Autumn Torte Rustica
- Ready In:
- 2hrs
- Ingredients:
- 12
- Yields:
-
12 slices
- Serves:
- 12
ingredients
- butternut squash, peeled, seeded and cut into 1/4-inch slices
- 3 eggs
- 3 cups ricotta cheese
- 1 cup grate romano cheese
- 1 teaspoon rubbed sage
- 1 teaspoon water
- 1 small onion, chopped
- 2 tablespoons olive oil
- 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
- 2 garlic cloves, minced
- 1⁄4 teaspoon ground nutmeg
- 1 (17 1/3 ounce) package frozen puff pastry, thawed
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.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.