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5. Pizza Rustica

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This was an amazing recipe. The crust and the filling make this a perfect combination of sweetness and saltiness. The filling went very well with the crust. We ended up only putting on two layers on top  of the filling and then we were left with some  more dough, so we made heart shapes and put the on the outside crust. I think it is one of the best things I have ever eaten. It was a very good meal.-AJ

Since AJ loves portobello mushrooms we grilled some then put on spinach, tomatoes, and feta cheese as a salad. Yum. Lots of firsts in this recipe for us. We bought a crinkly pastry wheel just for this. Deborah (mom)

I really liked this recipe. :) I didn’t know what to think when the book said that the savory filling went well with the sweet crust, but they were right. Which just goes to show how much I know. It was very fun to make. It was kind of like a quiche, but I think this is WAY better, haha. I still like quiche, though. They are very similar in texture and taste. Overall, I think it went very well. -Barney

See Tuesdays with Dorie for links to bakers all over the world who made this.

Emily of Capital Region Dining and Raelynn of The Place They Call Home have the recipe posted and were this week’s hosts.

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About doverfolks

Deborah, Barney, and AJ. Mom & two teenage daughters who will be baking from "Baking with Julia" by Dorie Greenspan. Joining us in March, we now have daddy David on the baking team.

2 responses »

  1. Nice summary, all!
    Sounds like this was a hit all around.

    Reply

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