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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
For dough:
1/4 c. cornmeal
3 3/4 c. flour
1 tsp. salt
1 c. (2 sticks) cold unsalted butter, cut into small bits
2 eggs
2 egg yolks
1/3 to 1/2 c. cold whole milk
For torta:
5 (10-oz.) pkg. frozen chopped spinach
2 tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
4 eggs, lightly beaten
3/4 c. Parmesan cheese, grated
1/2 c. bread crumbs
2/3 c. ricotta cheese
1/3 c. pine nuts, toasted
Pinch of salt and pepper
1 (16-oz.) jar roasted and peeled sweet peppers
1/2 lb. fontina cheese, sliced 1/8-in. thick
1 lb. ham, sliced 1/8-in. thick
1/2 lb. smoked turkey breast, sliced 1/8-in. thick
To make dough: In a food processor, combine flour, cornmeal, salt and butter, and process with short pulses until mixture is crumbly. Add eggs and yolks in short pulses; do not overmix. Gradually add milk with short pulses until dough begins to clump. (If you do not have a food processor, use your fingertips to cut butter into dry ingredients. Then use a pastry blender or fork to cut in eggs and milk). Remove dough from processor bowl and gather into a ball. Wrap in plastic wrap and chill at least 1 hour before rolling out.
To make torta: Preheat oven to 375 degrees. Cook spinach according to package instructions. Drain thoroughly and cool. Using your hands, squeeze all excess juice out of spinach until very dry, then set aside.
In a small skillet, heat olive oil over medium heat and saute onion until it becomes translucent. Add garlic and saute 2 additional minutes. In a large bowl, combine spinach, onion, garlic, eggs, Parmesan cheese, bread crumbs, ricotta cheese, pine nuts and salt and pepper. Mix well and store in refrigerator until needed.
After chilling, take two-thirds of dough and roll out to cut a 17-inch diameter circle. Carefully fit rolled dough into a 10-inch springform pan, covering the bottom and coming up the sides like a pie crust. Do not stretch crust.
Divide spinach mixture into three equal parts. Spread first portion evenly on bottom of pastry. On top of spinach, place a layer (using half of amount available for each item) of ham, fontina cheese and roasted peppers. Then layer the second portion of spinach and a layer using all of turkey. Repeat layering using remaining ham, fontina cheese and peppers, then finish with remaining spinach mixture.
Roll out remaining dough to an 11-inch circle and cover top of torta. Trim and flute edges as with a pie crust. (If desired, use extra dough to decorate top of torta.) Pierce steam holes in top crust.
Bake for 50 minutes to 1 hour or until crust is golden brown and flaky and interior of torta appears hot. If crust gets too brown too quickly, place a piece of aluminum foil lightly on top. Let cool 15 minutes before removing outer edge of springform and cutting into slices. The torta can be made a day in advance and refrigerated until ready to bake.
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TORTA RUSTICA
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
For dough:
1/4 c. cornmeal
3 3/4 c. flour
1 tsp. salt
1 c. (2 sticks) cold unsalted butter, cut into small bits
2 eggs
2 egg yolks
1/3 to 1/2 c. cold whole milk
For torta:
5 (10-oz.) pkg. frozen chopped spinach
2 tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
4 eggs, lightly beaten
3/4 c. Parmesan cheese, grated
1/2 c. bread crumbs
2/3 c. ricotta cheese
1/3 c. pine nuts, toasted
Pinch of salt and pepper
1 (16-oz.) jar roasted and peeled sweet peppers
1/2 lb. fontina cheese, sliced 1/8-in. thick
1 lb. ham, sliced 1/8-in. thick
1/2 lb. smoked turkey breast, sliced 1/8-in. thick
To make dough: In a food processor, combine flour, cornmeal, salt and butter, and process with short pulses until mixture is crumbly. Add eggs and yolks in short pulses; do not overmix. Gradually add milk with short pulses until dough begins to clump. (If you do not have a food processor, use your fingertips to cut butter into dry ingredients. Then use a pastry blender or fork to cut in eggs and milk). Remove dough from processor bowl and gather into a ball. Wrap in plastic wrap and chill at least 1 hour before rolling out.
To make torta: Preheat oven to 375 degrees. Cook spinach according to package instructions. Drain thoroughly and cool. Using your hands, squeeze all excess juice out of spinach until very dry, then set aside.
In a small skillet, heat olive oil over medium heat and saute onion until it becomes translucent. Add garlic and saute 2 additional minutes. In a large bowl, combine spinach, onion, garlic, eggs, Parmesan cheese, bread crumbs, ricotta cheese, pine nuts and salt and pepper. Mix well and store in refrigerator until needed.
After chilling, take two-thirds of dough and roll out to cut a 17-inch diameter circle. Carefully fit rolled dough into a 10-inch springform pan, covering the bottom and coming up the sides like a pie crust. Do not stretch crust.
Divide spinach mixture into three equal parts. Spread first portion evenly on bottom of pastry. On top of spinach, place a layer (using half of amount available for each item) of ham, fontina cheese and roasted peppers. Then layer the second portion of spinach and a layer using all of turkey. Repeat layering using remaining ham, fontina cheese and peppers, then finish with remaining spinach mixture.
Roll out remaining dough to an 11-inch circle and cover top of torta. Trim and flute edges as with a pie crust. (If desired, use extra dough to decorate top of torta.) Pierce steam holes in top crust.
Bake for 50 minutes to 1 hour or until crust is golden brown and flaky and interior of torta appears hot. If crust gets too brown too quickly, place a piece of aluminum foil lightly on top. Let cool 15 minutes before removing outer edge of springform and cutting into slices. The torta can be made a day in advance and refrigerated until ready to bake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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