Torta Rustica
Description
This torta rustica unites cornmeal pastry, four kinds of cheese, spinach, sliced ham or prosciutto, and roasted red peppers into a hearty and savory pie.
Ingredients
•
2 1/4 cups all-purpose flour
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3/4 cup cornmeal
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1/2 teaspoon salt
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3/4 cup butter, diced
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2 eggs
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4 tablespoons cold water
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1 1/2 cups ricotta cheese
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1 cup grated Parmesan cheese
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4 ounces feta cheese
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1/4 cup chopped parsley
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2 tablespoons chopped fresh basil
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2 teaspoons chopped fresh oregano
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2 cups shredded mozzarella cheese
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1/2 pound ham slices
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1 (10 ounce) package frozen chopped spinach, thawed and drained
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1/2 (16 ounce) jar roasted red peppers, drained and patted dry
Directions
1
Whisk flour, cornmeal, and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together, adding 1 tablespoon more cold water if needed. Shape 2/3 of dough into a flattened round; repeat with remaining 1/3 dough. Wrap each in plastic wrap and refrigerate until firm enough to roll, at least 30 minutes.
2
Preheat the oven to 375 F (190 C). Set aside a 9-inch springform pan.
3
Meanwhile, stir ricotta cheese, Parmesan cheese, crumbled feta, 1 egg, parsley, basil, and oregano together in a bowl until combined.
4
Roll out larger dough portion on a lightly floured surface into a 15-inch circle. Carefully place in ungreased springform pan; press lightly against bottom and sides. Trim overhanging dough to 1-inch from pan rim.
5
Scatter 1 cup mozzarella over crust; arrange 1/2 ham slices in an even layer. Spread ricotta cheese mixture on top, then sprinkle with spinach. Cover with remaining 1/2 ham slices. Press down gently to pack layers. Add red peppers in a single layer and top with remaining 1 cup mozzarella. Press down again.
6
Roll out remaining 1/3 dough on a lightly floured surface into a 9-inch circle. Place over filling to cover. Moisten edges with water; seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining 1 egg; brush over crust. Cut several small vents in top crust for steam to escape.
7
Bake in the preheated oven until crust is deep golden brown and pulls away from sides, about 1 hour.
8
Cool in pan on wire rack for 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.