Delicious Pizza Rustica Recipe for Vegetarians
This hearty dish features a robust filling encased in a flaky pastry crust, making it a perfect centerpiece for gatherings or special meals. Here’s a vegetarian twist on Pizza Rustica that maintains the essence of the original while catering to vegetarian preferences.
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter (cold and cut into small cubes)
- 1 large egg
- 3 tablespoons ice water
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup chopped spinach (fresh or frozen, thawed and drained if frozen)
- 1 cup chopped artichoke hearts (canned or marinated)
- 1/2 cup diced roasted red peppers (drained)
- 1/2 cup chopped sun-dried tomatoes (drained and chopped if in oil)
- 1/2 cup chopped fresh basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Making the Crust:
Prepare the Dough: In a large bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Incorporate the Egg and Water: Make a well in the center of the flour mixture. Crack the egg into the well and add 3 tablespoons of ice water. Mix gently with a fork or your hands until the dough starts to come together. Add more water, a little at a time, if needed. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preparing the Filling:
Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onions and cook until translucent, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
Combine the Ingredients: In a large mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, chopped spinach, artichoke hearts, roasted red peppers, sun-dried tomatoes, basil, oregano, salt, pepper, and the sautéed onion-garlic mixture. Mix everything together until well combined.
- Assembling the Pizza Rustica:
Preheat and Prepare: Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan or pie dish.
Roll Out the Dough: On a lightly floured surface, roll out two-thirds of the chilled dough into a circle large enough to line the bottom and sides of the prepared pan. Carefully transfer the dough to the pan, pressing it gently into the bottom and up the sides.
Add the Filling: Spoon the prepared filling into the lined pan, spreading it out evenly.
Top with the Remaining Dough: Roll out the remaining dough into a circle slightly larger than the diameter of the pan. Place it over the filling. Trim any excess dough hanging over the edges and crimp the edges to seal the pie.
Bake the Pizza Rustica: Brush the top of the pie with a little olive oil or milk for a golden finish. Use a sharp knife to cut a few small slits in the top crust to allow steam to escape. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is heated through.
Cool and Serve: Remove the pizza rustica from the oven and let it cool in the pan for about 15-20 minutes before slicing and serving. It can be served warm or at room temperature.
- Experiment with different herbs like thyme or rosemary to add depth to the flavor profile.
- For a richer taste, sauté the onions until caramelized before adding to the filling.
- Let the assembled pizza rustica rest for about 10-15 minutes before slicing to allow the flavors to meld together.
Have Fun Baking!