Mary's Torta Rustica with Pimentos, Fontina, Tortellini, and Sun Dried Tomatoes – Mary's Delishes LL

Name: Mary's Torta Rustica with Pimentos, Fontina, Tortellini, and Sun Dried Tomatoes – Mary's Delishes LL
Ingredients: 4 cups all-purpose flour; 1 teaspoon salt; 8 ounces (1 cup) unsalted butter, cubed and set at room temperature for 15 minutes; 2 large eggs plus 2 egg yolks, beaten; ⅓ cup whole milk; 48 ounces frozen chopped spinach; 2 tablespoons extra-virgin olive oil; 1 medium onion, diced; 1 cup finely grated parmesan cheese; 1 cup fresh herbed breadcrumbs; 4 large eggs; Salt; pepper; 1 (15-ounce) can pimentos, drained and patted dry; ½ pound frozen tortellini, thawed; ½ pounds sliced fontina cheese; 1 cup sun-dried tomatoes, softened in warm water, drained and patted dry or 1 cup oil-packed sun-dried tomatoes, drained (a little oil is fine); 1 cup chopped ham, Italian sausage, or prosciutto; 8 ounces artichoke heart quarters, drained and patted dry; 1 large egg; 2 tablespoons heavy cream

marydisomma.com

This Torta Rustica is my signature savory dish. I love making this for special occasions—and people enjoy it so much that I usually make 2 or 3 at a time.

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Ingredients

4 cups all-purpose flour
1 teaspoon salt
8 ounces (1 cup) unsalted butter, cubed and set at room temperature for 15 minutes
2 large eggs plus 2 egg yolks, beaten
⅓ cup whole milk
48 ounces frozen chopped spinach
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1 cup finely grated parmesan cheese
1 cup fresh herbed breadcrumbs
4 large eggs
Salt
pepper
1 (15-ounce) can pimentos, drained and patted dry
½ pound frozen tortellini, thawed
½ pounds sliced fontina cheese
1 cup sun-dried tomatoes, softened in warm water, drained and patted dry or 1 cup oil-packed sun-dried tomatoes, drained (a little oil is fine)
1 cup chopped ham, Italian sausage, or prosciutto
8 ounces artichoke heart quarters, drained and patted dry
1 large egg
2 tablespoons heavy cream