Italian Savory Torte Recipes

TORTA RUSTICA

Steps:

• Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
• In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
• Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
• Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, 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 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

ITALIAN BRUNCH TORTE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

ITALIAN SAVORY TORTE

Steps:

• Beat neufchatel, parmesan, milk, and garlic with electric mixer until creamy.
• Spread cheese mixture evenly over bottom of clear glass serving dish.
• Spread pesto over cheese mixture.
• Sprinkle with tomatoes, olives, and pine nuts.

TORTA DI FORMAGGIO (SAVORY CHEESE TORTE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Fit each pie pastry into a 9-inch deep-dish pie plate. Prick each crust several times with a fork.
• Bake crusts in preheated oven until lightly browned, about 7 minutes.
• Reduce oven heat to 350 degrees F (175 degrees C).
• Mix mozzarella, Asiago, and Parmesan cheeses in a bowl; set aside.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer sausage to a large mixing bowl.
• Melt butter in a large skillet over medium heat. Cook and stir zucchinis, green bell pepper, red bell pepper, and yellow bell pepper in butter until softened, 5 to 7 minutes. Add carrots, mushrooms, and garlic; cook and stir until carrots are tender, about 10 minutes more. Drain any excess moisture from the vegetable mixture.
• Divide vegetable mixture into 2 even portions. Spread about half of one portion of the vegetable mixture into the bottom of each pie crust. Spread half the sausage over each vegetable layer. Sprinkle mozzarella cheese mixture evenly over the sausage layer.
• Beat eggs in the bowl of a stand mixer fitted with a wire whisk attachment. Switch speed to high and slowly stream cream into the eggs while beating; beat for 3 minutes. Add ricotta cheese, sea salt, oregano, basil, garlic and herb seasoning blend, and garlic powder to the egg mixture; beat until smooth. Pour about half the mixture into each pie shell and top with remaining vegetable mixture.
• Bake in preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool for 15 minutes before slicing.

ITALIAN SAVORY RUSTIC PIE

Steps:

• Pre-heat oven to 350° (180° celsius). Lightly grease a 7 or 8 inch (18 - 20 centimeter) pie/cake pan.
• ** If you want to make your own dough you can use this recipe, the pinch of sugar may be eliminated. Easy Homemade Pie Dough or Savory Pie Dough