I promise I prepared and baked this on Tuesday, I’m just a hair late getting the photos prepped and the blog post written…
I was sort of excited when I read that Pizza Rustica would be featured for April. Then I realized I was confusing this recipe with Torte Rustica. I was a bit skeptical of the combination of sweet in the crust and savory with the filling. I’m generally not big on the combination of salty and sweet, chocolate covered pretzels for instance, or the ubiquitous salted caramel the kidz are crazy about these days.
Having now made Pizza Rustica, that skepticism felt deserved. I think I would like this crust with a semi-sweet filling, maybe even a quiche with one or more sweet vegetables such as caramelized onions or asparagus. With the ricotta filling, I just wanted less of the sweet, or perhaps needed the filling to be that much saltier.
In any case, the dough came together pretty easily, and this was my first chance to use a new toy: a fluted pastry/pasta cutting wheel. Next time I’ll actually bother to lay the lattice on straight and even!