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Torta Rustica

appetizers, pastry

1 package (14-oz) frozen puff pastry; thawed overnight in refr
1 beaten egg for glazing
2 tablespoons olive oil
1 medium onion; chopped
2 cloves garlic; minced
1 pound spinach or Swiss chard; stemmed, coarsely chopped
2/3 pound thinly sliced Black Forest ham
2/3 pound thinly sliced turkey
2 eggs; well beaten with
2 tablespoons half-and-half cream
freshly ground pepper
7 ounces sliced friulano or fontina cheese
4 red peppers; roasted and sliced
1 tablespoon (each) chopped parsley, basil and oregano
7 ounces sliced Jarlsberg cheese
2 plum tomatoes; thinly sliced
salt
1/4 cup grated Parmesan

This deep pie has varied layers, which can include any combination of roasted red peppers, ham, cheese, spinach, tomatoes, grilled zucchini, grilled eggplant and thinly sliced potato. These are baked in puff pastry and usually served at room temperature as either a first plate or a main course. A completely vegetarian version is equally delicious. Choose readily available ingredients, but think in terms of colour and esthetics to create a splendid-looking finished dish. For convenience, prepare pastry and fillings in advance; layer torta just before baking. Grease a 9-inch springform pan. The base and sides are lined with three strips of pastry; the top is one 9-inch circle. Place both blocks of pastry on your work top. Cut 1/3 off 1 block and reserve for top of pie. Roll the remaining 2 1/3 into a single 16- x 5-inch strip. Roll out the other block of pastry into a rectangle 16 x 10-inches. Cut in half lengthwise to make two 16- x 5-inch strips. Brush the long edges of the 3 strips with beaten egg, lay lengthwise, side by side, in the bottom of the springform pan, overlapping the edges about 1/2 inch and allowing the pastry to come up and over the sides of the pan. Roll remaining pastry large enough to fit over top of pan and carefully set on a flat plate or baking pan. Cover both pastries with plastic wrap and refrigerate. In a large pan over medium low, heat oil; sauté onion and garlic for 1 minute. Add spinach and cook until wilted and dry. Place in a strainer over a bowl and allow to cool. Remove springform pan from refrigerator and begin layering. Make sure each layer fits right to the edge of the shell. Line bottom evenly with half the ham. Discard any liquid from the spinach mixture; in a bowl combine spinach mixture with the eggs beaten with cream; season with pepper to taste. Place half this mixture on top of the ham layer. Firmly press each layer as you work. Next, place a layer of friulano cheese, then all the red pepper strips; sprinkle with half of the chopped parsley, basil, oregano and pepper to taste. Follow this with remaining ham, then spinach, then Jarlsberg cheese, pressing down after each layer. Add sliced tomatoes; sprinkle with the remaining parsley, basil, oregano, salt and pepper to taste and Parmesan. Trim excess pastry leaving at least 1-inch overhang; fold edges over filling, toward centre, and brush with beaten egg. Place top piece of pastry on torta and use scissors or a knife to trim it to fit pan, leaving 1/2 inch to allow for puff pastry to shrink. Gently press edges down to affix top to egg-brushed pastry below. Brush top with beaten egg. Chill 30 minutes. Meanwhile, preheat oven to 350ºF. With a sharp knife, make several vents in top crust, brush again with egg and bake 1 hour and 15 minutes. Let cool 30 minutes before unmoulding.

Contributor: Julie Aldis - President's Choice Magazine, Jan/Feb, 99

Yield: 6 to 8 servings

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