Torta Rustica

Recipe View 5 mins Prepare the Dough: In a large bowl, whisk together the flour, cornmeal, and salt. (5 minutes)

Recipe View 10 mins Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View 5 mins In a separate small bowl, lightly beat 2 eggs with 3 tablespoons of ice water. Gradually add this mixture to the flour mixture, stirring until the dough just comes together. Add the remaining 1 tablespoon of water only if needed. (5 minutes)

Recipe View 30 mins Divide the dough into two portions, with one portion being twice the size of the other (approximately 2/3 and 1/3). Flatten each portion into a round disc, wrap in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. (30 minutes)

Recipe View 5 mins Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan. (5 minutes)

Recipe View 5 mins Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, Parmesan cheese, feta cheese, 1 egg, parsley, basil, and oregano. Mix well and set aside. (5 minutes)

Recipe View 10 mins Assemble the Torta: On a lightly floured surface, roll out the larger portion of dough into a 15-inch circle. Carefully transfer the dough to the prepared springform pan, pressing it gently against the bottom and sides. Trim any excess dough, leaving a 1-inch overhang. (10 minutes)

Recipe View 20 mins Layer the Ingredients: Sprinkle 1 cup of mozzarella cheese over the crust. Arrange half of the ham or prosciutto slices in an even layer. Spread the ricotta cheese mixture evenly over the ham. Sprinkle the squeezed-dry spinach over the ricotta filling. Cover with the remaining ham or prosciutto slices. Gently press down to compact the layers. Arrange the roasted red peppers in a single layer on top, and sprinkle with the remaining 1 cup of mozzarella cheese. Press down again. (20 minutes)

Recipe View 10 mins Top and Bake: Roll out the remaining smaller portion of dough into a 9-inch circle. Place it over the filling to cover. Moisten the edges of the top crust with water and crimp or flute the edges to seal the top and bottom crusts together. (10 minutes)

Recipe View 5 mins In a small bowl, beat the remaining 1 egg and brush it evenly over the top crust. Cut several small vents in the top crust to allow steam to escape during baking. (5 minutes)

Recipe View 1 hrs Bake: Bake in the preheated oven for approximately 1 hour, or until the crust is deep golden brown and the edges pull away slightly from the sides of the pan. (60 minutes)

Recipe View 45 mins Cool and Serve: Let the torta cool in the pan on a wire rack for 45 minutes before removing the sides of the springform pan. Allow the torta to cool completely before cutting into 12 wedges and serving at room temperature. (45 minutes)