Monday, June 1, 2009

Impressive Torta Rustica


This is the most impressive torta and so simple.

I use my cheater's frozen, defrosted puff pastry, or you can make your own pasta frolla crust (which I sometimes do), just don't use that ready made pie crust, which is so damn greasy.

Use fresh spinach and roast your own peppers, but if you have to use a jar, I will forgive you.

Layers of beautiful colors, everyone loves this (except my pain in the butt husband......too many things in it for him.....not enough things in it for me).

You can serve this warm or at room temperature.

Stacey's Torta Rustica:

2 pcs of frozen puff pastry, defrosted

1 1/2 cups of ricotta cheese
1 cup of grated parmesan cheese
1 egg
handful of fresh parsley, basil, oregano or all 3

2 red peppers, roasted and quartered

1 lb. of prosciutto
1 lb. cooked fresh spinach (or 2 packages of frozen chopped spinach, defrosted & drained)
16 oz. of grated mozzarella cheese
salt and pepper

Roll out your puff pastry to fit a 9" springform pan, it's ok if it is overlapping.
Lay the first piece of puff pastry at the bottom. (your second piece will be the top).

If using fresh spinach, steam your spinach leaves for 2 minutes in the microwave or in a little water on the stove. Make sure you squeeze out all the moisture.

Mix your ricotta w/ the egg, parmesan and herbs in a bowl.

Start layering your torta, starting with half of the grated mozzarella cheese on the bottom of the puff pastry.

Place a layer of prosciutto on top of the mozzarella cheese.

Now spread the ricotta mixture on top of the ham.

Now the cooked spinach.

Next, another layer of prosciutto and the roasted red peppers.
Press down lightly.

Finish with a layer of the grated mozzarella cheese.

Roll out the last piece of puff pastry and attach it to the torta. Crimp together with a fork or your fingers.

Wash with an egg wash. I decorated the top with some leftover puff pastry and made goofy hearts.

Bake at 425F degrees for 35-40 minutes. Let cool in the springform pan and release the latch when ready to serve.

You can serve this with a side of marinara sauce if you like.



doggybloggy said...

tell mister snacks to scoot over I'll have his share - can you make it a spicy marinara?

Ciao Chow Linda said...

How could he not like this? It has all those delicious ingredients and looks beautiful. Oh well, he's got other redeeming qualities.

T.W. Barritt at Culinary Types said...

That is gorgeous! I'm certainly, a cheater, so you've just given me a reason to use that puff pastry that's been languishing in the freezer!

kat said...

Wow, that certainly is gorgeous! Too much stuff in it?!

Culinary Wannabe said...

This is impressive! And doesn't it just eat at you when the hubs doesn't like something because it is too complicated, inventive, different, etc. I swear, sometimes mine would be just as happy if I served him a hamburger every night. Ugh!

Dana said...

That looks like great party food. Yum!

Pam said...

Impressive is right! This looks absolutely amazing. Bookmarked.

KennyT said...

I can eat this torta every day^^

The Food Hunter said...

Very impressive indeed. I'm with you the more things inside the better!

A Feast for the Eyes said...

Oh, oh, oh! My mouth is hanging open (and I need a bib). I guarantee that this will be loved by my family, I will roast my own peppers and I will photography and I will blog it. How's that for determination? LOVE this. Bravo!

Michele said...

I'm drooling!!!! That looks fantastic! I would def use the puff pastry too but I promise I'll roast my peppers myself! :-)

Elra said...

WOW, this tart look amazing Stacey. What a perfect slice! I love prosciutto very much, that I actually can eat this everyday.

Answering to your question about the Chocolate cake on my post last week:

No, I didn't use any kind of oil at all, only butter to grease the cake pan. I made cake with olive oil before, I like it, but not everybody like olive oil in their cake. So it's up to you.

Very often I substitute the buttermilk with yogurt too. Still couldn't figure out the different, taste wise. The only way to find out is, experiment...

Here is the cake that I made using strong olive oil and ground white pepper. Yes, you read it right. White Pepper!

Hope this help.

Patsyk said...

Oh, I'd love a piece... if your husband isn't interested you can call me and I'll come over and eat his portion! LOL! Looks really delicious, I'm going to have to try this sometime soon.

Proud Italian Cook said...

Very impressive my friend, love the shot in the springform pan, all puffy and golden! Love your little puffy hearts too!

Marta said...

This looks great and easy. Whether assembling from pantry and freezer staples, or making every single component yourself, it looks like a tasty and satisfying treat. Perfect for a picnic too!

Lori Lynn said...

You definitely picked the right adjective Stace!

myblissfulbites said...

YUM! Great photos too!

Susan from Food Blogga said...

Oh, this is my one of my dad's favorites. Yours looks amazing, Stacey! I usually make one near Easter, so I've got a bit of a wait!

The Duo Dishes said...

Oooh, this would be hard to just eat one piece.

Bob said...

Oh wow. That looks fantastic. I haven't had a spinach tart in years...

Karen said...

Wow, this looks wonderful!

LaDue & Crew said...

Oh what is wrong with him?!! The flavors sound exceptional- who cares how much is going on so long as it tastes fab?! As always Stace, you've outdone yourself!

5 Star Foodie said...

This is a fabulous torta! Love the combo of ricotta, prosciutto and red peppers here!

Lucy said...

this is a art! just gorgeous and also loving the flavors! kudos!

Lexie said...

I have never had a torta, but after seeing this, I have to try one!! All of your recipes look so good!

Jonny said...

i'm a sucker for a golden crust like this. hold the marinara, Stacey, this torta doesn't look like it needs any moistening at all - just a fork, possibly a napkin, and a quiet room in which i can demolish it.
They are crazy for tortas in Argentina, both in the Ligurian and Galician styles. Can't wait to give one a whirl ourselves this summer. your recipe is bookmarked.

Pierre Lamielle said...

This would be killer on a picnic like in Wind and he Willows when the rat and the mole are chillin' beside the river noshing on some fine delights.

freefun0616 said...