Torta Rustica

By • September 19, 2009 • 17 Comments


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Author Notes: I adapted this from a wonderful recipe in last December's Bon Appetit. I was able to subsitute reduced fat milk for cream and whole milk without compromising the rich flavor of the dish. Whole-grain bread adds more fiber. The chicken sausage is less fatty than traditional sweet Italian sauage. I added thyme just because I love it and grow a few varieties in my garden.

This was my first entry in a food52 contest, over two years ago...
Lizthechef

Serves 6

  • 16 1/4 inch whole-grain baguette, sliced
  • 1 tablespoon unsalted butter
  • 12 ounces baby organic spinach, washed
  • 1 pound chicken Italian sausage, casings removed
  • 1/2 jar of yellow, red or orange roasted peppers, drained and medium-diced
  • 1 teaspoon fresh thyme leaves
  • 1 1/2 cup grated Fontina cheese
  • 6 eggs
  • 2 cups 2% milk
  • kosher salt, to taste
  • ground white pepper, to taste
  1. Preheat oven to 350 degrees
  2. Butter baking dish and place 8 baguette slices into bottom of dish; place 2 slices along each side.
  3. Melt butter in large skillet and cook spinach just until barely wilted. Strain spinach; when cooled, squeeze excess liquid. Transfer to medium bowl.
  4. Using the same skillet, cook sausage over medium heat until no longer pink. Drain on paper towels, then add to spinach. Add one cup of grated cheese, the diced peppers and thyme. Spread on top of baguette slices.
  5. Whisk eggs in medium bowl. Add 4 remianing indregients. Pour over spinach mixture. Sprinkle remaining cheese on top.
  6. Bake torta 45-50 minutes, until puffed and golden. Remove from oven and allow to rest 30 minutes before serving.

Tags: Easy, Healthy, Spanish, Tapas

Comments (17) Questions (0)

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over 2 years ago dymnyno

This looks so seriously delicious! I wish I could dig into it right now!

Newliztoqueicon-2

over 2 years ago Lizthechef

I think I will make it over Thanksgiving weekend, after we are sick of turkey ;)

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over 2 years ago TheWimpyVegetarian

I totally understand that!! Turkey gets me excited for about 1 meal, to be honest. I enjoy all the veggies so much more.

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over 2 years ago TheWimpyVegetarian

This looks so perfect for a holiday breakfast, or really any breakfast at all!!

Newliztoqueicon-2

over 2 years ago Lizthechef

Thanks, Susan, it is my go-to brunch dish - travels well too.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love it, Liz!

Newliztoqueicon-2

over 2 years ago Lizthechef

Thanks - a bunch...

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Every element is great, love this!

Newliztoqueicon-2

over 2 years ago Lizthechef

Thanks, it was my very first recipe on the site, over 2 years ago - I was terrified to post !

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over 2 years ago TheWimpyVegetarian

I didn't realize this was your first one!! What a great way to start your relationship with all of us!

Newliztoqueicon-2

over 2 years ago Lizthechef

It only took me another 6 months to starting taking food photos ;)

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over 3 years ago lapadia

Great recipe!

Hib_kitchen

over 3 years ago MyCommunalTable

What a great recipe. I love how you have this all made before your guests arrive. Fabulous.

Newliztoqueicon-2

over 3 years ago Lizthechef

Yes, I like to spend time with guests, not be stuck in the kitchen and miss all the fun!

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over 3 years ago Sagegreen

Yum, this could be for a lunch or dinner, too!

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over 3 years ago Lizthechef

Sure - this was the first recipe I filed on the site, by the way...Seems a long time ago!

Newliztoqueicon-2

over 4 years ago Lizthechef

The flavor of this dish improves considerable from the half hour's "rest" before serving. Perfect timing for a pre-brunch drink.