Stacked Sausage Torte
This delicious torte takes some time to assemble, but will make an impressive centerpiece for an appetizer or brunch buffet.
1 cup fully-cooked ham, cubed
1 cup salami, cubed
1 (8-ounce) package brown-and-serve sausage links
1 pound fresh spinach or 1 (10-ounce) package frozen spinach
5 large eggs
1 teaspoon water
2 tablespoons butter
1 red bell pepper, cut into strips
1 (8-ounce) package Mozzarella or Swiss cheese
1 (17-ounce) package frozen puff pastry, defrosted
- Steam or cook spinach, drain in strainer, pressing to remove excess moisture. Beat 4 eggs and 1 egg white together. Beat remaining egg yolk with water; set aside. Heat 1 tablespoon butter in an 8-inch omelet pan. When hot, pour in half the beaten eggs and cook until set, turning if needed to cook top. Remove from pan but do not fold. Repeat with remaining butter and eggs.
- Open pastry sheets carefully, pinching to close any holes. Roll one sheet into a 12-inch square. Carefully lift and fit into an 8-inch spring form pan. Trim second pastry into an 8-inch circle. Make pastry cutouts from scraps.
- To assemble: place one omelet on pastry in bottom of spring form pan. Spoon drained spinach over this. Layer half the Mozzarella cheese over spinach. Top with ham and red peppers. Add second omelet and arrange sausage links over this. Sprinkle over salami. Top with remaining cheese. Adjust circle over all, cut pastry as needed and pinch edge. Brush pastry with beaten egg yolk and water. Arrange pastry cut-outs atop.
- Bake in a 375°F (190°C) oven for 70 to 75 minutes. Cool for 10 minutes before cutting. May be served warm or cold.
Makes 12 servings.
Recipe provided courtesy of Pork, Be Inspired®.