Prosciutto and Spinach Torta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making up to 1 day ahead, cover and chill. Bring to room temperature to serve. This bright green quichelike torta was inspired by a creation from Antonia Allegra of St. Helena. Ingredients:
about 2 quarts (6 oz.) spinach leaves, rinsed and drained |
1/2 cup coarsely chopped green onions |
5 large eggs |
1 cup half-and-half (light cream) |
1/3 cup grated parmesan cheese |
2 tablespoons all-purpose flour |
1/4 teaspoon ground nutmeg |
about 1/4 teaspoon salt |
1/8 teaspoon pepper |
4 to 5 ounces thin-sliced prosciutto |
1 refrigerated pastry for a single-crust 9-inch pie (1/2 of a 15-oz. package), at room temperature |
Directions:
1. Coarsely chop spinach leaves. In a food processor or blender, whirl spinach, green onions, eggs, half-and-half, cheese, flour, nutmeg, 1/4 teaspoon salt, and pepper until smooth.
2. Line an oiled 9-inch pie pan smoothly with foil, overlapping pan rim; oil foil. Cover foil with prosciutto, slices overlapping so there are no gaps. Slowly pour in spinach mixture. Gently lay pastry round on filling (it's soupy; avoid getting filling on top of pastry). Fold excess pastry under itself flush with pan rim; press around edges with a fork.
3. Bake in a 350° oven until crust is golden brown and a slender wood skewer inserted into center comes out clean, 40 to 45 minutes (30 to 35 minutes in a convection oven). Cool on a rack at least 20 minutes. Invert a plate over torta; holding pan and plate together, invert to release torta onto plate. Peel off foil. Serve warm or at room temperature, cut into wedges.
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