Torta di Formaggio (Savory Cheese Torte)

Torta di Formaggio (Savory Cheese Torte)

0
chasinpdx 0

"This is something I came up with while trying to figure out what to do with the rest of my ricotta cheese from a lasagna that I made earlier! It is just as good as a vegetarian dish by omitting the lard-based crust and sausage. I have made this several times and get rave reviews every time!"
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h servings 450 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 905 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Fit each pie pastry into a 9-inch deep-dish pie plate. Prick each crust several times with a fork.
  3. Bake crusts in preheated oven until lightly browned, about 7 minutes.
  4. Reduce oven heat to 350 degrees F (175 degrees C).
  5. Mix mozzarella, Asiago, and Parmesan cheeses in a bowl; set aside.
  6. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer sausage to a large mixing bowl.
  7. Melt butter in a large skillet over medium heat. Cook and stir zucchinis, green bell pepper, red bell pepper, and yellow bell pepper in butter until softened, 5 to 7 minutes. Add carrots, mushrooms, and garlic; cook and stir until carrots are tender, about 10 minutes more. Drain any excess moisture from the vegetable mixture.
  8. Divide vegetable mixture into 2 even portions. Spread about half of one portion of the vegetable mixture into the bottom of each pie crust. Spread half the sausage over each vegetable layer. Sprinkle mozzarella cheese mixture evenly over the sausage layer.
  9. Beat eggs in the bowl of a stand mixer fitted with a wire whisk attachment. Switch speed to high and slowly stream cream into the eggs while beating; beat for 3 minutes. Add ricotta cheese, sea salt, oregano, basil, garlic and herb seasoning blend, and garlic powder to the egg mixture; beat until smooth. Pour about half the mixture into each pie shell and top with remaining vegetable mixture.
  10. Bake in preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool for 15 minutes before slicing.

Footnotes

  • Cook's Notes:
  • I made a lard-based crust that was slightly sweet by adding six tablespoons sugar to the pie dough!
  • The crust and torta can, of course, be made vegetarian!

Reviews

0