1 hr 40 mins
Pie Queen's Note:
This is a delicious pie best eaten cooled to room temperature, perhaps on a nice picnic with some salad or boiled potatoes. For a more buttery crust substitute 4.5oz of shortening with butter.
My Private Note
Units: US | Metric
- 18 ounces all-purpose flour
- 9 ounces shortening
- ice water or milk
- 1/8 teaspoon salt
- 1 egg white
- 4 ounces feta cheese
- 1 1/2 ounces ricotta cheese
- 2 ounces sun-dried tomatoes packed in oil
- 1 egg
- 4 ounces grated asiago cheese
- 2 ounces pine nuts
- 10 ounces frozen chopped spinach (thawed and drained of liquid)
- 1 shallot (thinly sliced)
- 1/2-3/4 teaspoon cayenne chili pepper flakes
- 1 teaspoon mixed Italian herbs
- 10 ounces grated mozzarella cheese
- 3 -4 ounces artichokes (jarred)
- 2 -3 roasted red peppers (jarred or homemade)
- 1Rub the shortening into flour until the mixture resembles fine breadcrumbs. Keep the ingredients as cold as possible and rub using fingertips only.
- 2Add enough ice water to form a dough that comes cleanly away from the bowl.
- 3Wrap in plastic and allow to rest in the fridge for at least 30 minutes while you prepare the filling.
- 4Heat the pizza stone and oven to 375°F Using the pizza stone prevents the pastry from becoming soggy.
- 5Sun-dried tomato layer - Combine the feta, ricotta and sun-dried tomatoes and blend in a food processor.
- 6Add the egg and continue to blend until a paste is formed.
- 7Mix in grated asiago cheese and pine nuts and place in covered bowl and set aside in fridge.
- 8Spinach layer - thaw and drain spinach. Dry the spinach with kitchen towels, it is important this is not too moist or the pastry will become soggy.
- 9Combine spinach, thinly sliced shallots, cayenne pepper flakes and Italian herbs.
- 10Roll out the 2/3 pastry to approximately a 10" circle. Lightly dust the cake tin with corn flour.
- 11Line the cake tin (7" diameter, 3" deep springform pan) with the rolled pastry. Brush the pastry with egg white and allow to air dry. This will also help to prevent the crust from becoming soggy.
- 12Layer half mozzarella in to the bottom, follow with half the sun dried tomato mixture, next spinach layer, then roasted red peppers. Place all of the artichokes in the next middle layer and repeat with the other half. Make sure the peppers and artichoke are dried with kitchen towel to prevent crust sogginess.
- 13You can layer the torta whatever way you like - be creative!
- 14Roll out the remaining pastry and cut into 1" strips. Place over the torta to create a lattice and seal with the bottom crust.
- 15Brush the top of the pastry with milk.
- 16Bake at 375F for 50-60 minutes until golden.
- 17Allow to cool before removing from the pan. You can invert the pan into a plate and repeat to turn the correct way around. Best served at room temperature.
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Nutritional Facts for Tantalizing Torta Rustica
Serving Size: 1 (150 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 763.6
- Calories from Fat 460
- Total Fat 51.1 g
- Saturated Fat 16.2 g
- Cholesterol 70.6 mg
- Sodium 503.4 mg
- Total Carbohydrate 56.3 g
- Dietary Fiber 4.1 g
- Sugars 1.8 g
- Protein 21.6 g
The following items or measurements are not included:
mixed Italian herbs
roasted red peppers