Sicily Torta Rustica

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READY IN: 1hr 40mins
SERVES: 6-7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 375 degrees. Coat a 10-inch springform pan with nonstick vegetable cooking spray.
  • Heat oil in medium-size nonstick skillet over medium heat.
  • Add onion and garlic; sauté for 5 minutes. Add sausage slices; sauté until cooked through, about 10 minutes. Remove skillet from the heat.
  • Combine ricotta cheese, eggs, provolone, prosciutto, Parmesan, salt and pepper in large bowl. Stir in the sausage mixture.
  • Roll out both pie crusts on lightly floured surface with lightly floured rolling pin to two 14-inch rounds. Place one round in bottom of prepared pan. With fingers, lightly press crust into bottom and up sides of pan, without stretching dough.
  • Spoon cheese mixture into pastry-lined pan. Place second crust on top of cheese; trim edges of pastry even with rim of pan. Brush pastry with beaten egg yolk.
  • Bake on the bottom oven rack in 375 degree oven for 45 minutes. (If the top begins to brown too quickly, cover with a sheet of aluminum foil).
  • Turn oven off; let the pie continue to cook in the oven for another 15 minutes or until a knife inserted in the center comes out clean.
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