Gluten-free Tuscan Style Torte

IMG_2277I found a recipe for this lovely little dish online but of course it wasn’t gluten-free so I made it so!  I wasn’t overly fond of the recipe for the dough as they had it listed, even using gluten-free flour, so what is listed below is a modification on what I used to prepare this.  Hopefully it will be easier for you than it was for me!


For crust –

2 3/4 cup almond meal flour – gluten-free

3/4 cup gluten-free cornmeal

3/4 cup butter – softened

1 egg

tbs water – as needed

For filling –

1 12 oz container ricotta cheese (larger is fine if you can’t find a 12 oz – or smaller is okay. just add more of another style cheese to compensate)

1 cup shredded Parmesan cheese

5 oz pkg crumbled feta

1 cup shredded mozzarella

1 pkg chopped pancetta

1 egg

1 green bell pepper – chopped

1 shallot – chopped

3 tbs chopped fresh basil

1 small pkg frozen chopped spinach – thawed


For the crust, in a large bowl, combine all crust ingredients. Mix until well combined and smooth. If the dough seems too crumbly, add a tbs or two of water.  Wrap in plastic wrap and chill.  I chilled mine overnight.

For the filling, combine the ricotta, Parmesan and feta cheeses.  Add the shallot to the cheese mixture.  In a separate bowl, combine all the veggies except the shallot, including the defrosted spinach.  Keep the cheese and veggies separate.

Heat the oven to 375.  Cover a 9 inch pie pan with parchment paper.  Press your crust dough into the bottom of the pan and up the sides.  Make sure you have a thin layer, retaining enough dough to top the Torte.  Add a layer of mozzarella cheese.  Then add a layer using half the ricotta mixture.  On top of that layer, put all the chopped veggies.  Then cover the veggies with another layer of ricotta and top with mozzarella cheese.

If you’d like, you can roll out your dough for the top of the Torte, but I just flattened it in pieces with my palms and patted it together, though that was mainly because it didn’t set. Just be sure, no matter which way, that the sides and the top touch to make a complete crust.

Bake for 45 to 50 minutes.  The crust should be set and firm when it’s ready to go.

Let it cool for about 15 minutes before serving then top with a little mozzarella cheese.  This makes a great side dish for pasta or chicken, and it tastes great!



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