Stuffed Breakfast Torte Recipes

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

Steps:

• Preheat oven to 350 degrees F. Spray an 8 1/2" spring form pan generously with non stick cooking spray. Roll out one sheet of the puff pastry to a 1/4" thick and cut out a 9" circle. Place this circle in the bottom of the spring form pan with the extra 1/2" going up the sides. Roll out the second piece of puff pastry to 1/4" thick and cut an 8" circle out. Set aside, this will be the "lid" of your torte. Roll out the remaining 2 sheets of puff pastry to a 1/4" thickness and cut rectangles out to wrap around the inside of the spring form pan leaving a 1" overhang at the top. Use water where puff pastry seams meet. Press the puff pastry against the pan for a smooth fit. Cover everything with plastic wrap and place in the refrigerator for 1 hour.
• For Eggs: In a medium skillet, melt butter over low heat. In a medium mixing bowl, whisk the eggs, herbs, nutmeg, salt and pepper. Pour the egg mixture into the skillet and gently stir the eggs around in the pan constantly. The eggs should be loosely scrambled since they will cook again in the torte. Slide the eggs onto a plate and cover with plastic wrap. Cool eggs completely before using.
• To Assemble the Torte: (Have egg wash on hand) Remove the pastry lined pan from the refrigerator. Layer the ingredients in this order, making sure to spread each layer to the edge of the spring form pan: 1. Half the eggs 2. Half the spinach 3. Half the cheese 4. Half the sausage 5. All the peppers 6. Remaining Sausage 7. Remaining Cheese 8. Remaining Spinach 9. Remaining Eggs
• Fold the puff pastry overhang onto the ingredients. Brush with egg wash and then place the 8" circle or "lid" on top, gently pushing it down to seal the pastry along the sides. Cut a vent in the center using a sharp small knife and cut other decorative lines in the top to create a design. Make sure to only cut halfway through the pastry. Brush torte with egg wash and place in the refrigerator for 1 hour.
• Place the torte on a baking tray. Brush again with the remaining egg wash. Bake for 1 hour and 15 minutes, or until the top is golden and puffed up. Remove from the oven and allow to rest until room temperature. Do not eat the torte hot or it will fall apart.
• Remove from pan, slice and serve with a dipping mustard and a side salad.

Steps:

• Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
• Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
• Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
• When ready to bake, heat oven to 375 degrees.
• Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
• In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
• In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
• On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
• Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.