Torta Rustica

Name: Torta Rustica
Prep time: 105 min
Cook time: 75 min
Total time: 180 min
Ingredients: 1 small onion; 1 tablespoon olive oil; 2 1/2 pounds frozen spinach (1135 grams); 3 large eggs; 2/3 cup grated asiago or parmesan cheese (170 grams or 6 ounces); 1/2 cup bread crumbs (40 grams or 1 1/2 ounces); 1 teaspoon salt; 3/4 teaspoon coarse ground pepper; 1 pound whole red peppers (454 grams) can or bottle; 15 ounce artichoke quarters (428 grams); 1/2 pound provolone cheese slices (225 grams); 1 large egg; 2 3/4 cup all-purpose flour (385 grams or 13 1/2 ounces); 1 teaspoon salt; 2/3 cup unsalted butter, cold, cut into pieces (11 tablespoons, 165 grams, 5 1/3 oz); 2 large eggs; 1/4 cup cup milk (whole or 2%); 1 tablespoon milk (whole or 2%)

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This Torta Rustica belongs in your repertoire when it comes to savory dishes. Layers of spinach filling, red peppers, artichokes and provolone are enclosed in an Italian butter pastry that is foolproof and so distinctive on its own.

It's very accommodating and can be eaten hot, warm, or at room temperature for brunch, lunch or dinner.

The Pasta Frolla pastry is the Italian version of a butter crust. It browns beautifully and bakes to a perfect crispness. It's also sturdy enough to hold this substantial filling without buckling or becoming soggy. It even survives heating in the microwave without damage.

We had a devoted following who bought the whole Tortas to take home as well as restaurants that served them.

Other savory tarts you're sure to enjoy are: French Onion Tart, Brie and Bacon Tart, and the Tourte Milanese.

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Why This Recipe Works
Recipe Ingredients
Step by Step Instructions
Storage and Freezing
Expert Tips
Other Savory Dishes You're Sure to Enjoy
Torta Rustica

Why This Recipe Works

This is a vegetarian dish at its best. The flavors are definitely Italian and all of them easy to find.
None of the filling has to be cooked ahead. It's assembled and into the oven it goes.
All of the ingredients are prepared when purchased. Whole canned or bottled red peppers and artichokes are used as well as chopped, frozen spinach. Purchase pre-sliced provolone and the filing is almost done. Opps, I forgot, you need to saute the onion.
The pasta frolla crust is a snap to make in the processor or mixer. It's not a flaky crust so there is no need to worry about cutting the butter in just so. Assemble the ingredients and its less than 5 minutes away.

Recipe Ingredients

Ingredients for the Torta Rustica shown are, bread crumbs, spinach, artichokes, red peppers, onions, parmesan cheese, salt, pepper and eggs.

CLOCKWISE: Spinach,artichokes,parmesan cheese,eggs, pepper,salt and breadcrumbs.

MIDDLE: Whole red peppers, onions

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Step by Step Instructions

Spinach Filling

Have the filling ingredients, mixed, the peppers and artichokes drained before assembling.

Step 1. Saute the diced onion until translucent and just browning.

Squeezing the water out of the chopped spinach.

Step 2. After the spinach is completely thawed, squeeze all of the water from it. It is important that it be dry.

The remaining filling ingredients are placed in a bowl with the spinach.

Step 3. Place all the filling ingredients in a bowl.

The filling ingredients for the Torta Rustica are mixed.

Step 4. Mix the well and set aside.

Pasta Frolla

Step 1. Place the flour and salt in the processor bowl.

The butter for the crust has been placed over the flour.

Step 2. Place the cut up butter over the flour and salt.

The butter has been processed so it is indistinguishable in the flour.

Step 3. Process until the butter is indistinguishable in the flour.

The eggs and cream are added to the processor bowl.

Step 5. Add the eggs and cream to the processor bowl.

The dough has been processed and a ball was formed.

Step 6. Process the ingredients until they mostly ball up in the processor.

Pasta frolla divided into ⅓ and ⅔ pieces.

Step 7. Remove the dough from the processor, shape into a ball and divide into ⅓ and ⅔ portions.

The larger piece of dough is rolled into a 14" circle.

Step 8. Roll the larger amount of pastry into a 14 inch round. This is very rudimentary and does not have to be perfect as you can see.

Step 9. Place in the prepared pan leaving an equal amount of overhang around the edges.

Fitting the dough into the edges of the pan ensuring a 90° angle.

Step 10. Carefully seat the crust into the pan making sure the edges are at a 90° angle.

The bottom crust fitted into the pan with dough overhanging the edges.

Step 11. The finished bottom crust.

One half of the spinach filling in the pan.

Step 12. Place ½ of the spinach filing in the crust lined pan.

½ the red peppers are placed over the spinach layer.

Step 13. Next, add ½ of the red peppers over the spinach layer.

The red peppers are covered with half of the cheese.

Step 14. The peppers are covered with half of the provolone.

The artichoke heart are covering the cheese.

Step 15. All of the artichokes cover the cheese. Be sure to flatten them by pressing between your fingers.

The artichokes are covered with the remainder of the cheese.

Step 16. Cover the artichokes with the remainder of the cheese.

The cheese is covered with the remainder of the red peppers.

Step 17. Cover the cheese with the rest of the red peppers.

The filling is finished with the top layer of spinach which comes to the top of the pan.

Step 18. Add the last of the spinach and press down lightly so the filling comes to the top of the pan.

The overlapping pastry is pulled over the filling.

Step 19. Pull the overhanging pastry up and over the spinach filling.

The overhanging dough ulled up over the entire torta.

Step 20. Fold the overhanging pastry completely around the filling as above.

Step 21. Roll the smaller piece of dough into a 10" circle.

The crust covering the spinach layer is egg washed.

Step 22. Egg wash the entire crust so the top layer will adhere to it and not pop up.

The top crust is being pushed down along the sides of the pan.

Step 23. After the top crust is laid on top, pull the crust towards you and push the pastry down into the pan.

Step 24. Egg wash the top of the crust.

A toothpick is inserted in the center of the tart to make a hole for the steam to escape.

Step 25. Insert a toothpick into the center of the torta and rotate it aroundto open a hole for the steam to escape.

Step 26. Place the torta on a parchment lined tray before baking.

The completed Torta Rustica is on a parchment line tray ready for the oven.

Step 26. Place the torta on a parchment lined tray before baking.

Where does Torta Rustica come from?

Torta Rustica comes from Italy and is traditionally served at Easter, although it is good anytime.

Are all Torta Rusticas vegetarian?

No, almost anything can be used for the filling as long as the filling is not wet. Pizza Rustica is a popular take on this type of recipe.

What does Torta Rustica mean?

It means rustic tart in Italian.

Storage and Freezing

The torta can be made ahead and frozen. If the Torta has been frozen, plan to thaw it at least 2 days ahead in the refrigerator.
This is good hot or room temperature. This also freezes well. However, move it from the freezer to the refrigerator 2 days ahead of heating and serving. To reheat; wrap the torta in foil, leaving an opening in the center. Heat at 350 degrees for about 30 minutes.
Store any leftovers in the refrigerator.

Expert Tips

The spinach can be thawed in a microwave to defrost it.
Make sure all the water has been squeezed out. The filling should not be wet.
The spinach filling can be made the day ahead and refrigerated.
The pastry is easiest to use when first made.
This can be served hot, warm or cold as you wish.
Placing the torta on a parchment line baking sheet makes it easier to get in and out of the oven.

Place on a parchment lined baking sheet. Bake for 60 to 75 minutes until the crust is deeply browned. Cool 15 to 20 minutes before cutting.

The baked Torta Rustica sits on a bold plate with a yellow napkin.

Other Savory Dishes You're Sure to Enjoy

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