Torta Rustica | Grimm's Fine Foods
 

Torta Rustica

Grimm's, Brunch Recipe, Sunday Brunch, Torta Rustica, Ham Recipe

Layers upon layers of delicious Ham, Egg, Spinach, Peppers & Cheese baked inside a flaky pastry. An absolute must for Sunday brunch.

Preparation time: 
40 Minutes
Cooking time: 
1 Hour
Servings: 
8-10
Ingredients: 

300g Grimm’s mozzarella cheese, sliced thinly

400g Grimm’s Old Fashioned ham, sliced thinly

1 Tablespoon olive oil

1 Tablespoon unsalted butter

1 350ml jar roasted red peppers, drained

1 small onion, finely chopped

1 clove garlic, finely chopped

4 300g packets chopped spinach, defrosted and squeezed dry

¼ teaspoon Freshly grated nutmeg

Sea salt and freshly ground black pepper to taste

1 egg beaten

2 tablespoons fresh breadcrumbs

30g (½ oz) freshly grated parmesan

675g frozen, rolled puff pastry, defrosted

Egg wash, made from egg yolk beaten with 2 teaspoons with water

 

Egg mixture

12 large eggs

1½ tablespoons unsalted butter

Preparation: 

 

  • Preheat oven to 375F.  Heat oil and butter in large sauté pan and add onion and garlic to pan, cook two to three minutes. Squeeze excess moisture from spinach, add to pan, cook for approximately five minutes, add nutmeg, salt, pepper to taste. Remove to bowl, stir in egg, breadcrumbs and 30g parmesan, set aside to cool.
  • Beat the eggs. Heat half of the butter in 9 inch sauté pan and make flat omelette with half mixture, carefully place on a plate. Make sure the eggs are still loose and not too cooked, as you will be baking them a second time.  Make another omelette with remaining butter and eggs, place on plate, set aside to cool.

While omelette and spinach are cooling; prepare pastry. 

  • Unroll pastry and cut out 2 circles by tracing the bottom of the spring form pan. Make sure the circle is about ½ an inch wider than the bottom of the pan.  Spray the entire inside surface of the spring form pan with cooking spray.  Place one of the circles on the bottom of the pan and brush with the egg wash. 
  • Cut out strips of the pastry, about ½ inch deeper then the sides of the pan, to line the sides of the Torta.  Create the sides of the Torta, pressing together the pastry and sealing the edges together with the egg wash.
  • When all ingredients have cooled, begin to layer the Torta.
  • Place one omelette in base on top of pastry. Spread with all of the spinach, then half cheese, then half ham and all the red peppers. Repeat layering in reverse, using remaining ham and cheese; finish with the other omelette.
  • Place the remaining pastry circle on top of the filling, brush with egg wash around edges. Fold over extra dough from the sides and make sure edges are tightly sealed.  Pinch the pastry between thumb and forefinger. Glaze with egg wash and with point of knife mark decorative pattern on top - try to avoid cutting through pastry. Decorate with pastry offcuts if you like. 
  • Bake for approximately one hour or until crust is deep golden. Remove and let settle at least 20 minutes. Serve either warm or at room temperature. Cut into wedges.

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Torta Rustica

Grimm's, Brunch Recipe, Sunday Brunch, Torta Rustica, Ham Recipe
Preparation time:
40 Minutes
Cooking time:
1 Hour
Servings:
8-10
Product(s) used:
Old Fashioned Ham Half, Mozzarella
Description:

Layers upon layers of delicious Ham, Egg, Spinach, Peppers & Cheese baked inside a flaky pastry. An absolute must for Sunday brunch.

Preparation:

 

  • Preheat oven to 375F.  Heat oil and butter in large sauté pan and add onion and garlic to pan, cook two to three minutes. Squeeze excess moisture from spinach, add to pan, cook for approximately five minutes, add nutmeg, salt, pepper to taste. Remove to bowl, stir in egg, breadcrumbs and 30g parmesan, set aside to cool.
  • Beat the eggs. Heat half of the butter in 9 inch sauté pan and make flat omelette with half mixture, carefully place on a plate. Make sure the eggs are still loose and not too cooked, as you will be baking them a second time.  Make another omelette with remaining butter and eggs, place on plate, set aside to cool.

While omelette and spinach are cooling; prepare pastry. 

  • Unroll pastry and cut out 2 circles by tracing the bottom of the spring form pan. Make sure the circle is about ½ an inch wider than the bottom of the pan.  Spray the entire inside surface of the spring form pan with cooking spray.  Place one of the circles on the bottom of the pan and brush with the egg wash. 
  • Cut out strips of the pastry, about ½ inch deeper then the sides of the pan, to line the sides of the Torta.  Create the sides of the Torta, pressing together the pastry and sealing the edges together with the egg wash.
  • When all ingredients have cooled, begin to layer the Torta.
  • Place one omelette in base on top of pastry. Spread with all of the spinach, then half cheese, then half ham and all the red peppers. Repeat layering in reverse, using remaining ham and cheese; finish with the other omelette.
  • Place the remaining pastry circle on top of the filling, brush with egg wash around edges. Fold over extra dough from the sides and make sure edges are tightly sealed.  Pinch the pastry between thumb and forefinger. Glaze with egg wash and with point of knife mark decorative pattern on top - try to avoid cutting through pastry. Decorate with pastry offcuts if you like. 
  • Bake for approximately one hour or until crust is deep golden. Remove and let settle at least 20 minutes. Serve either warm or at room temperature. Cut into wedges.