Recipe: Tuscan Brunch Torta
Breakfast and BrunchTUSCAN BRUNCH TORTA
3 cups all-purpose flour
3/4 teaspoon salt
1 cup unsalted butter
6 to 8 tablespoons ice water
1 egg, separated
4 eggs
1 (15 ounce) container ricotta or light ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon red pepper flakes
1/8 teaspoon ground nutmeg
8 ounces sliced prosciutto or smoked ham
1/2 cup prepared pesto
1 (7 ounce) jar roasted red peppers, rinsed, drained and patted dry
4 ounces sliced provolone cheese
1 tablespoon milk
Combine flour and salt in medium bowl. Cut in butter with pastry blender or 2 knives until mixture forms pea-sized pieces.
Add water, 1 tablespoon at a time, until dough forms a soft ball. Shape 2/3 of dough into disk; shape 1/3 of dough into another disk. Wrap each in plastic wrap; refrigerate 30 minutes or until firm enough to roll out.
Preheat oven to 375 degrees F.
Turn out large disk of dough onto lightly floured surface. Roll dough into 13-inch round. Transfer to 10-inch deep dish pie plate; trim to 1/4 inch beyond rim. Reserve scraps.
Pierce dough with fork about 40 times. Brush lightly with beaten egg white. Bake 10 minutes; cool on wire rack.
Beat 4 eggs lightly in large bowl. Add ricotta cheese, spinach, Parmesan cheese, red pepper flakes and nutmeg; mix well. Layer half of prosciutto over cooled crust; spread spinach mixture over prosciutto. Layer remaining prosciutto, pesto, roasted red peppers and provolone cheese over top.
Makes 12 servings
Source: Easy Home Cooking Magazine
3 cups all-purpose flour
3/4 teaspoon salt
1 cup unsalted butter
6 to 8 tablespoons ice water
1 egg, separated
4 eggs
1 (15 ounce) container ricotta or light ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon red pepper flakes
1/8 teaspoon ground nutmeg
8 ounces sliced prosciutto or smoked ham
1/2 cup prepared pesto
1 (7 ounce) jar roasted red peppers, rinsed, drained and patted dry
4 ounces sliced provolone cheese
1 tablespoon milk
Combine flour and salt in medium bowl. Cut in butter with pastry blender or 2 knives until mixture forms pea-sized pieces.
Add water, 1 tablespoon at a time, until dough forms a soft ball. Shape 2/3 of dough into disk; shape 1/3 of dough into another disk. Wrap each in plastic wrap; refrigerate 30 minutes or until firm enough to roll out.
Preheat oven to 375 degrees F.
Turn out large disk of dough onto lightly floured surface. Roll dough into 13-inch round. Transfer to 10-inch deep dish pie plate; trim to 1/4 inch beyond rim. Reserve scraps.
Pierce dough with fork about 40 times. Brush lightly with beaten egg white. Bake 10 minutes; cool on wire rack.
Beat 4 eggs lightly in large bowl. Add ricotta cheese, spinach, Parmesan cheese, red pepper flakes and nutmeg; mix well. Layer half of prosciutto over cooled crust; spread spinach mixture over prosciutto. Layer remaining prosciutto, pesto, roasted red peppers and provolone cheese over top.
Makes 12 servings
Source: Easy Home Cooking Magazine
MsgID: 3145178
Shared by: Jackie/MA
In reply to: Recipe: Recipes to Celebrate National Breakfast ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Jackie/MA
In reply to: Recipe: Recipes to Celebrate National Breakfast ...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes to Celebrate National Breakfast Month! |
Betsy at Recipelink.com | |
2 | Recipe: Collection - Breakfast and Brunch Recipes |
Betsy at Recipelink.com | |
3 | Recipe: Sausage, Egg, and English Muffin Breakfast Bake |
Jackie/MA | |
4 | Recipe: Tuscan Brunch Torta |
Jackie/MA | |
5 | Recipe(tried): Eggs and Bacon Chile Rellenos, and Chile Relleno Lujo Sauce (Mexican) |
Jackie/MA | |
6 | Recipe: Corned Beef Hash |
Jackie/MA | |
7 | Recipe: Baked Herbed Cheese Eggs |
Jackie/MA | |
8 | Recipe(tried): Herbed-Baked Eggs (serves 2) |
Jackie/MA |
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