Sausage, Roasted Red Pepper, and Spinach Torta Rustica
A savory Italian-style layered dish featuring crusty baguette slices filled with Italian sausage, wilted spinach, roasted red peppers, and melty Fontina cheese in a rich egg custard base.
Ingredients
- •16 slices baguette slices
- •1 tablespoon butter
- •12 ounces fresh baby spinach leaves
- •1 pound sweet Italian sausage
- •1½ cups grated Fontina cheese
- •¾ cup roasted red peppers
- •6 large eggs
- •1 cup heavy whipping cream
- •1 cup whole milk
- •1 teaspoon coarse kosher salt
- •¼ teaspoon ground black pepper
Cooking Instructions
- 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. 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.
10 min
- 2.
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.
10 min
- 3.
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.
70 min
