TORTA DI FORMAGGIO (SAVORY CHEESE TORTE)

Torta di Formaggio (Savory Cheese Torte) image

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!

Provided by Charles Thomas

Categories World Cuisine Recipes European Italian

Time 2h

Yield 16

Number Of Ingredients 21

Ingredients

2 (9 inch) unbaked deep dish pie crust
2 ½ cups shredded mozzarella cheese, at room temperature
1 cup Asiago cheese shavings
½ cup shredded Parmesan cheese
1 ½ pounds bulk Italian sausage
3 tablespoons butter
4 zucchinis, thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup shredded carrots
¼ pound crimini mushrooms, chopped
2 tablespoons minced garlic
5 eggs
1 cup heavy whipping cream
1 (16 ounce) container ricotta cheese
¾ teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
¼ teaspoon garlic powder

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Fit each pie pastry into a 9-inch deep-dish pie plate. Prick each crust several times with a fork.
Bake crusts in preheated oven until lightly browned, about 7 minutes.
Reduce oven heat to 350 degrees F (175 degrees C).
Mix mozzarella, Asiago, and Parmesan cheeses in a bowl; set aside.
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.
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.
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.
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.
Bake in preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool for 15 minutes before slicing.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 19.4 g, Cholesterol 129.3 mg, Fat 32.5 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 15.3 g, Sodium 904.5 mg, Sugar 3.5 g