Tantalizing Torta Rustica
Elevate your dinner table with the rustic charm of the **Tantalizing Torta Rustica**, a savory Italian-inspired pie that layers decadent textures and bold flavors. Wrapped in golden puff pastry, this show-stopping dish combines creamy ricotta and mozzarella cheeses, smoky prosciutto, vibrant roasted red bell peppers, tender spinach, and marinated artichoke hearts in a symphony of ingredients that are both comforting and gourmet. Perfect for impressing guests or indulging in a hearty family meal, this baked masterpiece is finished with a rich egg wash to achieve its irresistible golden crust. With simple preparation and stunning results, this torta is the ultimate celebration of Italian cuisine. Keywords: **Torta Rustica recipe**, savory pie, puff pastry torta, Italian baked dish, rustic dinner recipe, layered fillings.
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Recipe Information
Ingredients
- 1 package (2 sheets) puff pastry
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 cup (shredded) mozzarella cheese
- 3 cups (fresh) spinach
- 4 large eggs
- 6 slices prosciutto
- 2 whole (jarred or freshly roasted) roasted red bell peppers
- 1 cup (canned or marinated) artichoke hearts
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small (diced) onion
- 2 tablespoons bread crumbs
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch springform pan.
Thaw the puff pastry sheets according to package instructions.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
Add the spinach to the skillet and cook until wilted, approximately 5 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ricotta cheese, 2 of the eggs (lightly beaten), grated Parmesan, mozzarella, salt, and black pepper. Stir well.
Chop the roasted red bell peppers and artichoke hearts into bite-sized pieces and set them aside.
Roll out one sheet of puff pastry and carefully press it into the bottom and up the sides of the springform pan, letting the edges hang over slightly.
Sprinkle the bottom of the pastry with bread crumbs to help absorb moisture.
Layer half of the ricotta mixture evenly across the bottom of the pastry. Add a layer of spinach, followed by a layer of prosciutto, roasted red peppers, and artichoke hearts. Repeat the layers with the remaining ingredients, finishing with the ricotta mixture on top.
Roll out the second sheet of puff pastry and place it over the filling. Trim any excess pastry and crimp the edges together to seal.
In a small bowl, beat the remaining 2 eggs and brush the top of the pastry with the egg wash to ensure a golden crust.
Using a sharp knife, cut a few small slits in the top of the pastry to allow steam to escape.
Bake the Torta Rustica in the preheated oven for 45-50 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let cool for at least 10 minutes before carefully releasing the springform pan and slicing to serve.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.2 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 356 mg | 27% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
