Torta Rustica
Although this recipe calls for mushrooms and asparagus, feel free to sub in any other vegetable, as long as it’s cooked. I often use frozen spinach or Swiss chard. And it works great with left over roasted vegetables. While I prefer ricotta, you can also use goat cheese if you’d like (if it seems too thick thin it out with a bit of milk).
Ingredients
- 1 store bought puff pastry crust (Pasta Sfoglia)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 pound / 500 grams mushrooms (sliced)
- 1/4 pound asparagus (chopped)
- salt
- pepper
- 1 cup fresh ricotta
- 3/4 plus 1/4 cup grated parmigiano reggiano or pecorino
- 1 egg
Instructions
- Preheat oven to 350F/ 180C
- Heat the olive oil in a pan and add the onions. Season with salt and pepper, and once they are softened, about 5 minutes, add the sliced mushrooms. Cook until the mushrooms are completely cooked. Let cool for 10 minutes.
- In the meantime, mix the ricotta, 3/4 cup of grated cheese and egg in a medium bowl. Season with salt and pepper and mix well. Add the cooled vegetables and mix.
- Spread the mixture on top of the crust, smoothing it out with a spoon. It will be quite thick. Pinch up the edges of the crust to form a rim around the edge. Sprinkle the rest of the grated cheese on top.
- Place in pre-heated oven and cook for about 25 to 30 minutes.
- Let cool a bit before eating. It’s best at room temperature.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2020/03/sophies-torta-rustica/