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Katherine’s Tailgate Torta

Posted by Peggy on October 15, 2012

Katherine's Tailgate Torta
Recipe: Katherine's Tailgate Torta

Torta Pastry (dough) Ingredients

  • 3 cups all purpose flour
  • 8 tablespoons unsalted butter
  • 6 tablespoons crème fraiche or sour cream
 

Torta Pastry Instructions

  1. Blend flour and butter (may be done in food processor), then add crème fraiche, processing briefly until blended.  Chill pastry 30 minutes.
  2. Roll pastry on floured surface, and line bottom and sides of a 10 inch spring form pan with 2/3 of the pastry, allowing the pastry to hang over the edge about ½ inch. (The remaining pastry will be used for the top of torta.)
 

Filling Ingredients

  • 1/4  pound prosciutto, sliced thin
  • Spinach-Breadcrumb Mixture (recipe below):
  • 1  cup marinated artichoke hearts, drained and coarsely chopped
  • 1 pound ricotta cheese
  • 1 cup fresh basil leaves, chopped
  • 6 ounces sun- dried tomatoes packed in oil, coarsely chopped
  • ½ pound salami, sliced thin
  • 1/2 pound ham, sliced thin
  • ½ pound Provolone cheese, sliced
  • 1/4  pound prosciutto, sliced thin
  • 2 tablespoons crème fraiche or sour cream
 

Ingredients for Spinach-Breadcrumb Mixture

  • 1 pound chopped frozen spinach, thawed and well-drained
  • 2 bunches scallion, chopped
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • ½ cup panko (Japanese bread crumbs)
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
 

Directions for Spinach-Breadcrumb Mixture:

Combine spinach, scallion, garlic, egg, bread crumbs, salt and pepper.  

Assembly and Directions for Torta

  1. Preheat oven to 425 degrees.
  2. In the pastry-lined pan, assemble layers in order of recipe ingredients, starting with the prosciutto, and ending with the prosciutto.
  3. Roll remaining pastry, and place on top of the prosciutto. Seal the edges and decorate with extra pastry, if desired. With a sharp knife, poke holes  in the top of the pastry, and brush with crème fraiche before baking.
  4. Bake on middle rack of oven 10 minutes, then lower oven temperature to 375 degrees. Bake and additional 45  minutes, or until pastry is nicely browned.  Allow Torta to cool about 30 minutes, then remove from pan.  (At this point it may be made up to 24 hours and advance.) Bring to room temperature, cut into slices and serve.

Number of servings (yield): 1 torta (12 hefty slices)

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