Sausage, Roasted Red Pepper, and Spinach Torta Rustica

Ingredients for Sausage, Roasted Red Pepper, and Spinach Torta Rustica

• 16 1/4-inch-thick baguette slices, cut on slight diagonal

• 1 tablespoon butter

• 350g fresh baby spinach leaves

• 450g sweet Italian sausage, casing removed

• 170g grated Fontina cheese, divided

• 90g diced drained roasted red peppers (from 350g jar)

• 6 large eggs

• 240ml double cream

• 240ml whole milk

• 1 teaspoon coarse kosher salt

• 1/4 teaspoons ground black pepper

How to make Sausage, Roasted Red Pepper, and Spinach Torta Rustica

Preheat oven to 177°C. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.

Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.

Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 60g cheese over. Bake torta until puffed and golden and centre is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.