Rustic torta with rapini, ricotta, parmesan, and eggs
| April 18, 2010 | Posted by ameliaps under cheese, pie, savory, spring, vegetables, vegetarian |
Rustic “tortas” (covered savory pies) are quite popular in Italy, especially around spring time (a more complicated version on this torta is called “pasqualina” because served around “Pasqua” which is Easter). Italian love greens and they love cheese, so this savory pie combines these two wonderful great ingredients.
They can be eaten warm right out of the oven (better if it’s a wood fire oven!!!) or cold, cut into squares, as an appetizer. There are thousands of variations of this pie, mainly using a variety of wild greens and herbs (“erbette”). This is an easy recipe, because it calls for store-bought puff pastry, but it’s not hard to make your own crust (some recipes call for olive oil in the crust). It makes for an easy vegetarian dinner, just add a side salad (I like arugula simply tossed with olive oil, salt and pepper).
If you wish, you can add some fresh grated nutmeg.
Rustic torta with rapini, ricotta, parmesan, and eggs
Serves 6-8
1 package frozen puff pastry (2 sheets), thawed
1 bunch rapini (broccoli rabe) or try Swiss chard or spinach instead
2 cloves garlic, smashed (not minced)
2-3 Tbsp olive oil
1 teaspoon salt
1/4 tsp freshly ground pepper
15 oz. ricotta cheese (I like to use whole)
3/4 cup grated Parmesan cheese
4 eggs
Preheat oven to 375°. Prepare or thaw pastry as necessary.
Rinse rapini, trim discolored ends of stems, then chop leaves and stems.
In a wide heavy bottom skillet, heat the oil then add the garlic until golden then remove it.
Add the rapini a few handfuls at a time, stirring between additions so that greens wilt a little to make room for more. When you have added all the rapini, cover pan and reduce heat to low. Cook for about 7 minutes, or until rapini is well wilted. Season with salt and pepper to taste.
In a small bowl, beat together ricotta, Parmesan cheese, and eggs, then add the cooled rapini.
Line a 9-inch pie plate with half the puff pastry, rolled out (I use a square springform).
Pour in filling. Top with the other half of puff pastry also rolled out, tucking excess under the edge of the bottom dough. With a fork, crimp the two crusts together, then poke some holes in the top.
Bake until golden brown, about an hour. Serve cut into squares, once at room temperature. The torta keeps well in the refrigerator.
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Oh me, oh my, this looks so good.