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Autumn Torte Rustica Recipe

Autumn Torte Rustica Recipe photo by Taste of Home

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The wonderful flavor and lovely look of this cheese and vegetable pie is worth the bit of extra effort it takes to prepare it. The butternut squash adds a subtle sweetness that's irresistible. Slices make a great appetizer, or serve it with soup or salad as a light meal. —Taste of Home Test Kitchen

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Autumn Torte Rustica Recipe

Prep: 30 min. Bake: 40 min. + cooling

Yield: 12 Servings

30 40 70

Ingredients

1 small butternut squash (1-1/2 pounds), peeled, seeded and cut into 1/4-inch slices
3 eggs
3 cups ricotta cheese
1 cup grated Romano cheese
1 teaspoon rubbed sage
1 teaspoon water
1 small onion, chopped
2 tablespoons olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced
1/4 teaspoon ground nutmeg
1 package (17.3 ounces) frozen puff pastry, thawed

Directions

Preheat oven to 400°. 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-in. square. Press onto bottom and up sides of a greased 9-in. 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-in. square; place over filling. Trim edges; fold the bottom pastry over the top and press edges to seal. Reroll pastry trimmings. Cut out with a small leaf cookie cutter; place on torte. Brush pastry with egg mixture.
Place pan on baking sheet. Bake at 400° 40-45 minutes or until golden brown. Remove to wire rack to cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers. Yield: 12 servings.

Originally published as Autumn Torte Rustica in Halloween Party Favorites 2009 , p41

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Reviews for Autumn Torte Rustica

Autumn Torte Rustica

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Reviewed on Jan. 17, 2013 by lulu27

I was psyched to try this recipe and it lived up to my expectations! I just automatically season with salt as I cook anything. The friend I shared this meal with also gave it rave reviews. I look forward to producing this again, with just a bit more squash.

Reviewed on Dec. 17, 2012 by mewsiclechairz@gmail.com

This is delicious! Great at room temperature and I would definitely make this the day before to let all the flavors meld together. Made this for Christmas last year as an appatizer and everyone loved it!

Reviewed on Nov. 08, 2012 by Arianamarie

P.S. I used organic filo dough because it's what I had on hand which worked great - more flaky and held up well.

Reviewed on Nov. 08, 2012 by Arianamarie

This torte turned out beautiful and delicious. If you prep the ingredients and follow step by step, it's actually quite easy to make, too. Wonderful and yummy!

Reviewed on Oct. 17, 2012 by JLSmithson

Definitely needs more seasoning. I used salt and garlic pepper when I roasted the squash, but the spinach and cheese mixture could use seasoning too. I would also try mashing the squash a bit before assembly. But, it was tasty and beautiful. It held together well and was easy to serve. I think I will make it again at Thanksgiving.

Reviewed on Oct. 15, 2012 by KaryR

This is a beautiful torte and easy to make but to make it truly delicious the herbs and some spice like curry and salt and pepper should be included in this recipe. Book Club liked it but with the above suggestions.

Reviewed on Oct. 13, 2012 by Lorilove77

This is absolutely delicious. The only thing I did differently was steam the squash and I used (2) 10 oz pkgs of fresh spinach and wilted it with the sautéed onions. This recipe is also very easy.

Reviewed on Oct. 09, 2012 by Carol48105

With only my husband and myself I didn't want to make the whole recipe and I didn't want to wait for a large dinner party to give this a try. So, I made a half recipe with only one layer and I put it in a pie crust because I didn't want to take the time to make a puff pastry or go to the store to but one. We thought it was fabulous and will definitely make it for a dinner party or even the church Harvest Dinner this fall. It will make a beautiful presentation and I'm sure it will be devoured.

Reviewed on Oct. 05, 2012 by hotpepperlover

My husband and I felt it truly lacked in flavor, but attractive in appearance. Unfortunately I will not make this again.

Reviewed on Sep. 30, 2012 by lilscakes

Made this for tonight's supper. Turned out exactly as pictured which rarely happens. Taste was fantastic! Both hubby & I agree this is a keeper recipe. Only thing I may do differently next time is increase the garlic by a "few" cloves, but that's just because we are garlic fanatics. Thanks for the great recipe!

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