinach. Dry the spinach with kitchen towels, it is important this is not too moist or the pastry will become soggy.
  • Combine spinach, thinly sliced shallots, cayenne pepper flakes and Italian herbs.
  • Roll out the 2/3 pastry to approximately a 10" circle. Lightly dust the cake tin with corn flour.
  • Line the cake tin (7" diameter, 3" deep springform pan) with the rolled pastry. Brush the pastry with egg white and allow to air dry. This will also help to prevent the crust from becoming soggy.
  • Layer half mozzarella in to the bottom, follow with half the sun dried tomato mixture, next spinach layer, then roasted red peppers. Place all of the artichokes in the next middle layer and repeat with the other half. Make sure the peppers and artichoke are dried with kitchen towel to prevent crust sogginess.
  • You can layer the torta whatever way you like - be creative!
  • Roll out the remaining pastry and cut into 1" strips. Place over the torta to create a lattice and seal with the bottom crust.
  • Brush the top of the pastry with milk.
  • Bake at 375F for 50-60 minutes until golden.
  • Allow to cool before removing from the pan. You can invert the pan into a plate and repeat to turn the correct way around. Best served at room temperature.

Nutrition Facts : Calories 763.7, Fat 51.1, SaturatedFat 16.2, Cholesterol 70.6, Sodium 503.4, Carbohydrate 56.4, Fiber 4.1, Sugar 1.8, Protein 21.6

18 ounces all-purpose flour
9 ounces shortening
ice water or milk
1/8 teaspoon salt
1 egg white
4 ounces feta cheese
1 1/2 ounces ricotta cheese
2 ounces sun-dried tomatoes packed in oil
1 egg
4 ounces grated asiago cheese
2 ounces pine nuts
10 ounces frozen chopped spinach (thawed and drained of liquid)
1 shallot (thinly sliced)
1/2-3/4 teaspoon cayenne chili pepper flakes
1 teaspoon mixed Italian herbs
10 ounces grated mozzarella cheese
3 -4 ounces artichokes (jarred)
2 -3 roasted red peppers (jarred or homemade)

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



Torta Rustica With Ricotta and Spinach image

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.

2 1/2 cups/310 grams all-purpose flour, plus more as needed
2 tablespoons granulated sugar
1/4 teaspoon fine sea or table salt
3/4 cup/170 grams cold unsalted butter, cut into pieces
1 large egg
1 large egg white (save the yolk for the egg wash)
Zest from 1 lemon
3 to 4 tablespoons iced dry white wine or ice water spiked with 1/2 teaspoon cider or white wine vinegar
3 cups/24 ounces whole-milk ricotta
1 tablespoon extra-virgin olive oil
About 5 cups/5 ounces baby spinach or chard, coarsely chopped
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea or table salt, plus more as needed
2 large eggs
2 cups/8 ounces shredded fresh mozzarella
1 cup/4 ounces grated Pecorino Romano or Parmesan (pecorino is stronger, Parmesan is milder, or use a combination)
1/2 cup/4 ounces ham, diced (optional)
1/2 cup chopped parsley
1 1/2 teaspoons freshly ground black pepper
1/8 teaspoon red-pepper flakes, plus more as needed
1/8 teaspoon freshly grated nutmeg
Egg wash (1 egg yolk beaten with 1 teaspoon water)

TORTAS CLASICAS: CLASSIC TORTAS

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 11



Tortas Clasicas: Classic Tortas image

Steps:

  • Cook the black beans in boiling salted water for 1 1/2 hours. Drain, reserving the water and season with salt. Smash the beans with some of the reserved cooking water. Heat a saute pan. Add canola oil and heat. Fry the smashed beans in the oil for 6 to 7 minutes.
  • Spread the bread with beans, top each with 4 slices of ham and 1 of cheese. Divide lettuce, avocado, crema, tomato, and strips of jalapeno. Add salt, to taste. Place bread tops on and press down.

1 cup unsoaked black beans
Salt
1/4 cup canola oil
4 (4-inches long) pambazos, teleras, or French-bread rolls, slit lengthwise and with some bread removed
16 thin slices baked ham
4 slices queso fresco or queso panela
1 cup iceberg lettuce, well dried and shredded
1/2 medium avocado peeled and sliced
1/2 cup Mexican crema or creme fraiche
8 slices tomato
4 canned pickled jalapenos, sliced in strips

TORTA RUSTICA

Provided by Food Network

Categories     main-dish

Time 51m

Yield 4 servings

Number Of Ingredients 11



Torta Rustica image

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.

2 1/2 cups all-purpose flour
1 ounce fresh yeast, dissolved in 3/4 cup tepid water
3 tablespoons olive oil
Pinch salt
3/4 pounds fresh tomatoes, skinned and diced
1 pound sliced mozzarella
1/4 pound smoked ham
1/2 cup freshly grated pecorino
1 teaspoon fresh oregano, minced
1 teaspoon salt
1/4 teaspoon pepper

SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA

Provided by Maria Helm Sinskey

Categories     Egg     Breakfast     Brunch     Bake     Christmas     High Fiber     Sausage     Spinach     Bell Pepper     Fall     Fontina     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 6 to 8 servings or 4 servings plus leftovers

Number Of Ingredients 11



Sausage, Roasted Red Pepper, and Spinach Torta Rustica image

Steps:

  • Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
  • Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
  • Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

16 1/4-inch-thick baguette slices, cut on slight diagonal
1 tablespoon butter
12 ounces fresh baby spinach leaves
1 pound sweet Italian sausage, casing removed
1 1/2 cups grated Fontina cheese, divided
3/4 cup diced drained roasted red peppers (from 12-ounce jar)
6 large eggs
1 cup heavy whipping cream
1 cup whole milk
1 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

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



Autumn Torte Rustica image

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.

1 small butternut squash (1-1/2 pounds), peeled, seeded and cut into 1/4-inch slices
3 eggs
3 cups ricotta cheese
1 cup grated Romano cheese
1 teaspoon rubbed sage
1 teaspoon water
1 small onion, chopped
2 tablespoons olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced
1/4 teaspoon ground nutmeg
1 package (17.3 ounces) frozen puff pastry, thawed

SICILY TORTA RUSTICA

This is a rich Italian layered Pie of meats, cheeses and eggs. I think I got it from a site about Sicilian food.

Provided by Laurawombat Garcia

Categories     Savory Pies

Time 1h40m

Yield 6-7 serving(s)

Number Of Ingredients 12



Sicily Torta Rustica image

Steps:

  • Heat oven to 375 degrees. Coat a 10-inch springform pan with nonstick vegetable cooking spray.
  • Heat oil in medium-size nonstick skillet over medium heat.
  • Add onion and garlic; sauté for 5 minutes. Add sausage slices; sauté until cooked through, about 10 minutes. Remove skillet from the heat.
  • Combine ricotta cheese, eggs, provolone, prosciutto, Parmesan, salt and pepper in large bowl. Stir in the sausage mixture.
  • Roll out both pie crusts on lightly floured surface with lightly floured rolling pin to two 14-inch rounds. Place one round in bottom of prepared pan. With fingers, lightly press crust into bottom and up sides of pan, without stretching dough.
  • Spoon cheese mixture into pastry-lined pan. Place second crust on top of cheese; trim edges of pastry even with rim of pan. Brush pastry with beaten egg yolk.
  • Bake on the bottom oven rack in 375 degree oven for 45 minutes. (If the top begins to brown too quickly, cover with a sheet of aluminum foil).
  • Turn oven off; let the pie continue to cook in the oven for another 15 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 748.5, Fat 49.1, SaturatedFat 22.7, Cholesterol 237.7, Sodium 1660.3, Carbohydrate 34.6, Fiber 1.1, Sugar 4.7, Protein 41.4

2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1/2 lb Italian turkey sausage link, sliced
1 (32 ounce) container part-skim ricotta cheese
3 eggs, beaten
1/2 lb sliced provolone cheese, cut into strips
1/4 lb prosciutto, diced
1/3 cup grated parmesan cheese
1 teaspoon salt
1 (2 count) package refrigerated ready-to-use pie crusts
1 egg yolk, beaten

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