Sausage, Roasted Red Pepper, and Spinach Torta Rustica
Sausage, Roasted Red Pepper and Spinach Torta Rustica
16 1/4-inch-thick baguette slices, cut on slight diagonal
1 tablespoon butter
12 oz fresh baby spinach leaves
1 pound sweet Italian sausage, casing removed
1 1/2 cups grated Fontina cheese, divided
3/4 cup diced drained roasted red peppers (from 12-ounce jar)
6 large eggs
1 cup heavy whipping cream
1 cup whole milk
1 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper
Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.
Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish.
Whisk eggs in medium bowl to blend. Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over.
Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.
1. I used cheese I had on hand: a cheddar/mozzarella mixture and some goat cheese. The goat cheese really shined in this!
2. I used spinach-fontina turkey sausage, which blended seamlessly!
from Bon Appetit December 2008