Layers of meat, cheese and vegetables are held together by cheesy eggs, and are sandwiched with crescent dough crust in this Italian brunch torte.
Sunday brunch is a time-honored tradition. Whether made for a cozy meal or a large, festive gathering, Sunday brunch recipes are a great way to break from your weekday routine and enjoy a leisurely meal. Brunch is also a fantastic time to try something new and impressive, like an Italian brunch torte.
We call this savory pie a torte, but it’s also known as an Italian torta. It has all the elements of a perfect brunch recipe: cheesy eggs, a flaky pastry crust, and layers of meat, cheese and vegetables. But if making eggs for a crowd gives you shell-induced nerves, a few simple tips will have you cracking eggs the right way (that is to say, without fear) in a flash.
Ingredients for Italian Brunch Torte
- Refrigerated crescent rolls: Sure, you can make homemade crescent rolls, but the best canned crescent rolls from the store are an excellent shortcut. Instead of shaping the dough into individual rolls, you’ll press it into flat layers to form the torte’s bottom and top crusts.
- Spinach and mushrooms: Baby spinach and sliced mushrooms are cooked in a touch of olive oil to create a veggie layer that lightens the hearty meat and cheese layers. We recommend sticking with a mild variety of mushrooms for this Italian brunch torte recipe. White button and cremini mushrooms are good options.
- Egg filling: Beating eggs with grated Parmesan cheese, Italian seasoning and pepper ensures that every bite of this Italian torte is flavorful.
- Deli ham: You will layer the deli ham with other meats and cheeses, so it’s best to opt for thinly sliced deli ham rather than thicker-cut spiral ham.
- Hard salami: Hard salami has a bolder flavor than Genoa salami, making it the better choice for this multi-layered recipe. If you get it from a deli counter, ask for thin slices that have a similar width to the ham.
- Provolone cheese: Sliced provolone cheese is salty and slightly tangy, and creamy when melted. You could substitute sliced mozzarella, but you should avoid fresh mozzarella; it has too much water for this Italian torte recipe.
- Roasted sweet red peppers: Jarred roasted red peppers are a versatile pantry shortcut, but you can also roast your own peppers if you have fresh bell peppers on hand.
Directions
Step 1: Bake the bottom crust
Preheat the oven to 350°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap the foil around the pan. Unroll one tube of crescent dough and separate it into triangles.
Press the dough pieces onto the bottom of the prepared pan to form a crust, sealing the seams well. Bake it until it’s set, 10 to 15 minutes.
Step 2: Prepare the spinach mixture
While the crust bakes, heat the oil over medium-high heat in a large skillet. Add the spinach and mushrooms. Cook and stir them until the mushrooms are tender. Drain the mixture on several layers of paper towels, blotting it well.
Step 3: Whisk the egg mixture
In a large bowl, whisk six of the eggs with the Parmesan cheese, Italian seasoning and pepper.
Step 4: Assemble the Italian torte
Layer the crust with half of the ham, salami and provolone cheese.
Add half of the red peppers and half of the spinach mixture.
Pour half of the egg mixture over the top.
Repeat the meat and vegetable layers.
Top the layers with the remaining egg mixture.
Step 5: Add the top crust
On your work surface, unroll and separate the remaining crescent dough into triangles. Press them together to form a circle and seal the seams.
Place the dough over the filling. Whisk the remaining egg and brush it over top of the dough.
Editor’s Tip: Working on top of a piece of waxed paper or parchment paper makes it easier to transfer the crusts to the pan. Trace the outline of your pan onto the paper for guidelines when shaping the triangles into a circle.
Step 6: Bake the Italian torte
Bake the torte, uncovered, until a thermometer inserted into the center reads 160°, 1 hour to 1 hour and 15 minutes. Cover the pan loosely with foil if needed to prevent overbrowning. Carefully loosen the sides with a knife, then remove the rim from the pan. Let it stand for 20 minutes before slicing it.
Editor’s Tip: Keep the torte in the oven until it registers 160°. It may take longer than 1 hour and 15 minutes.
Italian Brunch Torte Variations
- Add spice: When cooking the spinach and mushrooms, add a generous pinch of crushed red pepper flakes. You could also sprinkle some pickled peppers (like pickled cherry peppers or pickled jalapeno rings) over the red pepper layer.
- Switch up the greens: For a peppery bite, use baby arugula instead of spinach. It’s just as tender and will cook in a similar amount of time.
- Give it cacio e pepe vibes: Replace half or all the Parmesan cheese with Pecorino Romano, and double the amount of pepper so the eggs taste like cacio e pepe, a classic Italian pasta dish.
- Change up the peppers: There’s no need to stick with red peppers. Jarred roasted yellow peppers are even sweeter than red peppers, complementing the salty meats. Use them instead, or mix the two together.
- Add fresh herbs: Italian seasoning offers a nice mix of flavors, but a few tablespoons of chopped fresh chives, basil or parsley would add an even stronger herbal boost.
- Include caramelized onions: Before cooking the spinach and mushrooms, prep a batch of caramelized onions. Their sweet, nutty flavor adds depth to the torte. Stir 1/2 cup of caramelized onions into the spinach and mushroom mixture before layering the torte.
How to Store Italian Brunch Torte
Italian brunch torte can be stored whole or sliced. To store a large piece, wrap the torte with storage wrap to keep it from drying out. For individual slices, transfer the sliced torte to an airtight container. Either way, store the torte in the refrigerator.
How long does Italian brunch torte last?
Although the crust will soften, leftovers will keep for up to four days in the refrigerator.
Can you freeze Italian brunch torte?
Baked egg dishes like Italian torte freeze surprisingly well. Let the cooked Italian torte cool completely. Then, wrap the torte (whole or sliced) in a layer of storage wrap and aluminum foil to prevent freezer burn. Freeze it for up to three months, and thaw it in the refrigerator overnight before reheating it.
How do you reheat an Italian brunch torte?
The main concern when reheating Italian torte is the eggs turning hard or rubbery, so we recommend microwaving leftovers in short increments to maintain the eggs’ creamy texture. You can also reheat the torte in the oven on a parchment- or foil-lined baking sheet. If the torte is frozen, let it thaw first to minimize reheating times.
Can you make an Italian brunch torte ahead of time?
Italian torte is a multi-step recipe that takes time to make, so you may want to prepare it ahead of time. Once assembled, the torte needs to be baked right away to prevent the eggs from leaking out of the pan or soaking into the bottom crust. However, you can bake the bottom crust up to a day ahead of time and store it, covered, at room temperature. You can also prepare the spinach and egg mixtures ahead of time and store them in separate containers in the refrigerator.
Alternatively, you can bake the torte ahead of time and store it in the fridge until you’re ready to serve. To serve it at room temperature, remove it from the refrigerator 30 minutes before serving. You can also reheat it in the oven and serve it warm.
Italian Brunch Torte Tips
What can you serve with an Italian brunch torte?
Italian brunch torte is hearty enough to serve by itself, but you can also make it part of a complete brunch spread. Serve it with fruit salad recipes, light and crisp green salads, or fresh Caprese salad. Hosting an adult gathering? Don’t forget the mimosas or Irish coffee.
What is the best way to slice Italian brunch torte?
The best way to slice an Italian brunch torte is with a long, sharp knife, like a chef’s knife. The teeth on a serrated knife can snag and tear the layers of meat, and a butter knife or small paring knife won’t have the size or honed edge to make clean cuts.
Why is my Italian brunch torte sliding after slicing?
The layers of your Italian brunch torte may be sliding because it hasn’t fully set yet. As the torte cools, the layers will firm up and keep their stacked appearance when cut, so allow the torte to cool for at least 20 minutes before slicing it.
Ingredients
- 2 tubes (8 ounces each) refrigerated crescent rolls, divided
- 1 teaspoon olive oil
- 1 package (6 ounces) fresh baby spinach
- 1 cup sliced fresh mushrooms
- 7 large eggs, divided use
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1/8 teaspoon pepper
- 1/2 pound thinly sliced deli ham
- 1/2 pound thinly sliced hard salami
- 1/2 pound sliced provolone cheese
- 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Directions
-
1Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.
-
2Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.
-
3Layer crust with half each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half egg mixture over top. Repeat layers; top with remaining egg mixture.
-
4On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over top.
-
5Bake, uncovered, until a thermometer reads 160°, 1-1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen side from pan with a knife; remove rim from pan. Let stand 20 minutes.
