Pizza Rustica

Ingredients:

For the shortcrust pastry:

(Slightly adapted from ‘Cucina del Sole’ by Nancy Harmon Jenkins, 2007)

2 ½ cups unbleached all-purpose flour

2 tablespoons sugar

¼ teaspoon kosher salt

6 ounces (1 ½ sticks) unsalted butter, cut into pieces

2 eggs, 1 separated (1 egg yolk reserved for egg wash at end)

Grated zest of 1 lemon, preferably organic

3 to 4 tablespoons very cold dry white wine

For the filling:

3 cups (24 ounces) whole milk ricotta

3 large eggs

2 cups (8 ounces) fresh mozzarella, diced or torn

1 cup (4 ounces) grated Pecorino or Parmigiano-Reggiano cheese (or a combination)

Approximately ½ cup (4 ounces) salami, diced

Approximately ½ cup (4 ounces) mortadella, diced

½ cup fresh parsley, chopped

1 teaspoon freshly ground black pepper

3 hard-boiled eggs, sliced (optional)

Instructions:

Make the dough

Using a food processor: In the bowl of a food processor, combine the flour, sugar, and salt. Add the pieces of butter and pulse until the mixture comes together and forms small pebble-sized pieces.

Add the whole egg, the egg white, and the lemon zest. Slowly add the cold wine, 1 tablespoon at a time, pulsing in between each tablespoon just until the dough comes together. The dough should be moist but not too wet.

By hand: In a large bowl, mix the flour, sugar, and salt. Add the butter, mixing into the flour using your hands until incorporated. In a separate bowl, whisk together the whole egg, egg white, and lemon zest and mix into the butter/flour mixture. Slowly add the cold wine, 1 tablespoon at a time, and mix together just until the dough comes together. The dough should be moist but not too wet.

Turn out the dough onto a lightly floured surface and shape into a ball. Divide the ball into 2 pieces; one piece slightly larger than the other and using your hand, flatten into disks. Wrap each disk with plastic wrap and place in the refrigerator for about an hour while you prepare the filling.

Preheat the oven to 375 degrees Fahrenheit.

Prepare the filling:

If your ricotta is watery, put it in a colander and allow to drain for about 15 minutes.

In a large bowl, stir together the ricotta and eggs until very well combined. Add in the mozzarella,

Pecorino or Parmigiano cheese, salami, mortadella, parsley, and pepper. Stir until well mixed. Set aside while you roll out the dough.

Assemble the torta:

Step 1:

On a lightly floured surface, roll out the larger disk of dough to form a 14-inch circle, about 1/8-inch thick.

Carefully drape the dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Trim any excess dough that overhangs the pan.

Using the trimmed dough, patch any areas that need additional dough.

Fill with the prepared ricotta mixture.

Top with slices of the egg, if using.

Step 2:

Roll out the second disk into a 12-inch circle, about 1/8-inch thick.

Place it over top of the filling.

Trim away any excess overhang with a sharp knife.

Press the edges together where the crusts meet to seal the edges.

You can use a bit of water to moisten the dough if it doesn’t hold together.

Step 3:

Beat the reserved egg yolk with 1 teaspoon of water.

Brush the egg mixture over the top of the dough.

Make a small “x” shape in the middle of the pie to allow steam to escape.

Step 4:

Place the torta on a baking sheet and transfer it to the oven.

Creamy Chicken Alfredo Lasagna

Seafood Linguine

Strawberry Shortcake Layer Cake

Bake until the crust is browned, and the filling is firm, 50 to 60 minutes.

Remove from the oven and let the torta rest for at least 60 minutes before serving.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of cheese in the filling?

Yes, you can customize the cheese in the filling according to your preference.

While the recipe suggests mozzarella, Pecorino, or Parmigiano, feel free to experiment with other cheeses like fontina, provolone, or cheddar for different flavor profiles.

Can I omit the salami and mortadella for a vegetarian version?

Absolutely! If you prefer a vegetarian Pizza Rustica, you can omit the salami and mortadella from the filling.

You can also add more vegetables or substitute them with ingredients like roasted bell peppers or sautéed mushrooms.

Is there a substitute for dry white wine in the pastry dough?

Yes, if you prefer not to use wine, you can substitute it with an equal amount of cold water.

While the wine adds flavor and moisture to the dough, water will also work to bind the ingredients together.

Can I make the Pizza Rustica ahead of time?

Yes, you can prepare the Pizza Rustica ahead of time and refrigerate it before baking.

Simply assemble the torta as instructed, cover it tightly with plastic wrap, and refrigerate for up to 24 hours.

When ready to bake, remove it from the refrigerator, brush with egg wash, and bake according to the recipe instructions.

Can I freeze leftovers?

Yes, you can freeze leftover slices of Pizza Rustica for future meals.

Wrap individual slices tightly in plastic wrap or aluminum foil, then place them in an airtight container or freezer bag.

Thaw overnight in the refrigerator before reheating in the oven or microwave.

Can I use store-bought pastry instead of making the shortcrust pastry from scratch?

Yes, you can use store-bought pastry if you’re short on time.

However, making the homemade shortcrust pastry will give the Pizza Rustica a delicious, buttery flavor.

Is it necessary to use dry white wine in the pastry dough?

While the wine adds flavor and helps create a tender crust, you can substitute it with cold water if you prefer.

The wine adds a subtle complexity to the dough, but it’s not crucial for the recipe’s success.

Can I prepare the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the refrigerator until you’re ready to assemble the Pizza Rustica.

This can save time on the day you plan to bake it.

What if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular pie dish or tart pan.

Just make sure to grease it well to prevent sticking, and you may need to adjust the baking time slightly.

Can I customize the filling ingredients?

Definitely! Feel free to customize the filling based on your preferences.

You can add different cheeses, omit the meats for a vegetarian version, or add additional herbs and vegetables to suit your taste.

Do I need to boil the eggs before adding them to the filling?

While the recipe includes hard-boiled eggs as an optional ingredient, you can omit them if you prefer.

Alternatively, you can use soft-boiled eggs or leave them out entirely based on personal preference.

How do I know when the Pizza Rustica is done baking?

The crust should be golden brown, and the filling should be set when the Pizza Rustica is done.

You can also insert a knife into the center, and if it comes out clean, it’s ready.

How long should I let the Pizza Rustica rest before serving?

It’s best to let the Pizza Rustica rest for at least 60 minutes before serving.

This allows the filling to set and makes it easier to slice into neat portions.

Can I serve Pizza Rustica cold or at room temperature?

Yes, Pizza Rustica can be served cold or at room temperature, making it a versatile dish for picnics, brunches, or potlucks.

Just ensure it’s fully cooled before slicing for the best texture.