Autumn Torte Rustica

Recipe by ElizabethKnicely
READY IN: 2hrs
SERVES: 12
YIELD: 12 slices
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 400°F Place squash slices on baking sheet coated with cooking spray. Lightly spritz with cooking spray. Bake 15 minutes or until tender.
  • Meanwhile, in a bowl, combine two eggs, cheeses and sage. In a small bowl, whisk water and remaining egg; set aside.
  • In a large skillet, saute onion in oil until tender. Stir in the spinach, garlic and nutmeg. Cook and stir for 2 minutes; set aside.
  • Unfold one pastry sheet onto a lightly floured surface. Roll out into a 14-inch square. Press onto bottom and up sides of a greased 9-inch springform pan, allowing excess pastry to drape over edges. Brush with reserved egg mixture.
  • Layer with half of the squash, cheese mixture and spinach. Repeat layers. Roll out the remaining pastry into a 10-inch square; place over filling. Trim edges; fold the bottom pastry over the top and press edges to seal. Reroll pastry trimming. Cut out with a small leaf cookie cutter; place on torte. Brush pastry with egg mixture.
  • Place pan on baking sheet. Bake at 400°F for 40-45 minutes or until golden brown. Remove to wire rake to cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers. Yield: 12 servings.