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Active Time
20 minutes
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Total Time
1 1/2 hours
This Italian pie, also known as a torta rustica, is made with an olive-oil crust and can be served for dinner or breakfast the next day.
Ingredients
Makes 12 servings
For the crust:
For the filling:
Step 1
1. Preheat oven to 400°F.
Step 2
2. Place the flour, salt, and olive oil in a large bowl and work it with your hands until the oil is incorporated and the mixture resembles crumbs.
Step 3
3. Add the egg mixture and toss until the dough comes together in a dry mass. (Add another tablespoon or two of water, if needed.) Knead until just smooth.
Step 4
4. Flatten the dough into a disc; set aside.
Step 5
5. In a large bowl, combine all the filling ingredients except 1 tablespoon of the eggs and 1 tablespoon of the pecorino.
Step 6
6. Line the bottom and sides of a 9-inch-diameter pie dish with 2/3 of the dough (rolled out 1/8 inch thick), allowing for a 1-inch overhang.
Step 7
7. Scrape the filling into the dish and top with the remaining 1/3 of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top crust.
Step 8
8. Brush with the reserved egg and sprinkle with the reserved cheese.
Step 9
9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.
Step 10
10. Let cool 15 minutes before removing from the dish. Serve warm or at room temperature.
Leave a Review
Reviews (5)
Back to TopMade it with mozzarella, fresh ricotta and soprasetto. I sliced the meat and made a layer across the bottom, then poured the egg mixture over it. This gave even distribution. Only substitution was cooked kale I shredded finely for the parsley. I had to store it in the fridge for a couple of hours before cooking it, so I left it at high heat for 12 min. I forgot to slice the top crust, so I removed it after 30 min to slice it open. This made the top crust challenging to cut for the first few pieces when it was warm. The eggs then rose to fill the top crust - just beautiful!
Anonymous
East Stroudsburg, PA
6/10/2019
Okay, the dough is rubbish, however this is such a great pizza pie. I use Nigella Lawson's recipe for the crust (Pizza Rustica on her website), and the filling of this recipe. Taste great at room temp.
DCrimmins
Folsom, CA
10/20/2009
I found this recipe to be a disaster. Firsdt of all the dough was not workable with the amount of water called for and then the crust turned out tough and not at all tasty! I would never make this again!!
kaylynnpaulus
Bellevue, Washington
12/6/2007
I made this in a springform and it worked quite well. As for the taste, I'm not quite sold. It was dryer and saltier than I expected. Perhaps I overcooked it, though I took it out after 50 minutes. Also, the crust is quite dry and salty. I don't think I would make this again.
Anonymous
los angeles, ca
10/3/2007
I'm confused on type of pan to use. Picture shows spring form pann but directions call for a pie plate.
Sanbra
Connecticut
9/27/2007
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