Italian Brunch Torte Recipe
Introduction
This Italian Brunch Torte is a savory, layered delight perfect for gatherings or weekend breakfasts. With a flaky crescent roll crust, savory meats, cheeses, and vibrant roasted peppers, it brings a tasty Italian twist to your brunch table.
Ingredients
- 2 tubes (8 ounces each) refrigerated crescent rolls, divided
- 1 teaspoon olive oil
- 1 package (6 ounces) fresh baby spinach
- 1 cup sliced fresh mushrooms
- 7 large eggs, divided use
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1/8 teaspoon pepper
- 1/2 pound thinly sliced deli ham
- 1/2 pound thinly sliced hard salami
- 1/2 pound sliced provolone cheese
- 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Instructions
- Step 1: Preheat the oven to 350°F. Grease a 9-inch springform pan and place it on a double thickness of heavy-duty foil about 18 inches square. Wrap the foil securely around the pan.
- Step 2: Unroll one tube of crescent dough and separate into triangles. Press the dough pieces onto the bottom of the prepared pan, sealing seams well to form a crust. Bake for 10 to 15 minutes until set.
- Step 3: While the crust bakes, heat olive oil in a large skillet over medium-high heat. Add spinach and mushrooms, cooking and stirring until mushrooms are tender. Drain well on paper towels, blotting excess moisture.
- Step 4: In a large bowl, whisk 6 of the eggs with Parmesan cheese, Italian seasoning, and pepper until combined.
- Step 5: Layer half of the ham, salami, and provolone cheese over the crust. Add half of the roasted red peppers and the spinach-mushroom mixture. Pour half the egg mixture evenly over the layers.
- Step 6: Repeat the layers with the remaining ham, salami, cheese, red peppers, spinach mixture, and pour over the remaining egg mixture.
- Step 7: On a work surface, unroll the second tube of crescent dough and separate into triangles. Press them together to form a circle and seal the seams. Place this dough circle over the filling to cover it.
- Step 8: Whisk the remaining egg and brush it over the top dough to create a golden crust.
- Step 9: Bake the torte uncovered until a thermometer inserted in the center reads 160°F, about 1 hour to 1 hour and 15 minutes. If the crust browns too quickly, loosely cover with foil.
- Step 10: Remove from oven, carefully loosen sides with a knife, then remove the springform pan rim. Let the torte stand for 20 minutes before serving.
Tips & Variations
- Use fresh herbs like basil or oregano in place of Italian seasoning for a different flavor profile.
- Swap ham and salami for cooked Italian sausage or pepperoni to suit your taste.
- For a vegetarian version, omit the meats and add more mushrooms or roasted vegetables.
- Make sure to blot the spinach and mushrooms thoroughly to avoid a soggy crust.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F for 10-15 minutes or in the microwave until warmed through. The torte also freezes well; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this torte ahead of time?
Yes, you can assemble the torte a few hours ahead and refrigerate it. Just bake it when ready to serve, adding a few extra minutes to the baking time if it’s cold from the fridge.
What if I don’t have a springform pan?
An ordinary 9-inch round cake pan will work; just be careful when removing the torte. You may need to line the pan with parchment paper for easier removal.
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Italian Brunch Torte Recipe
- Total Time: 1 hour 55 minutes
- Yield: 10 servings 1x
Description
This Italian Brunch Torte is a savory layered pie featuring a flaky crescent roll crust filled with a flavorful combination of ham, salami, provolone cheese, roasted sweet red peppers, sautéed spinach, mushrooms, and a seasoned egg and Parmesan mixture. Baked to golden perfection, this hearty torte is perfect for a festive brunch or special occasion breakfast.
Ingredients
Scale
Crust and Dough
- 2 tubes (8 ounces each) refrigerated crescent rolls, divided
- 1 teaspoon olive oil
Vegetables
- 1 package (6 ounces) fresh baby spinach
- 1 cup sliced fresh mushrooms
- 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Egg Mixture
- 7 large eggs, divided use
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1/8 teaspoon pepper
Meats and Cheese
- 1/2 pound thinly sliced deli ham
- 1/2 pound thinly sliced hard salami
- 1/2 pound sliced provolone cheese
Instructions
- Bake the bottom crust: Preheat the oven to 350°F. Grease a 9-inch springform pan and place it on a double thickness of heavy-duty foil (about 18-inches square). Wrap the foil securely around the pan. Unroll one tube of crescent dough and separate it into triangles. Press the dough pieces onto the bottom of the prepared pan, sealing seams well to form a crust. Bake the crust until set, about 10 to 15 minutes.
- Prepare the spinach mixture: While the crust bakes, heat olive oil in a large skillet over medium-high heat. Add the baby spinach and sliced mushrooms and cook, stirring occasionally, until the mushrooms are tender and the spinach has wilted. Drain the mixture on several layers of paper towels, blotting to remove excess moisture.
- Whisk the egg mixture: In a large bowl, whisk together six of the eggs, grated Parmesan cheese, Italian seasoning, and pepper until well combined.
- Assemble the Italian torte: Layer half of the ham, salami, and provolone cheese evenly over the baked crust. Add half of the sliced roasted sweet red peppers and the sautéed spinach and mushroom mixture on top. Pour half of the seasoned egg mixture over these layers. Repeat all layers with the remaining ham, salami, provolone, peppers, spinach mixture, and egg mixture, ensuring the filling is evenly distributed.
- Add the top crust: Unroll and separate the remaining crescent dough into triangles on a work surface. Press the triangles together to form a large circle and seal the seams. Place this dough circle over the assembled filling in the pan. Whisk the remaining egg and use it to brush the top dough for a glossy finish.
- Bake the Italian torte: Bake the assembled torte uncovered at 350°F for 1 hour to 1 hour and 15 minutes. Bake until an internal thermometer inserted into the center reads 160°F. If the top is browning too quickly, loosely cover the pan with foil to prevent overbrowning. Once baked, carefully loosen the sides from the pan with a knife and remove the springform rim. Let the torte stand for 20 minutes before serving to set.
Notes
- Use heavy-duty foil to avoid leakage and ensure stable wrapping around the springform pan.
- Blotting the spinach and mushroom mixture thoroughly removes excess moisture, preventing a soggy crust.
- Brushing the top crust with beaten egg creates a beautiful golden-brown finish.
- If you prefer, substitute the meats and cheeses with vegetarian options for a meatless version.
- Allow the torte to rest before slicing to maintain clean slices and better texture.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Italian
Keywords: Italian brunch torte, savory torte, crescent roll recipe, layered brunch pie, ham and salami pie, spinach mushroom torte, baked egg pie
