Posted by: Patty | April 6, 2012

Tuesday with Dorie: Pizza Rustica

I’m a few days late posting this week’s Baking with Julia selection: Nick Malgieri’s Pizza Rustica. The pizza is actually a savory Italian quiche. The filling is a combination of ricotta cheese, eggs and prosciutto baked in a sweet tart crust. Nick is the author of many baking cookbooks and he is a well known instructor. But this recipe was not my favorite. Its a pretty tart but I just didn’t like the combination of sweet and savory.

I much prefer my Spinach Tart from Gourmet 1981. Using cottage cheese seems to make it a little bit healthy.
Spinach Tart

INGREDIENTS:

- 1 prebaked 9″ flan pie crust
– 1/3 cup minced onion
– 2 Tablespoons unsalted butter
– 1/2 cup cooked, well squeezed, chopped spinach
– 1/4 cup milk
– grated nutmeg
– salt and pepper
– 4 eggs beaten
– 1 1/2 cups cottage cheese
– 1/2 cup parmesan cheese, freshly grated
– 3 roma tomatoes, cut in half, lengthwise

METHOD:

Cook onion in butter until softened.
Add spinach and cook 2 minutes, stirring.
Remove skillet from heat, stir in milk and nutmeg, salt and pepper to taste. Cool.
Blend eggs in food processor, add and blend cottage cheese and parmesan.
Pulse in the spinach. Do not over-mix.
Pour into pie crust. Arrange tomato slices in decorative pattern.
Bake at 350* for 35 -40 minutes.
Cool 10 minutes before serving.

NOTES:

I have been making this for years, since it was published.
I use 1/2 package frozen, chopped spinach.SOURCE: Gourmet Entertains 9/81

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Responses

  1. Your pizza rustica looks great. The crust is really nice – perfectly made! Wow!

    I’ve added some spinach, carrots and onions to mine as I wanted to make it a bit more healthier.

  2. The spinach tart sounds good. We really enjoyed the Pizza Rustica – so much so that my Dad came into the kitchen looking for non-existent seconds!

  3. Thanks for posting this recipe! I have never eaten fresh tomatoes in a pie – I must try! The other ingredients are similar to a spanakopita and this means it will be a hit in our family.

  4. Better late than never! And I always find that even if I don’t like something, there is always something learned in the process. Some of those old gourmet recipes are great. Thanks for sharing!

  5. Your tart sounds very tasty.
    Sorry this wasn’t a hit for you – it sounds like the verdict was divided among the group on this one…

  6. Thanks for the recipe from Gourmet! Some of the recipes from the old Gourmet magazines are my all-time favorites. I did not like the Pizza Rustica at first, but after I let it sit for a day in the refrigerator, it was better–reheated to just room temp. I would definitely use less sugar in the crust next time and leave out the prosciutto and add some other items to the filling, perhaps mushrooms and sun-dried tomatoes.


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