Savory Italian Torta Rustica

Follow our step-by-step guide on how to make Savory Italian Torta Rustica.

1. Step 1

   In a mixing bowl, combine flour, cornmeal, and salt, whisking them together until well blended.

2. Step 2

   Next, incorporate cold butter using a pastry blender until the mixture takes on a coarse crumb texture.

3. Step 3

   In a separate bowl, whisk together two eggs and three tablespoons of cold water, then gently fold this mixture into the flour blend until the dough begins to come together, adding more water if needed.

4. Step 4

   Divide the dough into two portions: shape about two-thirds into a flattened round and the remaining third into a smaller round.

5. Step 5

   Wrap each portion in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to roll out later.

6. Step 6

   Preheat your oven to 375°F (190°C) and prepare a 9-inch springform pan.

7. Step 7

   In another bowl, mix ricotta cheese, Parmesan cheese, crumbled feta, one egg, parsley, basil, and oregano until everything is well combined and creamy.

8. Step 8

   On a lightly floured surface, roll out the larger dough portion into a 15-inch circle.

9. Step 9

   Carefully transfer it to the ungreased springform pan, pressing it into the bottom and up the sides, trimming any excess dough to about an inch from the rim.

10. Step 10

    Sprinkle one cup of mozzarella cheese over the crust, followed by half of the ham slices.

11. Step 11

    Spread the ricotta mixture evenly on top, layer with spinach, and add the remaining ham slices, pressing down gently to compact the filling.

12. Step 12

    Arrange roasted red peppers in a single layer and finish with the remaining mozzarella cheese, pressing down once more.

13. Step 13

    Roll out the smaller dough portion into a 9-inch circle and place it over the filling.

14. Step 14

    Moisten the edges with water and seal the crusts together, crimping or fluting the edges to ensure they stay intact.

15. Step 15

    Beat the remaining egg and brush it over the top crust, then cut several small vents to allow steam to escape during baking.

16. Step 16

    Bake in the preheated oven for about one hour, or until the crust is a deep golden brown and pulls away from the sides of the pan.

17. Step 17

    Once baked, let the torta cool in the pan on a wire rack for 45 minutes.

18. Step 18

    After cooling, remove the sides of the pan and allow it to cool completely.

19. Step 19

    Slice into 12 wedges and serve at room temperature, savoring the delightful layers of flavor in every bite.