Torta Rustica

Makes 12
Prep 20 m
Bake 60 m
Cook 15 m



  1. 1 of 6 Heat oven to 375 degrees F. Coat 10-inch springform pan with nonstick vegetable cooking spray.
  2. 2 of 6 Heat oil in medium-size nonstick skillet over medium heat. Add onion and garlic; saute for 5 minutes. Add sausage slices; saute until cooked through, about 10 minutes. Remove skillet from the heat.
  3. 3 of 6 Combine ricotta, eggs, provolone, prosciutto, Parmesan, salt and pepper in large bowl. Stir in the sausage mixture.
  4. 4 of 6 Roll out both piecrusts on lightly floured surface with lightly floured rolling pin to two 14-inch rounds. Place one round in bottom of prepared pan. With fingers, lightly press crust into bottom and up sides of pan, without stretching dough.
  5. 5 of 6 Spoon cheese mixture into pastry-lined pan. Place second crust on top of cheese; trim edges of pastry even with rim of pan. Brush pastry with beaten egg yolk.
  6. 6 of 6 Bake on the bottom oven rack in 375 degrees F oven for 45 minutes. (If the top begins to brown too quickly, cover with sheet of aluminum foil.) Turn oven off; let the pie continue to cook in the oven for another 15 minutes or until a knife inserted in the center comes out clean. Makes 12 servings.
Nutrition Information for Torta Rustica
Servings Per Recipe: 12
Per Serving: 439 kcal cal., 793 mg sodium, 2328 g pro., 125 mg chol., 28 g Fat, total