Italian Brunch Torte is a savory, layered pastry that’s perfect for a special breakfast, brunch, or holiday gathering. This impressive dish features layers of flaky pastry filled with a delicious combination of eggs, Italian meats, cheeses, and vegetables. Each bite offers a medley of flavors and textures, making it a satisfying centerpiece for any meal. The torte can be prepared in advance, making it a convenient and elegant option for entertaining.
Ingredients:
- 2 sheets puff pastry, thawed
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked Italian sausage, crumbled
- 1/2 cup sliced pepperoni
- 1/2 cup roasted red peppers, drained and chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped (optional)
- 1 tablespoon olive oil (for brushing)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan or deep-dish pie plate.
- Prepare the Pastry:
- On a lightly floured surface, roll out one sheet of puff pastry to fit the bottom and sides of the springform pan, allowing the edges to hang over the sides. Gently press the pastry into the pan.
- Make the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano (or Italian seasoning). Stir in the ricotta, mozzarella, and Parmesan cheeses until well combined.
- Layer the Filling:
- Spread half of the egg mixture evenly over the puff pastry in the pan. Top with the cooked sausage, sliced pepperoni, roasted red peppers, sun-dried tomatoes, and fresh basil (if using).
- Pour the remaining egg mixture over the top, spreading it evenly to cover the fillings.
- Cover with Pastry:
- Roll out the second sheet of puff pastry and place it over the filling. Trim any excess pastry and fold the edges over to seal the torte. Use a fork to crimp the edges, and cut a few small slits in the top to allow steam to escape.
- Brush and Bake:
- Brush the top of the torte with olive oil to help it brown and become crispy. Place the torte in the preheated oven and bake for 40-45 minutes, or until the pastry is golden brown and the filling is set.
- Cool and Serve:
- Allow the torte to cool for 10-15 minutes before removing it from the springform pan. Slice and serve warm or at room temperature.
Enjoy this Italian Brunch Torte as a beautiful and flavorful centerpiece for your next brunch or special occasion!
