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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 Jul. 27, 2012 by RenaLee

5 stars just the way it is. I made this and took it to a ladies brunch. It was easier to make than I thought it would be. It tasted fabulous, looked terrific, and I got lots of compliments. The only thing I would change is a little more of the squash. I thought it was a little skimpy.

Reviewed on Feb. 19, 2012 by bascabaker

excellent! Few changes: use minced dry onions instead of fresh to absorb excess moisture. Combine the spinach and cheese mixtures for a more stable filling-still colorful. Half the recipe fills a 9" pie plate nicely. Add 1 teas. salt to the cheese. This is a wonderful recipe.

Reviewed on Jan. 09, 2012 by Jazzzz

Great flavors and presentation.

I was disappointed that mine seemed to have liquid seeping at the bottom as it cooled. I did squeeze the spinach until it was almost dry. But, I didn't re-squeeze it after adding it to the onions and nutmeg...so, that might be the answer. However, it still tasted great. The subtle flavors of the butternut, nutmeg, sage and spinach with cheese really complimented each other.

But...be prepared to give it more time than indicated in the recipe...I was making it for a dinner with friends and had to call them and ask them to arrive 30min later. I used the time table on the recipe to determine when I should start making it for a dinner....it was off by about a 1/2 hour.

I read one of the reviews where the reviewer said she made certain things ahead of time...I think that's a good idea.

I think a better calculation of time would be: 45 minutes Prep. 50 minutes cooking and 45 min. cooling, before releasing the sides of the spring form pan.

Very good; but plan your timing accordingly.

Reviewed on Nov. 11, 2011 by countrygramma1011

So pretty!! yummy good!! We love this, relly to simple to prepare to look this good!!

Reviewed on Oct. 01, 2011 by mewsgirl

I just found this recipe, and will be making it again this weekend and at our Thanksgiving meal. I find the recipe calls for too much cheese and spinach as printed in the magazine, but after adjusting those, it is perfect!

Reviewed on Jul. 09, 2011 by cwbuff

I made this for my son's fiance's bridal shower. It looked spectacular and everyone like it. However, I did have one minor problem - the spinach wouldn't hold well in its layer and would fall out when the torte was cut. This layer needs something to bind it better - egg white maybe? Also, I followed what the previous reviewer did and baked it the day before and served it at room temp. I think it would taste better warm. Definitely use a 9" springform pan, as I could barely get the puff pastry to fit and I don't think it will stretch to fit a 10".

Reviewed on Oct. 15, 2010 by jbg_ski

Forgot to rate in my previous review.

Reviewed on Oct. 15, 2010 by jbg_ski

I made this torte for Boss's Day. The picture looked amazing and I was looking for something different, but vegetarian to bring to the party. This dish was a hit! Due to time constraints, I made the three different fillings 2 days ahead of time, and assembled and baked the following day. The day of the party, I covered the dish in foil, and rewarmed it in the oven prior to the party. When you cut into it you see all the pretty layers and colors just like in the picture. All the flavors worked so well together, the sweet squash, the rich cheese, and the earthy spinach. This looks like something only a professional could make, but it is really easy to do, so do not be intimidated. I followed the recipe to the "T", but will no doubt try other combinations in the future! You will not be disappointed.

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