Autumn Torte Rustica Recipe

Name: Autumn Torte Rustica
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0F Place squash slices on baking sheet coated with cooking spray. Lightly spritz with cooking spray. Bake 15 minutes or until tender.
2
Meanwhile, in a bowl, combine two eggs, cheeses and sage. In a small bowl, whisk water and remaining egg; set aside.
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.
4
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.
5
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.
6
Place pan on baking sheet. Bake at 400u00b0F 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.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: butternut squash, peeled, seeded and cut into 1/4-inch slices, 3 eggs, 3 cups ricotta cheese, 1 cup grate romano cheese, and more.

Yes, Autumn Torte Rustica falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Autumn Torte Rustica

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