Rustic Pie

Name: Rustic Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: Manitoba flour 4 cups; Whole milk warm 0.52 cup; Water lukewarm ½ cup; Butter 2.1 oz; Extra virgin olive oil 3 tbsp; Brewer's yeast 0.8 tsp; Fine salt 1 ¾ tsp; Sugar 1 ¼ tsp; Fontina cheese in thin slices 7.1 oz; Speck thinly sliced 5.3 oz; Eggs 1; Whole milk 1 spoonful

it es br de fr

429

Calories per serving

Energy Kcal 429
Carbohydrates g 47.3
of which sugars g 3.2
Protein g 16.7
Fats g 19.2
of which saturated fat g 7.25
Fiber g 2.1
Cholesterol mg 76
Sodium mg 839

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Serving: 8
Cost: Low
Note plus about 3 hours of dough rising

PRESENTATION

Torta rustica from Northern Italy is, honestly, the kind of dish that just feels like home. Seriously good. This rustic tart comes with a thick, tender crust made from a dough of flour, water, milk, and oil. I gotta say, this combo gives it a crispy bite on the outside while staying soft on the inside. And you know, what sets it apart from pizza rustica is its taller stature and richer flavor, thanks to fillings like speck and creamy fontina cheese.

In places like Piemonte or Lombardy, you’ll find folks adding their own twist—sometimes mixing in potatoes or swapping in mortadella for a different taste. Pretty much. The beauty of this dish is that once you’ve got the dough sorted—whether by hand or with a mixer—it’s super easy to get creative. Some like to toss in cooked vegetables or just use whatever leftovers they have, making it a real homemade tart that evolves with the seasons. That’s part of the fun: no two are ever quite the same, but you always end up with something moist, cheesy, and satisfying.

A slice of this rustic pie goes a long way. Whether you’re enjoying it at a laid-back family lunch or serving it as an appetizer at a get-together, it fits in perfectly. And look, pairing it with a craft beer gives you that true Northern Italian vibe, where comfort food meets a bit of style. You’ll notice how the golden crust holds up all those savory fillings, and the tangy notes from the cheese and speck really really make it pop.

For anyone who enjoys some flexibility in the kitchen, the rustic tart recipe is forgiving and encourages experimentation. People compare it to a rustic galette or even call it a rustic apple tart if you decide to go sweet instead of savory. Though honestly, the classic, rich, cheesy version is tough to beat. No matter how you fill it, torta rustica always gives you those cozy, sweet moments that come from Italian home cooking. And here's the thing: it’s the kind of food that makes you want to dig in with both hands and share with friends.

INGREDIENTS

429

Calories per serving

Ingredients for the dough (for a 10.5-inch diameter pie pan): Manitoba flour 4 cups (500 g); Whole milk 0.52 cup (125 g) - warm; Water ½ cup (125 g) - lukewarm; Butter 2.1 oz (60 g); Extra virgin olive oil 3 tbsp (40 g); Brewer's yeast 0.8 tsp (4 g); Fine salt 1 ¾ tsp (10 g); Sugar 1 ¼ tsp (5 g)

For the filling: Fontina cheese 7.1 oz (200 g) - in thin slices; Speck 5.3 oz (150 g) - thinly sliced

For brushing: Eggs 1; Whole milk 1 spoonful

Preparation

How to prepare Rustic Pie

To prepare the rustic pie, start with the dough: dissolve the salt in warm water 1 while the sugar 2 and yeast (alternatively you can use 12g of fresh yeast) 3 in warm milk.

In a bowl, place the sifted flour 4. Start pouring in the milk with sugar and yeast 5, then also add the water with salt 6.

Add the softened butter in pieces 7 and the extra virgin olive oil 8. Then start working the ingredients with your hands 9.

Work the ingredients 10 until they are combined, then transfer the dough to a lightly floured board. Continue working the mixture with your hands until you get a soft, smooth, and homogeneous dough 11. You can perform these operations with a stand mixer, first collecting the ingredients at medium speed with the paddle attachment and then continuing to knead with the dough hook. Form a ball, place it in a bowl, cover it with plastic wrap, and let it rise at room temperature (for a couple of hours, or until it has doubled in volume) 12.

After the necessary time has passed, divide the dough in half 13, roll out one half with a rolling pin until you get a sheet about 0.2 inches thick 14, and after lining a 10.5-inch diameter baking pan with parchment paper, spread the sheet of dough using the rolling pin 15.

Adhere the dough well to the edges and bottom, then start filling the rustic pie with slices of speck 16, then add the slices of fontina cheese 17. Then roll out the other half of the dough to close the pie 18.

Adhere the dough to the filling and, by tapping with your fingers, create a swollen edge 19 which you will then decorate with the tines of a fork to create stripes 20. In a small bowl, beat the egg and add a tablespoon of milk: emulsify the ingredients and then brush the surface of the pie 21; then let it rise for another hour at room temperature, covered with plastic wrap.

After the necessary time, remove the plastic wrap and prick the surface of the pie with a fork 22. Bake it in a preheated static oven at 350°F for 45 minutes (320°F for 35 minutes if using a convection oven). Then remove the rustic pie from the oven 23 and serve it 34 in slices or cut into cubes!

Storage

Store the rustic pie in the fridge, covered with plastic wrap, for up to 3-4 days, making sure to warm it before serving.

You can freeze it already cooked and thaw it the day before in the fridge.

Advice

It's winter, it's cold, and the rustic pie is an irresistible temptation. With those cold cuts and cheeses staring at us from the fridge shelves, then! Because in fact, it doesn't have to be speck and fontina: any cold cuts will do, and as for the cheeses, brie or taleggio are just as perfect... Need a trick to feel more on a diet? Well, vegetables (like greens or spinach) always do their job: not only do they flavor the filling, but they also give a light touch to any dish. What are you waiting for to dive in?

For the translation of some texts, artificial intelligence tools may have been used.