Ingredients for Tantalizing Torta Rustica
- All Purpose Flour
- 1/2 cup vegetable shortening (or 127g/4.5 oz butter)
- 1/2 cup ice water (or as needed)
- 1 teaspoon salt
- Egg White
- Feta Cheese
- 15 oz (425g) whole milk ricotta cheese
- Sun Dried Tomatoes Packed In Oil
- Egg
- Asiago Cheese
- Pine Nuts
- Frozen Chopped Spinach
- Shallot
- Chili Pepper Flakes
- Mixed Italian Herbs
- Mozzarella Cheese
- Artichokes
- Roasted Red Peppers
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How to Make Tantalizing Torta Rustica
- Preheat oven to 375°F (190°C).
- Prepare the crust: In a large bowl, combine flour, salt, and shortening (or butter). Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Prepare the filling: In a large bowl, whisk together eggs, ricotta cheese, Parmesan cheese, and nutmeg. Season with salt and pepper to taste. Gently fold in the cooked vegetables (spinach, peas, etc.) and chopped prosciutto.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom.
- Pour the filling into the prepared crust. Arrange any remaining vegetables or prosciutto on top.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is set. Let cool completely on a wire rack before serving. This allows the flavors to meld and the tart to set properly.
- Once cooled, carefully remove the torta rustica from the tart pan and slice into wedges. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
7g
Fat
81g
Carbs
18g
