Torta Rustica

The Torta Rustica is a savory Italian Easter Pie, very similar to a quiche but with a denser crust.  This Torta blends savory rustic flavors of prosciutto, roasted red peppers and spinach with creamy ricotta cheese.  As with many traditional recipes there are several different versions depending on the region your family came from.  Some have lots of meats while others have more vegetables.  I chose a mixture of both for my version of this amazing Torta.

This is a sponsored post written by me on behalf of Oil & Vinegar. All opinions are entirely my own.

As the spring weather starts to warm up this Torta Rustica recipe is the perfect picnic companion as it is eaten at room temperature.  The crust of the Torta Rustica browns beautifully and bakes to a perfect crispness.  Yet,  it is also sturdy enough to hold this substantial filling without caving in or becoming soggy.  The addition of cornmeal to this crust adds to the rustic flavor profile.  Once you cut through the dense crust the gorgeous layers of prosciutto, vegetables and cheeses reveals itself to you.  Since this dish is meant to be eaten at room temperature there is no oozing of drippy melted cheese, which I am sure would taste just as fantastic!

To add a bit more Basil flavor to this Torta I used Basil Infused Olive Oil from Oil & Vinegar.  It is subtle enough not to overpower to ricotta cheese yet flavorful enough to give you that fresh from the herb garden flavor that dried herbs lack.  I love that by simply substituting out regular Olive Oil with a flavored one you can add so much depth to your dish.

This Torta Rustica is a bit time consuming to make just forewarning you all, approximately 2 hours from start of the dough to baking and cooling so allocate that amount of time in your cooking schedule.  I can not wait to make this again and pack up a picnic basket for a nice hike through the Arboretum once the weather warms up, ohh and don’t forget the wine!

Since this post is sponsored by Oil & Vinegar they are offering my followers 20% off of your online or in store purchase!  Just use code SIMPLE20 at checkout!  Click on the links provided for the Basil Infused Olive Oil used in this recipe and discover so many more amazing food products to experiment with!

Cheers!

Ingredients:

DOUGH

• 1 cup water
• 3 1/2 cups All-Purpose Flour
• 1/4 cup yellow cornmeal
• 1 1/2 teaspoons Oil & Vinegar Italian Sea Salt
• 1 large egg
• 1 tablespoon Oil & Vinegar Basil Infused Olive Oil
• 2 teaspoons instant yeast

FILLING I

• 1 1/2 cups whole or part skim ricotta cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon Oil & Vinegar Basil and Garlic seasoning
• 1 large egg
• 1 tablespoon chopped fresh basil, or 2 teaspoons dried basil
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried oregano

FILLING II

• 2 cups shredded mozzarella cheese
• 1/2 pound sliced prosciutto
• one 10-ounce package fresh baby spinach
• 1 cup roasted red peppers

Directions:

To make the dough:

Place all of the dough ingredients into the bowl of a stand mixer with the dough hook attachment.  Set on low speed until the wet ingredients incorporate into the dry.  Check the dough’s consistency at about 7 minutes, adding additional water or flour to form a smooth ball of dough.

Remove the dough and separate off about one-third.  In separate olive oil coated bowls let both pieces rest, covered with plastic wrap.  Make the filling while the dough rests.

To make Filling I:

In a medium-sized mixing bowl, combine the ricotta and Parmesan cheeses, Basil and Garlic seasoning, egg, basil, and oregano. Stir to combine.

To assemble: Preheat the oven to 375°F. Lightly grease a 9″ springform pan.

On a lightly floured surface, roll the larger portion of dough into a 15″ circle.

Carefully place the dough into the prepared pan; press it against the bottom and sides.

Trim the overhanging dough to within 1″ of the pan rim.

Add 1 cup of the mozzarella over the bottom of the crust, then arrange half the prosciutto slices in an even layer.

Spread with all of the ricotta cheese mixture, and then sprinkle with all of the spinach.

Cover with the remaining prosciutto slices; press down gently to pack the layers.

Add the red peppers in a single layer, and top with the remaining mozzarella. Press down again.

Roll the remaining dough into a 9″ circle.

Using water moisten the edges of the bottom crust and place the top crust over the filling, pressing to seal the top and bottom crusts.

Brush the top crust with beaten egg and cut several small vents for steam to escape.

Bake the torta for 1 hour, or until the crust is a deep golden brown and pulls away from the sides of the pan.

Cool it in the pan on a baking rack for at least 45 minutes. Remove the pan sides carefully then cool it completely.

Serve the Torta Rustica at room temperature.

The Torta Rustica can be stored in the refrigerator for up to 5 days.

Pin this Torta Rustica recipe to your favorite Appetizer, International or Holiday Food board in Pinterest for later!