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Recipes
December 2008

Sausage, Roasted Red Pepper, and Spinach Torta Rustica

4.5

(25)

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Recipe information

  • Yield

    6 to 8 Servings

Ingredients

16

1/4-inch-thick baguette slices, cut on slight diagonal

1

tablespoon butter

12

ounces 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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

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