Torta Rustica Good 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."

Ingredients :

2 1/4 cups all-purpose flour
three/four cup cornmeal
half of teaspoon salt
3/four cup butter, diced
2 eggs
four tablespoons cold water
1 half cups ricotta cheese
four 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 frozen chopped spinach, thawed and tired
half (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 aggregate resembles coarse crumbs. Beat 2 eggs with 3 tablespoons bloodless water; stir into flour combination until dough holds collectively. Add some other tablespoon water if wanted. Shape 2/3 of the dough into flattened round; repeat with final 1/three. Wrap. Refrigerate at least half-hour, or until organization enough to roll.
In every other bowl, integrate ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano till well combined.
Have an eight or nine inch springform pan prepared. On a lightly floured surface, roll out the larger part of dough into a 15 inch diameter circle. Carefully location in ungreased pan; press gently towards bottom and facets. Trim overhanging dough to 1 inch from pan rim.
Scatter 1/2 of the mozzarella over the lowest of the crust. Next set up 1/2 the ham slices in a fair layer. Spread with ricotta cheese combination, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to p.C. Layers. Add pink peppers in a single layer, and pinnacle with the closing mozzarella. Press down once more.
Roll out final dough to 8 or 9 inch circle. Place over filling to cover. 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 top crust for steam to break out.
Bake at 375 stages F (one hundred ninety ranges C) for 1 hour, or until crust is deep golden brown and pulls away from facets. Cool in pan on twine rack 45 mins. Remove pan aspects; cool completely. Cut into 12 wedges. Serve at room temperature.

Notes :

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