Torta Rustica

Ingredients

• 2.25 cups all-purpose flour
• 0.75 cups cornmeal
• 0.5 teaspoons salt
• 0.75 cups cold unsalted butter , diced
• 4 eggs , divided
• 3 tablespoons cold water , or more if needed
• 1.5 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 4 ounces feta cheese , crumbled
• 0.25 cups chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 8 ounces sliced deli ham
• 1 package frozen chopped spinach , 10 ounce
• 0.5 jars roasted red peppers , 16 ounce

Instructions

1. 1

   Whisk flour, cornmeal, and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together, adding 1 tablespoon more cold water if needed. Shape 2/3 of dough into a flattened round; repeat with remaining 1/3 dough. Wrap each in plastic wrap and refrigerate until firm enough to roll, at least 30 minutes.

2. 2

   Preheat the oven to 375 F (190 C). Set aside a 9-inch springform pan.

3. 3

   Meanwhile, stir ricotta cheese, Parmesan cheese, crumbled feta, 1 egg, parsley, basil, and oregano together in a bowl until combined.

4. 4

   Roll out larger dough portion on a lightly floured surface into a 15-inch circle. Carefully place in ungreased springform pan; press lightly against bottom and sides. Trim overhanging dough to 1-inch from pan rim.

5. 5

   Scatter 1 cup mozzarella over crust; arrange 1/2 ham slices in an even layer. Spread ricotta cheese mixture on top, then sprinkle with spinach. Cover with remaining 1/2 ham slices. Press down gently to pack layers. Add red peppers in a single layer and top with remaining 1 cup mozzarella. Press down again.

6. 6

   Roll out remaining 1/3 dough on a lightly floured surface into a 9-inch circle. Place over filling to cover. Moisten edges with water; seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining 1 egg; brush over crust. Cut several small vents in top crust for steam to escape.

7. 7

   Bake in the preheated oven until crust is deep golden brown and pulls away from sides, about 1 hour.

8. 8

   Cool in pan on wire rack for 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.