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.
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
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
- 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
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.
Step 2. After the spinach is completely thawed, squeeze all of the water from it. It is important that it be dry.
Step 3. Place all the filling ingredients in a bowl.
Step 4. Mix the well and set aside.
Pasta Frolla
Step 1. Place the flour and salt in the processor bowl.
Step 2. Place the cut up butter over the flour and salt.
Step 3. Process until the butter is indistinguishable in the flour.
Step 5. Add the eggs and cream to the processor bowl.
Step 6. Process the ingredients until they mostly ball up in the processor.
Step 7. Remove the dough from the processor, shape into a ball and divide into ⅓ and ⅔ portions.
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.
Step 10. Carefully seat the crust into the pan making sure the edges are at a 90° angle.
Step 11. The finished bottom crust.
Step 12. Place ½ of the spinach filing in the crust lined pan.
Step 13. Next, add ½ of the red peppers over the spinach layer.
Step 14. The peppers are covered with half of the provolone.
Step 15. All of the artichokes cover the cheese. Be sure to flatten them by pressing between your fingers.
Step 16. Cover the artichokes with the remainder of the cheese.
Step 17. Cover the cheese with the rest of the red peppers.
Step 18. Add the last of the spinach and press down lightly so the filling comes to the top of the pan.
Step 19. Pull the overhanging pastry up and over the spinach filling.
Step 20. Fold the overhanging pastry completely around the filling as above.
Step 21. Roll the smaller piece of dough into a 10" circle.
Step 22. Egg wash the entire crust so the top layer will adhere to it and not pop up.
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.
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.
Step 26. Place the torta on a parchment lined tray before baking.
Torta Rustica comes from Italy and is traditionally served at Easter, although it is good anytime.
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.
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.
Other Savory Dishes You're Sure to Enjoy
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Torta Rustica
Equipment
- 9x2 inch round cake pan
Ingredients
Spinach Filling
- 1 small onion
- 1 tablespoon olive oil
- 2 ½ pounds frozen spinach (1135 grams)
- 3 large eggs
- ⅔ cup grated asiago or parmesan cheese (170 grams or 6 ounces)
- ½ cup bread crumbs (40 grams or 1 ½ ounces)
- 1 teaspoon salt
- ¾ teaspoon coarse ground pepper
Assembly
- 1 pound whole red peppers (454 grams) can or bottle
- 15 ounce artichoke quarters (428 grams)
- ½ pound provolone cheese slices (225 grams)
- 1 large egg
Pasta Frolla Crust
- 2 ¾ cup all-purpose flour (385 grams or 13 ½ ounces)
- 1 teaspoon salt
- ⅔ cup unsalted butter, cold, cut into pieces (11 tablespoons, 165 grams, 5 ⅓ oz)
- 2 large eggs
- ¼ cup cup milk (whole or 2%)
- 1 tablespoon milk (whole or 2%)
Instructions
Spinach Filling
- Finely dice the onion. Add the oil to a saute pan and saute the onion until golden.
- If the spinach is not completely thawed, microwave it briefly. Squeeze all the water from the spinach
- Add the remaining ingredients to the spinach including the onion and combine the filling. Set aside or refrigerate overnight.
Pasta Frolla Crust
- Line the bottom of a 9x2" round cake pan with parchment paper. Spray the paper and sides of the pan. Set aside.
- Preheat the oven to 375°F.
- Place the flour and salt in the processor bowl. Process briefly to mix.
- Place the butter, in a circle, over the flour. Process until the butter is indistinguishable.
- Add the eggs and milk. Process until a ball forms.
- Divide the dough into ⅓ and ⅔ size pieces.
Assembly
- Have all the ingredients ready. Remove any seeds from the peppers and flatten them. Make sure the peppers and artichokes are blotted dry. Beat the egg well. Set aside.
- Roll the largest piece of the pasta frolla into a 14" circle. Drape it evenly over the prepared pan and then ease it into the pan, making sure the edges are at 90° angles to the sides of the pan.
- Layer ½ of each ingredient into the crust with the exception of the artichokes, as follows:Spinach Filling, red peppers, provolone - ALL of the artichokes, flattening them out.
- Using the remaining ingredients, layer as follows on top of the artichokes: Provolone, red peppers and spinach filling.
- Fold the overhanging pastry in towards the center of the filling, pressing it down lightly to flatten the filling.
- Roll the smaller piece of pastry into a 10"circle.
- Brush the top of the pastry over the filling with the beaten egg. Place the pastry circle evenly over the filling and press down so it adheres.
- Pull the sides of the filled pastry in slightly from the edge and tuck the top edges firmly around the sides of the torta.
- Brush the top with egg wash.
- Make a hole in the center of the pastry with a toothpick or cake tester, rotating it to open a small hole through which the steam can escape.
- Bake for 60 to 70 minutes until the crust is deeply browned. Cool 15 to 20 minutes before cutting if serving warm or cool to room temperature to serve.
- Refrigerate any leftovers. Microwave each piece briefly to warm before serving.
Notes
- 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.
- 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.
- 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
Nutrition
Elaine Ford says
Excellent recipe!!!
Helen S Fletcher says
Thank you Elaine.
Helen S Fletcher says
Thanks Elaine.
Hilda Willman says
Helen, years ago we used to frequent an Italian restaurant on Hampton for one menu item—their phenomenal Torta Rustica. Now I find out it wasn’t theirs but your amazing creation. I am looking forward to making my very own and hearing my guests rave. I do love featuring Helen recipes at my parties. The French onion tart last night was easy and delicious!
Helen S Fletcher says
Hi Hilda, so glad you got the power back on. I love savory tarts and those two are both favs. Thanks for letting me know
Hilda Willman says
Made the Torta Rustica for a cocktail party for neighbors. Typical reaction -- they loved it! Sadly, I sent the remainder home with a friend who raved about it. Will have to make another one so I can enjoy the whole thing.
Helen S Fletcher says
Hi Hilda - This is one of my absolute favorites. I think savory pastry is so under appreciated. Don't tell anyone you are making another one. Just enjoy it in silent bliss!!
Leslie B. says
I’d prefer to use fresh spinach. How many cooked cups or grams do we need for this?
Thank you!
Helen S Fletcher says
Hi Leslie - I have no idea. I have never used fresh spinach. The 2 1/2 pounds of frozen spinach is thawed and then squeezed dry but I don't know how many cups that makes. According to google 1 pound of fresh spinach cooked, yields 1 cup of cooked spinach but that isn't squeezed dry.
Paule-Marie says
This torta looks wonderful. My Italian grandmother (Noni) made torta for us several times a year. She used a curly cabbage that I haven't seen in years and that was drier than most cabbage, parmesan, eggs, salt and pepper, and peas. Her crust was interesting - water, flour, and salt. Very tough but you could eat it. I may have to try this crust with Noni's filling.
Charlene Prather says
I remember enjoying this at Truffes! It is one of my favorites from the shop. Can't wait to make it. Thanks Helen.
hfletcher says
Hi Charlene - So very happy to hear from you. I hope you and your family are well and happy. Glad you are going to make it.
All best,
Helen
Marie says
Would this work without a crust? DH is diabetic so I try to avoid flour as much as possible.
hfletcher says
Hi Marie - I would make it with the crust and just have him not eat the crust. Not sure how it wold work otherwise.
ldaghost says
One last question: can I use a 9" springform?
hfletcher says
Sure.
Leslie Brown says
Can I substitute ham instead of red peppers?
hfletcher says
Sure - as long as the ingredients are on the dryer side you can sub whatever you want.
Nikki says
I LOVE spanakopita and this would satisfy my taste for that and seems a bit easier. And it could be considered "healthier" since it has more veggies...right?
Thanks for another great post. Your explanations are wonderful. Your words and the photos make following the recipe foolproof.
hfletcher says
Hi Nikki - I agree about the spanakopita. Yes, I would consider this on the healthier side.
Marisa @ All Our Way says
Thank you for posting this! I've been wanting to make a Torta Rustica (it does mean Rustic Tart) for a long time and I've collected several recipes. I wanted to feature it on my blog but I've been hesitating because of the crust. I wanted it to be just like you describe. I didn't want to go through dozens of failures before hitting it right. I am looking forward to making it, although it will have to wait a few months until we get home. Grazie, Helen.
hfletcher says
Hi Marisa - send me a link when you get yours up. I would love to see it. The crust is really easy and forgiving. It is so good, I used it to make tiny tartlet shells for petit fours.
Manisha says
This looks wonderful Helen! After so much of sweet stuff in holidays savoury torta rustica is a welcome change. It reminded me of my favorite sapanakopita :)
Love
hfletcher says
Hi Manisa - It is like an Italian version of the spanakopita - both are so very good. And you can change out the cheese or even the veggies if there are others you prefer. Just make sure they are on the drier side so the torta doesn't become soggy.