Autumn Torte Rustica

Name: Autumn Torte Rustica
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 680 grams small butternut squash , peeled, seeded and cut into 1/4-inch slices; 3 eggs; 2 garlic cloves, minced; 0 teaspoons ground nutmeg; 2 Tbsps olive oil; 1 small onion, chopped; 490 grams package frozen puff pastry, thawed; 710 milliliters ricotta cheese; 237 milliliters grated Romano cheese; 1 teaspoon rubbed sage; 567 grams packages each) frozen chopped spinach, thawed and squeezed dry; 1 teaspoon water

The recipe Autumn Torte Rustica can be made in around 1 hour and 10 minutes. This recipe serves 12. One portion of this dish contains approximately 16g of protein, 30g of fat, and a total of 443 calories. If you have rubbed sage, onion, garlic cloves, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 400°.

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Oven

Place squash slices on baking sheet coated with cooking spray. Lightly spritz with cooking spray.

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Cooking Spray

Squash

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Baking Sheet

Bake 15 minutes or until tender.

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Oven

Meanwhile, in a bowl, combine two eggs, cheeses and sage. In a small bowl, whisk water and remaining egg; set aside.

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Water

Egg

Sage

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Whisk

Bowl

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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Spinach

Garlic

Nutmeg

Onion

Cooking Oil

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Frying Pan

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.

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Roll

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Springform Pan

Brush with reserved egg mixture.

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Egg

Layer with half of the squash, cheese mixture and spinach. Repeat layers.

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Spinach

Cheese

Squash

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.

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Roll

Cut out with a small leaf cookie cutter; place on torte.

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Cookie Cutter

Brush pastry with egg mixture.

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Egg

Place pan on baking sheet.

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Baking Sheet

Frying Pan

Bake at 400° 40-45 minutes or until golden brown.

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Oven

Remove to wire rack to cool for 45 minutes.

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Wire Rack

Serve warm or at room temperature. Refrigerate leftovers.

Equipment

Ingredients

Servings:

680grams

small butternut squash , peeled, seeded and cut into 1/4-inch slices 3

eggs 2

garlic cloves, minced 0teaspoons

ground nutmeg 2Tbsps

olive oil 1small

onion, chopped 490grams

package frozen puff pastry, thawed 710milliliters

ricotta cheese 237milliliters

grated Romano cheese 1teaspoon

rubbed sage 567grams

packages each) frozen chopped spinach, thawed and squeezed dry 1teaspoon

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Torte. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.