Torta Rustica

Photo: flickr user Finizio

Ingredients

cup unbleached all-purpose flour

teaspoon salt

cup margarine or butter, (½ chilled and cut into pieces

cup vegetable shortening

6 tablespoons ice water, up to 7

2 tablespoons olive oil

1 cup chopped shallots or onion

2 pounds cremini mushrooms, coarsely chopped

4 cloves garlic, minced, up to 5

2 tablespoons chopped fresh thyme

teaspoon salt

teaspoon freshly ground black pepper

15 ounces low-fat ricotta cheese

30 ounces packaged frozen chopped spinach

thawed and squeezed dry

4 lrgs egg whites

teaspoon grated nutmeg

teaspoon crushed red pepper flakes

12 ounces jarred roasted red and/or yellow bell

peppers

1 cup grated Parmesan or Asiago cup fresh Italian bread crumbs, toasted

Preparation

10 SERVINGS OVO-LACTO

This satisfying, rustic Italian pie was originally devised as a way to use up leftovers. Here, a filling of wild mushrooms, spinach. ricotta cheese and roasted red bell peppers transforms it into a stunning and delicious main-course centerpiece.

Pastry: In large bowl, combine flour and salt. Cut in margarine and shortening with a pastry blender or two knives until mixture resembles coarse crumbs.

Stir in just enough ice water so that mixture forms a ball and holds together.

Divide dough in half; wrap each half in plastic wrap and chill while preparing filling ingredients.

In large skillet, heat oil over medium heat. Add shallots or onion and cook, stirring often, until soft, about 5 minutes. Add mushrooms and garlic and cook, stirring often, until mushrooms release their liquid and it evaporates, about 10 minutes. Stir in thyme, salt and pepper. Remove from heat and let cool to room temperature.

In medium bowl, mix ricotta cheese, spinach, 3 egg whites, nutmeg and red pepper flakes until blended. Pat roasted peppers dry with paper towels.

On lightly floured surface, roll about two-thirds of dough to a 12-inch circle. Line bottom and side of 9-inch springform pan with removable bottom with pastry. Beat remaining egg white; brush over crust. Sprinkle bread crumbs over crust.

Stir 1/4 cup cheese into mushroom mixture and another 1/4 cup cheese into ricotta mixture. Spoon mushroom mixture into pastry crust and pat into an even layer. Spread ricotta cheese mixture evenly over mushrooms. Cut roasted peppers into strips; arrange over ricotta cheese mixture. Sprinkle remaining 1/2 cup Asia-go cheese evenly over peppers.

Roll out remaining dough to a 10-inch circle. Cut slits attractively in dough; place over filling. Trim edges; fold top crust under forming a ridge. Flute edge attractively. Re-roll any pastry scraps, cut into desired shapes, brush with cold water and decorate top of pastry with them. Cover torte with plastic wrap, then with foil and freeze up to 1 month.

To serve: Thaw torte completely in the refrigerator one day ahead. Preheat oven to 375 degrees. Place torte on baking sheet. Bake until crust is golden brown, about 50 minutes. Remove side of pan and bake 10 to 15 minutes more.

Remove to wire rack and let cool 1 0 minutes. Transfer to serving plate and cut into wedges.