Torta rustica is a traditional Italian dish and a good solution to any meal dilemma: from dinner parties, suppers, picnics and even afternoon tea. It’s the perfect make ahead meal. You can freeze it already cooked or you can prepare it ahead to bake it the next day.
Today Cristina shares with us her vegetarian “torta rustica” made from scratch recipe.
INGREDIENTS for the crust
250 gr flour
80 gr water
2 teaspoons of salt
2 springs of Rosemary
2 tablespoons of extra virgin olive oil
INGREDIENTS for the filling
1 red pepper
Extra virgin olive oil
INGREDIENTS for the custard
200 ml cream
100 gr of grated cheese ( Emmental/ Parmesan)
To make the crust, cut the rosemary in small pieces and put it in a bowl with all the ingredients. Mix it with a tablespoon until the dough comes together (you can also use a mixer). Knead lightly to form a ball, flatten into a disc, and cover with plastic wrap. Refrigerate while preparing the remaining ingredients.
In the meantime prepare the vegetables. In a large pan add 3 tablespoons of extra virgin olive oil, the sliced onions and leek. Let it cook for 3/4 minutes and then add all the other vegetables cut in cubes (cut in smaller pieces the zucchini and eggplant because they cook slower). Keep cooking them at medium high heat until they are brown. Season with salt, pepper and thyme.
While the vegetables cool down, prepare the custard. In a bowl break the egg and mix it with the cream, the grated cheese and pepper (using a fork).
Roll out the dough with a rolling pin and place it in a round, oiled quiche or pie plate.
Place the vegetables inside the pie crust and then pour the custard and trim the edges of the crust.
Bake at 180 degrees for about 30/40 min.
Let it cool a bit, then slice and serve.