Torta Rustica Best Family Recipes

Friday, October 20, 2017

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."

Ingredients :

2 1/four cups all-purpose flour
3/four cup cornmeal
half teaspoon salt
3/four cup butter, diced
2 eggs
four tablespoons cold water
1 half of cups ricotta cheese
4 oz feta cheese
1 cup grated Parmesan cheese
1 egg
1/four cup chopped parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 cups shredded mozzarella cheese
1/2 pound ham slices
1 (10 ounce) package deal frozen chopped spinach, thawed and drained
half of (16 ounce) jar roasted crimson peppers, tired and patted dry
1 egg

Instructions :

Prep :	Cook : 8M	Ready in :

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 collectively. Add some other tablespoon water if wanted. Shape 2/three of the dough into flattened spherical; repeat with last 1/3. Wrap. Refrigerate at the least 30 minutes, or until corporation enough to roll.
In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until properly blended.
Have an eight or 9 inch springform pan equipped. On a lightly floured surface, roll out the bigger part of dough into a fifteen inch diameter circle. Carefully location in ungreased pan; press lightly towards backside and aspects. Trim overhanging dough to 1 inch from pan rim.
Scatter 1/2 of the mozzarella over the lowest of the crust. Next arrange half of the ham slices in an even layer. Spread with ricotta cheese combination, then sprinkle with spinach. Cover with the ultimate ham slices. Press down lightly to % layers. Add red peppers in a unmarried layer, and top with the last mozzarella. Press down once more.
Roll out last dough to 8 or 9 inch circle. Place over filling to cowl. Moisten edges, and seal crusts together. Crimp or flute edges. Crust have to no longer expand above pan rim. Beat last egg, and brush over the crust. Cut several small vents in pinnacle crust for steam to escape.
Bake at 375 degrees F (190 stages C) for 1 hour, or until crust is deep golden brown and pulls far from aspects. Cool in pan on cord rack 45 mins. Remove pan sides; cool absolutely. Cut into 12 wedges. Serve at room temperature.

Notes :

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