Recipes Cuisine European Italian Torta Rustica 4.6 (70) 59 Reviews 23 Photos This torta rustica is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto. Submitted by Christine L Updated on June 12, 2024 Save Rate Print Share Add Photo 23 23 23 23 Prep Time: 30 mins Cook Time: 1 hr Additional Time: 1 hr 15 mins Total Time: 2 hrs 45 mins Servings: 8 Yield: 1 (9-inch) pie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 ¼ cups all-purpose flour ¾ cup cornmeal ½ teaspoon salt ¾ cup cold unsalted butter, diced 4 eggs, divided 3 tablespoons cold water, or more if needed 1 ½ cups ricotta cheese 1 cup grated Parmesan cheese 4 ounces feta cheese, crumbled ¼ cup chopped fresh parsley 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh oregano 2 cups shredded mozzarella cheese 8 ounces sliced deli ham 1 (10 ounce) package frozen chopped spinach, thawed and drained ½ (16 ounce) jar roasted red peppers, drained and patted dry Directions Whisk flour, cornmeal, and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together, adding 1 tablespoon more cold water if needed. Shape 2/3 of dough into a flattened round; repeat with remaining 1/3 dough. Wrap each in plastic wrap and refrigerate until firm enough to roll, at least 30 minutes. Preheat the oven to 375 F (190 C). Set aside a 9-inch springform pan. Meanwhile, stir ricotta cheese, Parmesan cheese, crumbled feta, 1 egg, parsley, basil, and oregano together in a bowl until combined. Roll out larger dough portion on a lightly floured surface into a 15-inch circle. Carefully place in ungreased springform pan; press lightly against bottom and sides. Trim overhanging dough to 1-inch from pan rim. Scatter 1 cup mozzarella over crust; arrange 1/2 ham slices in an even layer. Spread ricotta cheese mixture on top, then sprinkle with spinach. Cover with remaining 1/2 ham slices. Press down gently to pack layers. Add red peppers in a single layer and top with remaining 1 cup mozzarella. Press down again. Roll out remaining 1/3 dough on a lightly floured surface into a 9-inch circle. Place over filling to cover. Moisten edges with water; seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining 1 egg; brush over crust. Cut several small vents in top crust for steam to escape. Bake in the preheated oven until crust is deep golden brown and pulls away from sides, about 1 hour. Cool in pan on wire rack for 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature. I Made It Print 103 home cooks made it! Nutrition Facts (per serving) 589 Calories 36g Fat 42g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 589 % Daily Value * Total Fat 36g 46% Saturated Fat 20g 101% Cholesterol 199mg 66% Sodium 1294mg 56% Total Carbohydrate 42g 15% Dietary Fiber 3g 12% Total Sugars 2g Protein 26g 53% Vitamin C 22mg 24% Calcium 408mg 31% Iron 4mg 23% Potassium 370mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.