Torta Rustica
(serves 6-8)
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4 cups all purpose flour
1 tsp salt
8 ounces sweet butter, cut into pieces (keep cold)
2 whole eggs
2 egg yolks
1/2 cup milk
1/4 cup olive oil
2 medium leeks, sliced thin
1 large bulb of fennel, chopped coarsly
2 cups frozen spinach
1 cup ricotta cheese
1/4 cup pesto
1/4 tsp salt
1/8 tsp pepper
1/3 cup asagio cheese, grated
1/3 cup whole milk mozzerella cheese, grated
1 red pepper, roasted and skin removed
6 ounces salami, sliced thin
1 egg yolk, (to brush onto crust)
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NOTE: You can also add into the layers, cooked eggplant, olives, artichoke hearts and even feta cheese! YUM!
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In a food processor, mix the flour and salt, then add the butter and milk until the mixture resembles cornmeal.
Add eggs and mix untill it forms a ball. Wrap in plastic wrap and let rest in the refridgerator.
Saute leeks and fennel in olive oil until limp. Set aside and let cool.
Thaw and wring out the spinach untill its dry. Mix the spinach, ricotta cheese, pesto, salt and
pepper together. Mix the grated cheeses together. Set aside.
Cut the pepper into thin strips. Set aside. Roll out @ 3/4 of the dough and place in a spring from
pan, making sure some oe the dough overlaps the side of the pan. Layer 1/2 the ingrediants starting
with the cheeses, then spinach mix, then leeks and fennel and finally the salami and peppers. Now repeat layers.
Roll out the last 1/3 of the dough and place on top of the torta. Crimp the edges together.
Brush the top with the beaten egg yolk and place into a pre-heated oven at 375º for about 1 hour, untill golden.
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