Torta Rustica

September 19, 2009
0 Ratings
  • Serves 6
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

What You'll Need
  • 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 cups 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.

See what other Food52ers are saying.

  • dymnyno
  • TheWimpyVegetarian
  • boulangere
  • lapadia
  • MyCommunalTable

13 Reviews

dymnyno November 18, 2011
This looks so seriously delicious! I wish I could dig into it right now!
Lizthechef November 18, 2011
I think I will make it over Thanksgiving weekend, after we are sick of turkey ;)
TheWimpyVegetarian November 18, 2011
I totally understand that!! Turkey gets me excited for about 1 meal, to be honest. I enjoy all the veggies so much more.
TheWimpyVegetarian November 18, 2011
This looks so perfect for a holiday breakfast, or really any breakfast at all!!
Lizthechef November 18, 2011
Thanks, Susan, it is my go-to brunch dish - travels well too.
boulangere November 17, 2011
I love it, Liz!
Lizthechef November 17, 2011
Thanks - a bunch...
lapadia December 6, 2010
Great recipe!
MyCommunalTable December 3, 2010
What a great recipe. I love how you have this all made before your guests arrive. Fabulous.
Lizthechef December 4, 2010
Yes, I like to spend time with guests, not be stuck in the kitchen and miss all the fun!
Sagegreen December 3, 2010
Yum, this could be for a lunch or dinner, too!
Lizthechef December 3, 2010
Sure - this was the first recipe I filed on the site, by the way...Seems a long time ago!
Lizthechef September 19, 2009
The flavor of this dish improves considerable from the half hour's "rest" before serving. Perfect timing for a pre-brunch drink.