Mary's Torta Rustica with Pimentos, Fontina, Tortellini, and Sun Dried Tomatoes
This Torta Rustica is my signature savory dish. I love making this for special occasions—and people enjoy it so much that I usually make 2 or 3 at a time. If we’re not going to eat them all at once, it’s not a big deal because they happen to freeze incredibly well. Just take it out of the freezer the night before you want to bake it and let it thaw in the fridge.
“But Mary, what’s a Torta Rustica?”
Also known as “Pizza Rustica,” Torta Rustica is a traditional savory pie with roots in Italy. Traditionally served at Easter gatherings in southern Italy, Torta Rustica recipes marry elements of quiche, pot pie, and pizza for a super-hearty dish that is absolutely unforgettable.
The crust (and therefore the dough) in this recipe is at least as important as the filling: It has to be strong enough to hold the abundant goodness inside, yet tender and flaky enough to be enticing. My dough recipe checks all the boxes—plus, it’s super easy to make and to mold into your springform pan.
How do you decorate a Torta Rustica?
My husband's family loves this dish so much that they ask me to bring it to Christmas every year. I oblige, of course… and you know how much I love holidays! If you’re making one for a special occasion, I recommend decorating the top of your pie with cut-out shapes from the leftover dough. Use cookie cutters or trim them by hand according to the holiday or season.
What sides do you serve with a Torta Rustica?
The best thing about this recipe? No sides necessary. When you serve this for dinner, it's all you need. Whether you make it vegetarian or add some ham or prosciutto, a Torta Rustica is delicious and absolutely beautiful.
When you cut into it, you see colorful layers of spinach, fontina cheese, sun dried tomatoes, marinated artichokes, tortellini, and pimentos or roasted red peppers.
Add my Classic Marinara Sauce
I can honestly say I don’t know anyone who hasn't gone crazy for this pie. Make it once and it’s going to be in your repertoire forever. Serve it with a side of my classic, “Go-to” Marinara recipe for an extra burst of flavor, and remember to let your Torta Rustica rest for 30 minutes before cutting into it—this allows the filling to set.
Be prepared to wow with this one!