Torta Rustica
Elevate your entertaining game with this show-stopping Torta Rustica, a savory Italian pie that's as stunning as it is delicious. Featuring a buttery, flaky homemade crust wrapped around layers of creamy ricotta, melty mozzarella, tender baby spinach, roasted red peppers, and savory prosciutto, this rustic torta is a symphony of textures and flavors. Perfect for brunch, dinner, or any celebratory gathering, it seamlessly combines rich Italian cheeses with vibrant vegetables and hearty filling ingredients. With its golden-brown crust and beautifully layered interior, this dish is sure to impress guests while satisfying cravings. Serve warm or at room temperature for an unforgettable centerpiece to your meal. Keywords: Torta Rustica recipe, Italian savory pie, rustic Italian tart, layered savory dish, homemade pastry crust.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsalted butter (cold, diced)
- 0.5 teaspoon Salt
- 6 tablespoons Cold water
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 3 large Eggs
- 3 cups Baby spinach (chopped)
- 1 cup Roasted red peppers (sliced)
- 1.5 cups Mozzarella cheese (shredded)
- 4 ounces Prosciutto (thinly sliced)
- 1 serving Egg wash (1 egg whisked with 1 tablespoon water)
- 0.25 teaspoon Black pepper
Instructions
Make the crust: In a large bowl, combine the all-purpose flour and salt. Add the diced cold butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse breadcrumbs.
Add the cold water, one tablespoon at a time, and mix until the dough begins to come together. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan or deep-dish pie pan.
In a medium bowl, mix the ricotta cheese, Parmesan cheese, 2 eggs, and black pepper until smooth and set aside.
In a large pan, wilt the chopped spinach over medium heat for 2-3 minutes, then set aside to cool slightly.
Roll out two-thirds of the dough into a large circle and carefully line the prepared pan, leaving some overhang.
Begin layering the filling: spread a layer of the ricotta mixture, then add a layer of spinach, roasted red peppers, shredded mozzarella, and slices of prosciutto. Repeat until all ingredients are used, ending with mozzarella on top.
Roll out the remaining dough into a circle to cover the top of the pie. Lay it over the filling, trim any excess dough, and crimp the edges to seal. Cut a few small slits on the top for steam to escape.
Brush the top with the prepared egg wash.
Bake the Torta Rustica in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 10-15 minutes before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.7 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 370 mg | 28% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 313 mg | 7% | |
*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.
