Autumn Torte Rustica
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
YIELD: 12 servings.
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
Ingredients
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1 small butternut squash (1-1/2 pounds), peeled, seeded and cut into 1/4-inch slices
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Cooking spray
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3 large eggs
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3 cups ricotta cheese
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1 cup grated Romano cheese
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1 teaspoon rubbed sage
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1 teaspoon water
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1 small onion, chopped
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2 tablespoons olive oil
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2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
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2 garlic cloves, minced
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1/4 teaspoon ground nutmeg
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1 package (17.3 ounces) frozen puff pastry, thawed
Directions
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1.
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.
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2.
Meanwhile, in a bowl, combine 2 eggs, cheeses and sage. In a small bowl, whisk water and remaining egg; set aside.
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3.
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.
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4.
Unfold 1 pastry sheet onto a lightly floured surface. Roll out into a 14-in. square. Press onto bottom and up the side of a greased 9-in. springform pan, allowing excess pastry to drape over edge. Brush with reserved egg mixture.
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5.
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 edge to seal. Brush pastry with egg mixture; cut a vent in top.
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6.
Place pan on a baking sheet. Bake at 400° on the lowest oven rack 40-45 minutes or until golden brown. Remove to wire rack to cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts
1 piece: 403 calories, 24g fat (9g saturated fat), 88mg cholesterol, 434mg sodium, 34g carbohydrate (5g sugars, 6g fiber), 18g protein.
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