Torta Rustica

Ingredients

Instructions

1. 1

   In a food processor bowl fitted with a metal blade, mix the flour and butter until crumbly. Add the egg, salt, and wine. Mix the dough until a ball forms. Put the dough on a work surface and work into two balls, one 3/4 of the dough and the other 1/4 of the dough. Wrap each in plastic wrap and refrigerate for 1 hour.

2. 2

   Preheat the oven to 400º F. Butter a 10-inch springform pan.

3. 3

   Roast the peppers until black over an open flame, place in a paper bag, close the bag and set aside until cool. Peel the blackened skin off and cut them in half. Remove the stem and seeds. Pat the peppers dry with paper towels, Set aside.

4. 4

   Cut the eggplant into 1/2-inch cubes and saute in 1 tablespoon of olive oil, until quite soft. Use a fork to press it into a paste-like consistency. Set aside. (skip this step if using ham)

5. 5

   Thaw and drain spinach well. Squeeze out any excess water with paper towels. The spinach should be as dry as possible.

6. 6

   Melt the unsalted butter in a small saucepan. Add the spinach, cream, and Asiago. Add nutmeg. Season mixture lightly with salt. Cook over high heat, stirring until the cream is reduced. The mixture should have a creamy consistency, with no liquid left in the pan. Set aside.

7. 7

   On a lightly floured surface, roll out the larger ball of dough to a 12-inch circle. Place the dough in a buttered pan. Cover the bottom of the shell with a layer of eggplant (or ham). Follow with a layer of spinach. Place peppers over the spinach and top with a layer of the provolone.

8. 8

   Roll out the remaining dough to a 10-inch circle, cut in vents, and place over the filling. Fold the rough edges of the bottom dough over, pinching to seal as you go. Brush top with beaten egg and bake for 50 minutes until puffed, bubbly, and golden brown. Cool for at least 20 minutes before slicing.