Formaggio and Salumi Torta Rustica

Formaggio and Salumi Torta Rustica

prep time

minutes
cook time

minute
servings
12-24

Ingredients













Cooking Instructions

1

Heat oven to 350°F. Combine eggs, ricotta, spinach, red peppers, pesto, pepper, mozzarella, provolone, romano and meats in very large bowl until well blended.


2

Divide pastry sheets or dough: two-thirds portion for bottom crust and one-third for top. If using dough, on lightly floured surface, roll larger portion of dough to fit bottom of 10 to 12-inch, 3-inches deep springform pan, leaving some overhang. (If using sheets, arrange on pan bottom, leaving overhang.)


3

Add filling and smooth to level.


4

Roll remaining dough to cover top with some overhang, pressing at edges. (Or place remaining sheets over, pressing edges.) Trim excess dough and crimp or pinch edges to seal. Make several sets of slices across the top.


5

Bake 45 minutes. Remove from oven and brush top and edges with egg wash; return to oven and bake until golden brown, another 45 minutes. Let torta cool completely before unmolding and slicing. Serve at room temperature or lightly rewarmed.


Ingredients













Cooking Instructions

1

Heat oven to 350°F. Combine eggs, ricotta, spinach, red peppers, pesto, pepper, mozzarella, provolone, romano and meats in very large bowl until well blended.


2

Divide pastry sheets or dough: two-thirds portion for bottom crust and one-third for top. If using dough, on lightly floured surface, roll larger portion of dough to fit bottom of 10 to 12-inch, 3-inches deep springform pan, leaving some overhang. (If using sheets, arrange on pan bottom, leaving overhang.)


3

Add filling and smooth to level.


4

Roll remaining dough to cover top with some overhang, pressing at edges. (Or place remaining sheets over, pressing edges.) Trim excess dough and crimp or pinch edges to seal. Make several sets of slices across the top.


5

Bake 45 minutes. Remove from oven and brush top and edges with egg wash; return to oven and bake until golden brown, another 45 minutes. Let torta cool completely before unmolding and slicing. Serve at room temperature or lightly rewarmed.


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