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Torta Rustica


I adapted the recipe below to suite the kids' tastes. It is from a cook book called Cucina Fresca by La Place/Kleiman.
Mostly I changed the specific fillings to ones that I thought they would like. We used a variety of the following: sundried tomatoes, roasted broccoli, roasted asparagus, peas, a variety of cheeses( lots of cheddar and parmesan), bacon, salami, smoked turkey, caramelized onions. The recipe below is also delicious.

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  • 1 recipes of the pastry crust( from last week)
  • Ingredients to fill it with to your liking



Step 1

Have an medium sized bowl ready. Line the inside with saran wrap. Split your pastry dough in half. On a lightly floured surface, roll out one portion of dough into a 15 inch diameter circle. Carefully place the dough into the bottom of the bowl; press lightly against bottom and sides.
Fill your torte:
When you fill it work in layers( for example a layer of cheese , a layer of roasted red peppers, a layer of spinach. Leave an inch at the top unfilled.

Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Fold the overhanging dough over the top of the bowl and seal the edges to create a flat surface( you can trim an unnecessary parts of. Do the magic trick( the kids will remember this part: take a grease cookie sheet and lay it over the top of the bowl. On the count of three, CAREFULLY flip the bowl over. Remove saran wrap. Beat an egg yolk, and brush over the crust. Cut several small vents in top crust for steam to escape.
Bake at 375 degrees F (190 degrees C) for 1/2 hour, or until golden brown.


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