Torta Rustica {Rustic Savory Pie}

You all know how much I love my sweets. So much so you would think I’d be a natural at baking but I’m really not. Baking is quite challenging for me. It doesn’t come natural like cooking. Cooking I can do with my eyes closed. Okay maybe not, but you know what I mean. BUT a savory pie, that baking I can do ; ) Torta Rustica is Italian for Rustic Pie. It’s a savory delight that will fill you from head to toe.

It’s not just a pretty face, oh no it has substance too ; ). When you slice into it, the most beautiful vibrant tasty layers are waiting for you. There’s the salty Prosciutto, the oh so creamy spinach, the rugged roasted red bell peppers and then oooey gooey Fontina cheese. Swoon! Oh and that’s times TWO. There are two of these luscious layers awaiting you underneath that flaky buttery exterior.

I decided to make two 14 ounces ramekins instead of making one larger pie. They’re quite hearty servings and are perfect for these cooler temperatures. I used refrigerated pie crusts {if you’re feeling froggy you can make your own} which were a huge time saver. I absolutely love this flavor combination but I have been known to alter the fillings depending on what I have on hand, so go ahead and get creative and use what you have.

Psst…VOTING is still open for the Next Food Blog Star Challenge 6. I’d love it if you’d consider clicking over to VOTE to help us get to the next challenge ; )

Baci!


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Torta Rustica {Rustic Savory Pie} {Makes enough for two 14 ounce pies}
What you’ll need:
1 pound fresh spinach – roughly chopped
2 tablespoons unsalted butter
salt/pepper
1/2 cup heavy whipping cream
1/4 cup Parmigiano Reggiano – grated
1 tablespoon fresh thyme
7 ounces roasted red bell peppers 
2 pie crusts – room temperature
7 ounces prosciutto
7 ounces fontina cheese – thinly sliced
1 egg – beaten

What to do:
1. Melt butter into a large frying pan. Add spinach and cook until completely wilted. Season with salt and pepper. Add cream, Parmigiano Reggiano and thyme. Stir to combine {Mixture should be fairly thick}. Remove from heat and set aside.

2. Preheat oven to 350 degrees. Spray your 14 ounce ramekins with cooking spray. Place one of the pie crusts into ramekin. Using a pairing knife remove excess pie crust {set aside}

3. Layer pie as follows: Place a layer of Prosciutto onto bottom of ramekin. Add a generous spoonful of spinach. Top with a layer of roasted red bell peppers {that have been well drained if using jarred peppers} and cover with fontina cheese. Continue with an additional layer. Roll out the left over crust and place on top of pie. Crimp edges with your fingers. Repeat process for next ramekin.

4. Place filled pies onto a cookie sheet/tray. Gently pierce top crust with a fork and brush with egg yolk. Bake for approximately 45 minutes or until crust is golden. Allow pies to cool for a few mins prior to serving.

Buon Appetito!

26 Comments

  1. 1

    i want to get a dish like that! so cute!

    • 1.1

      Aren’t they adorable. Picked them up at Target. Made by Bialetti and a bonus they have LIDS for leftovers…nice!

  2. 2

    Today is the perfect day for this: damp, cold and rainy. And the best part- I have all the ingredients!

  3. 3

    Yum! Love this delicious looking savory pie! perfect for this fall weather!

  4. 4

    I want some right now! Yum!

  5. 5

    Thank you for sharing this recipe, it sounds amazing! All I need is the pie crust!

  6. 6

    Oh man o man this looks good. Now I want to go home and give it a try.

  7. 7

    That looks amazing! Anything with prosciutto and fontina is fantastic in my book.

  8. 8

    Rustic is always great in my book! The cream certainly does elevate it from most rustic preparations however.

  9. 9

    Looks wonderful Paula!

  10. 10
    lisa bailey /

    Can already tell that this will be on our dinner table many times this winter! Thanks, Paula.

  11. 11

    Oh my goodness, that looks absolutely wonderful! It’s like a pot pie on steroids! :-) I’ll take 5.

  12. 12

    Beautiful pie. I love the layers of all the colours and flavours.

  13. 13

    LOVE this! what beautiful shots! I feel like it’s jumping out at me!

    I like the new page! I?ll have to update my blogroll I have you linked on!

  14. 14

    I am for sure making this!!!!!! It look delicious, I love the filling ingredients! perfect combination of savory, sweet and buttery! LOVE

  15. 15

    Two of my favorite words in cooking, Rustic and Itailian!! This looks perfect for the chilly weekend we have coming up.
    Thanks
    http://www.pantryblogger.com

  16. 16

    I love these types of dishes, they’re a great way to use up leftovers too!

  17. 17

    If that’s all the baking that you can do then you are doing just fine!! Amazing love :)

  18. 18

    Love the dishes and the pics and the entire mood and atmosphere of the shot. I am amazed at the simplicity and the complexity of this dish, all at once. Brilliant idea, Paula. Thank you for sharing!
    :)
    Valerie

  19. 19

    Oh it’s too close to lunch to be looking at your photos…They are making me hungry!

  20. 20

    These rustic pies do sound hearty & oh so delicious! I am thinking the perfect apr?s ski food :)

  21. 21
    lisa bailey /

    i’m going to want to eat the spinach before i put it in the torta! better make a double batch.

  22. 22
    MikeW /

    I like anything with ham & cheese, but this torta seems like an especially good version of this combination.

  23. 23

    I do love a good meat pie. Haven’t made one in a long time, but when I do they’re always quite rustic. Love your combination with peppers, fontina and spinach. What a treat this must be!

  24. 24
    lisa bailey /

    We had this for lunch today and may I say it was incredible. So flavorful. I made it yesterday, refridgerated it and baked it this afternoon. I will make it again–big hit!

  25. 25

    Oh man, so glad you shared this recipe! I’m making it at home!! Thanks Dahling!!!

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