Bella's Torta Rustica Savory Pie

Torta Rustica, or rustic torte, is a layered Italian pie. The pastry dough like crust adds a luscious bread-like texture, with savory layers stacked in every bite.  Though not a difficult, this is not a quick recipe you cobble together in minutes. It's the kind of recipe you want to have time to put together, layer by layer, allowing time to bake in the oven. We think it's well worth the effort. Whether you're making a meal for family, or planning ahead for entertaining a small crowd, this recipe is great for leftovers, picnics, or taking to someone's home.

4 cups All purpose flour

1 tsp. Salt

8 oz. Sweet unsalted butter, cut into pieces

2 whole eggs

½ cup milk

1 cup fresh ricotta cheese

1 cup  Bella Cucina Spinach Artichoke Bruschetta 

¼ teaspoon salt

1/8 teaspoon pepper

1 medium eggplant, cut into 1/2 inch slices 

1 Tablespoon Bella Cucina Organic Extra Virgin Olive Oil 

3/4 pound sliced salami, speck or prosciutto meats 

1/2 pound grated mozzarella cheese 

1/2 pound grated, or slices, fontina cheese

1-6 ounce jar Bella Cucina Sweet Balsamic Roasted Peppers 

1 - 6 ounce jar Bella Cucina Piccolo Pomodoro Tomatoes 

1 egg yolk (to brush on top crust)

To Make the Dough: In a food processor, mix the flour and salt.  Add the butter and mix until mixture resembles coarse cornmeal.  Blend eggs and milk separately, then add to processor. Mix until dough just forms a ball.  Wrap and let rest for 30 minutes in refrigerator.  

To Make the Filling: 

In a small bowl, mix together the ricotta, spinach artichoke bruschetta, salt and pepper.  Remove the stem and seeds from peppers and cut into thin strips. Drain the tomatoes from the jar, reserving the marinade to cook the eggplant. Spinkle the eggplant slices with 1 teaspoon of salt and let rest for 10 minutes. Pat dry with a towel.  Brush each side of the eggplant with the marinade from the tomatoes and place on a parchment lined sheet pan. Bake until tender, but not falling apart.  Remove from the oven and cool.

Roll out approximately three quarters of the dough into 1/4 inch thickness. Brush the bottom of the pan with the olive oil and place on a parchment lined sheet pan. Fold the dough into quarters, then carefully place the dough into a spring form pan, making sure 1 inch  of the dough overlaps the side of the pan.  Layer half the ingredients into starting with the meat, then the grated cheeses, spinach artichoke mixture, peppers, eggplant and tomatoes, then repeat the layers, finishing with the grated Parmesan cheese.  Roll out rest of the dough and place on top of torta. Crimp the edges of dough together, folding over and under diagonally.  Brush the dough lightly with a beaten egg yolk. With a sharp knife, make a slit in the middle of the torta to vent the steam. Place on the lower rack in the oven and cook for about 1 - 1 1/4 hours,  until the crust is golden browned and cooked through. Cool for 30-40 minutes before slicing. 

Serve as is or with a side of Sugo All'Arrabbiata tomato sauce