mediterranean torte
This impressive Torte Recipe tastes as good as it looks. You can change out the meats and cheeses to suit your taste.
prep time
30 Min
cook time
55 Min
method
Bake
yield
8 serving(s)
Ingredients
- BREAD
- 2 cans pillsbury crusty french loaf (ref. section)
- DRAIN EACH AND PRESS WITH PAPER TOWELS
- 2 packages frozen chopped spinach, thawed (10 oz)
- 1 can artichoke heart quarters, chopped (14 oz)
- 1 jar marinated red pepper strips (12 oz)
- 1 can black olives, sliced (6 oz)
- SAUTE
- 1 pound mushrooms, washed & sliced
- MEATS & CHEESE
- 8 ounces hard salami, thinly sliced
- 8 ounces provolone cheese, thinly sliced
- 8 ounces cooked ham, thinly sliced
- STIR TOGETHER FOR TOP
- 1 - egg
- 1 tablespoon water
How To Make mediterranean torte
-
Step 1Roll out each bread loaf, on lightly floured surface, into a 12-inch circle. Fit one dough into a 9-inch springform pan, allowing edges to overhang.
-
Step 2Drain all the liquid out of the canned ingredients and get out excess moisture in spinach and red pepper strips, with paper towels. Set aside.
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Step 3Saute the mushrooms using a nonstick skillet for 5-8 minutes. Drain.
-
Step 4Layer in this order: 1/2 Salami All Mushrooms All Olives 1/2 Cheese 1/2 Ham All Spinach All Peppers 1/2 Salami 1/2 Ham All Artichokes 1/2 Cheese -
Step 5Brush egg mixture on overhanging pastry edges. Top the torte with remaining round shaped bread dough. Fold overhanging edges over top pastry, crimping as necessary to seal. Brush top with remaining egg mixture.
-
Step 6Bake at 350 degrees, on bottom oven rack, for 30 minutes. Cover the top with aluminum foil and bake additional 15-20 more minutes.
-
Step 7Cool in pan on a wire rack. Remove sides of pan. Cut into wedges. Serve
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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