Italian Skillet Torte
Experience the rich, savory flavors of Italy with this Italian Skillet Torte, a satisfying and stunning centerpiece perfect for any dinner table. Layers of flaky puff pastry encase a luscious filling of creamy ricotta, nutty Parmesan, and sautéed vegetables like spinach, portobello mushrooms, and roasted red peppers, seasoned perfectly with garlic and Italian herbs. This one-pan wonder is not only visually impressive but also easy to prepare, with minimal cleanup thanks to its cast-iron skillet preparation. Ideal for weeknight dinners or special gatherings, this torte offers gourmet appeal in just over an hour, making it a delightful recipe for hosting or treating yourself to a taste of Italy. Perfectly served warm and paired with a crisp side salad or a glass of white wine, it’s a versatile, crowd-pleasing dish you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 sheets puff pastry
- 1 cup ricotta cheese
- 1 cup Parmesan cheese, grated
- 4 cups fresh spinach
- 2 cups portobello mushrooms, thinly sliced
- 1 cup roasted red peppers, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 egg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the two sheets of puff pastry to slightly larger than the diameter of your skillet. This should allow one sheet to cover the skillet and one to serve as the top layer for the torte.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the mushrooms and cook for about 5-7 minutes until they are tender and the liquid has evaporated.
Add the spinach to the skillet and cook for another 3-4 minutes until wilted. Remove from heat and stir in the roasted red peppers. Season the mixture with salt, black pepper, and Italian seasoning. Set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, 3/4 cup of the grated Parmesan, and the egg. Mix until smooth and creamy.
Grease a 10-inch cast-iron skillet lightly with cooking spray or oil. Lay one rolled-out puff pastry sheet into the skillet, letting the excess hang over the edges.
Spread half of the ricotta mixture evenly over the pastry, followed by half of the vegetable mixture. Repeat the layers with the remaining ricotta mixture and vegetables.
Sprinkle the remaining 1/4 cup of grated Parmesan on top of the vegetable layer.
Place the second sheet of puff pastry over the top and press the edges together with the bottom layer to seal. Trim off any excess pastry.
Cut a few small slits in the top of the puff pastry to allow steam to escape during baking.
Bake the torte in the preheated oven for 35-40 minutes, or until the pastry is puffed and golden brown.
Allow the torte to cool for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 271 mg | 21% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 298 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
