Torta Rustica

5 from 1 vote

This Torta Rustica is made of layers of spinach filling, red peppers, artichokes and provolone that 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.

Prep Time1 45

Cook Time1 15

Total Time3

Course: Main Course

Cuisine: Italian

Keyword: pasta frolla crust, savory tart, vegetarian

Servings: servings

Calories: 571kcal

Author: Helen S. Fletcher

Equipment

9x2 inch round cake pan

Ingredients

Spinach Filling

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

Assembly

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

Pasta Frolla Crust

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%)

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 1/3 and 2/3 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 1/2 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