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Impasto della Torta Rustica (Savory Pie Dough)

Impasto della Torta Rustica (Savory Pie Dough)

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Mixing bowl
  • Rolling Pin
  • 9-inch springform pan
  • Pastry brush
  • Knife
  • Fork
  • Plastic wrap or clean towel

Ingredients
  

  • 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

Instructions
 

  • Method:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.