A Savory, Layered Masterpiece for Easter Brunch
This Italian Brunch Torte is a stunning, savory layered dish wrapped in a golden, flaky crust. Inside, layers of deli meats, cheeses, spinach, and roasted red peppers create a vibrant and flavorful filling, bound together by a rich egg mixture. This dish is perfect for Italian Easter recipes, brunch gatherings, or any special occasion where you want to impress your guests with traditional Italian food. Each slice delivers a hearty, structured bite, making it a showstopping addition to your holiday table.
Why You’ll Love This Recipe
- A true Italian-inspired dish – A delicious alternative to sweet Italian desserts traditional for Easter.
- Perfect for brunch or dinner – A versatile recipe that fits any mealtime.
- Hearty and filling – Packed with layers of meats, cheeses, and vegetables.
- Beautiful presentation – The colorful layers make each slice visually stunning.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust
- All-purpose flour
- Unsalted butter, cold and cubed
- Salt
- Ice water
For the Filling
- Eggs
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Prosciutto, thinly sliced
- Salami, thinly sliced
- Ham, thinly sliced
- Roasted red peppers, drained and sliced
- Fresh spinach, sautéed
- Black pepper
For Brushing
- Egg wash (1 egg beaten with 1 tablespoon water)
Directions
Preparing the Crust
- Make the dough: In a bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Add ice water: Slowly mix in ice water, a tablespoon at a time, until the dough comes together.
- Chill the dough: Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the crust: On a floured surface, roll out the dough and fit it into a greased springform pan, leaving excess over the edges.
Making the Filling & Assembling the Torte
- Preheat oven to 375°F (190°C).
- Prepare the egg mixture: In a bowl, whisk together eggs, ricotta, mozzarella, Parmesan, and black pepper.
- Layer the ingredients:
- Spread a layer of the egg mixture over the crust.
- Add layers of prosciutto, salami, and ham.
- Top with roasted red peppers and spinach.
- Repeat the layering process, finishing with the egg mixture.
- Seal the torte: Roll out the remaining dough and place it over the top. Crimp the edges to seal and brush with egg wash.
- Bake: Place in the oven and bake for 45–50 minutes until golden brown.
- Cool before slicing: Let the torte rest for at least 10 minutes before cutting into it.
Servings and Timing
- Servings: 8–10 slices
- Prep time: 30 minutes
- Chill time: 30 minutes
- Baking time: 50 minutes
- Total time: 1 hour 50 minutes
Variations
- Vegetarian Version: Replace the meats with sautéed mushrooms and artichokes.
- Spicy Twist: Add red pepper flakes or spicy Italian sausage.
- Cheese Lovers’ Option: Use provolone or fontina cheese for extra richness.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Wrap slices individually and freeze for up to 2 months.
- Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes.
FAQs
1. Can I make this torte ahead of time?
Yes! Bake it a day in advance and reheat before serving.
2. What’s the best way to get clean slices?
Let it rest for at least 10 minutes before cutting with a sharp knife.
3. Can I use store-bought pie crust?
Yes, though homemade crust provides a flakier texture.
4. What’s a good side dish for this torte?
A fresh arugula salad or roasted potatoes complement it well.
5. Can I use different meats?
Absolutely! Soppressata, pepperoni, or capicola are great options.
6. Is this similar to an Italian bakery savory pie?
Yes, it resembles classic Italian Easter recipes like Pizza Rustica.
7. Can I add an Italian dessert alongside this?
Yes! Serve with Italian love cake or a traditional Italian bakery dessert.
8. Can I serve this at room temperature?
Yes, it tastes great warm or at room temperature.
9. What wine pairs well with this dish?
A crisp Pinot Grigio or Chianti pairs beautifully.
10. Can I use puff pastry instead of a homemade crust?
Yes, puff pastry makes a lighter, flakier alternative.
Conclusion
This Italian Brunch Torte is the ultimate traditional Italian food for a holiday brunch or Easter celebration. With its layers of meats, cheeses, and vegetables wrapped in a flaky crust, it’s a dish that’s as stunning as it is delicious. Whether you’re serving it as part of an Italian Easter recipe spread or simply want a hearty, impressive dish, this torte is a must-try!
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Italian Brunch Torte
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- Author: Mari
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Italian Brunch Torte is a stunning, savory dish with beautifully stacked layers of deli meats, cheeses, spinach, and roasted red peppers, all encased in a golden, flaky crust. The rich egg mixture binds everything together, creating a hearty and flavorful centerpiece perfect for Easter brunch or any special gathering!
Ingredients
For the Crust
- 1 sheet puff pastry (thawed) or homemade pie dough
- 1 egg (for egg wash)
For the Filling
- 6 eggs
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese (grated)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup fresh spinach (chopped)
- 1/2 cup roasted red peppers (chopped)
- 4 slices prosciutto
- 4 slices salami
- 4 slices ham
- 1 cup shredded mozzarella cheese
Instructions
1. Prepare the Crust
- Preheat oven to 190°C (375°F).
- Roll out the puff pastry or pie dough and press it into a 9-inch springform pan or deep-dish pie pan. Leave some overhang for sealing later.
2. Make the Egg Mixture
- In a bowl, whisk together eggs, ricotta, Parmesan, salt, pepper, oregano, and garlic powder until smooth.
3. Layer the Filling
- Spread a thin layer of the egg mixture at the bottom of the crust.
- Layer in half the spinach and roasted red peppers.
- Add half of the prosciutto, salami, ham, and mozzarella.
- Repeat the layers, finishing with the rest of the egg mixture on top.
4. Cover & Bake
- Fold the overhanging pastry over the top or add another sheet of pastry. Seal the edges.
- Brush with egg wash for a golden finish.
- Bake for 45–50 minutes, or until the crust is golden and the filling is set.
5. Serve & Enjoy!
- Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Meat Substitutes: Swap deli meats for roasted vegetables for a vegetarian version.
- Cheese Variations: Use provolone or fontina instead of mozzarella for a different flavor.
- Make Ahead: Bake the torte a day in advance and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Brunch, Savory Pie
- Method: Baking
- Cuisine: Italian, Easter