Impasto della Torta Rustica (Savory Pie Dough)

Torta Rustica, also known as Pizza Rustica, is a beloved Italian savory pie traditionally enjoyed during festive occasions like Easter. This hearty dish combines a flaky crust with a rich filling of cheeses, meats, and sometimes vegetables, making it a versatile favorite across Italy. Particularly popular in southern regions, each area boasts its own unique variations, reflecting local tastes and traditions.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Resting Time: 30 minutes
Total Time: Approximately 2 hours
Ease of Cooking: Beginner-friendly
Servings: 8 slices
Calories: Approximately 350 per slice (varies with filling)
Cost of Ingredients: Moderate
Cuisine: Italian
Course: Main Course

Equipment Needed:

• Mixing bowl
• Rolling pin
• 9-inch springform pan
• Pastry brush
• Knife
• Fork
• Plastic wrap or clean towel
• > Go get the must-have equipment and ingredients for creating a Savory  #Impasto della Torta Rustica (Savory Pie Dough)  now.

Ingredients:

For the Dough:

• 2 cups (250g) all-purpose flour
• 1 teaspoon salt
• 1/4 cup (60ml) extra-virgin olive oil
• 1 cup (240ml) lukewarm water
• Additional olive oil for brushing (about 3 tablespoons)
• > Go get the must-have equipment and ingredients for creating a Savory  #Impasto della Torta Rustica (Savory Pie Dough)  now.

Method:

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour and salt.
   • Create a well in the center and pour in the olive oil.
   • Gradually add the lukewarm water, mixing with a fork until a dough forms. You may not need all the water; add just enough to bring the dough together.
   • Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
   • Divide the dough into two equal portions, shape into balls, and cover with plastic wrap or a clean towel. Let rest for at least 30 minutes.
2. Roll Out the Dough:
   • On a floured surface, roll out one dough ball into a thin circle, approximately 14 inches in diameter.
   • Carefully place this dough into a greased 9-inch springform pan, allowing the excess to hang over the edges.
   • Brush the surface lightly with olive oil.
   • Repeat the rolling process with the second dough ball for the top crust.
3. Assemble the Torta:
   • Add your desired filling (see variations below) into the prepared crust, spreading it evenly.
   • Place the second rolled-out dough over the filling.
   • Trim any excess dough and crimp the edges together to seal.
   • Cut a small “X” in the center to allow steam to escape during baking.
4. Bake:
   • Preheat your oven to 350°F (175°C).
   • Brush the top crust with a mixture of beaten egg and a teaspoon of water for a glossy finish.
   • Bake for 50-60 minutes, or until the crust is golden brown.
   • Allow the torta to rest for at least 30 minutes before slicing to let the filling set.

Filling Variations:

• Classic Meat and Cheese:
  • Combine ricotta, mozzarella, and grated Parmesan with diced salami and prosciutto.
• Vegetarian:
  • Mix sautéed spinach or chard with ricotta and sun-dried tomatoes.
• Mushroom and Fontina:
  • Sautéed mushrooms paired with creamy Fontina cheese.

Dietary Substitutions:

• Gluten-Free:
  • Substitute all-purpose flour with a gluten-free flour blend suitable for pastries.
• Vegan:
  • Use a plant-based butter and replace cheese with vegan alternatives.
  • > Go get the must-have equipment and ingredients for creating a Savory  #Impasto della Torta Rustica (Savory Pie Dough)  now.

Tips:

• Ensure the dough rests adequately to relax the gluten, making it easier to roll out.
• For a flakier crust, consider using a combination of butter and olive oil.
• Letting the torta rest after baking is crucial for the filling to firm up, ensuring clean slices.

Notes:

• Expect a golden, flaky crust encasing a flavorful filling.
• The torta can be served warm or at room temperature, making it ideal for picnics or gatherings.

Nutritional Information Per Serving:

Note: Nutritional values are approximate and can vary based on specific ingredients used.

I hope this guide has made making Torta Rustica seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.