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
