| This recipe is liked by 1 person(s). |
Autumn Torte Rustica
Nb persons: 12
Yield:
Preparation time: 45 minutes
Total time: 2 hrs
Source: Melissa McElderry
| 1 small | butternut squash, 2lb, peeled, seeded & cut into 1/4-inch slices |
| 3 | eggs |
| 3 c. | ricotta cheese |
| 1 c. | grated Romano cheese |
| 1 tsp. | thyme |
| 1 tsp. | water |
| 1 small | onion, chopped |
| 2 Tbsp. | olive oil |
| 2 16-oz pkgs | frozen chopped spinach, thawed & squeezed dry |
| 2 cloves | garlic, minced |
| 1/2 tsp. | ground nutmeg |
| 1/4 c. | toasted pinenuts, (optional) |
| 1 pkg | frozen puff pastry |
| salt to taste, (cheese & spinach mixtures) |
1. Place squash slices on a baking sheet coated with cooking spray. Lightly spritz w/ cooking spray or drizzle with olive oil. Salt & pepper lightly. Bake at 400 degrees for 15 minutes or until tender.
2. Meanwhile, in a bowl, combine 2 eggs, cheeses & thyme. Salt to taste. In another small bowl, whick the water & remaining egg; set aside.
3. In a large skillet, saute onion in oil until tender. Stir in the spinach, garlic & nutmeg. Salt to taste. Cook & stir for 2 minutes. Optionally add pinenuts. Set aside.
4. Unfold one pastry sheet onto a lightly floured surface. Roll out into a 14-inch square. Press onto the bottom & up the sides of a greased 9-in springform pan, allowing the excess pastry to drape over the edges. Brush with reserved egg mixture.
5. Layer with half of the squash, cheese mixture & spinach. Repeat layers. Roll out the remaining pastry into a 10-in square. Place over filling. Trim edges. Fold bottom pastry over top & press edges to seal. Reroll pastry trimmings. Cut out with small leaf cookie cutter & place on torte. Brush pastry with egg mixture.
6. Place pan on backing sheet. Bake 400 degrees for 40-45 minutes or until golden brown. Remove to wire rack & cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe