Torta Al Formaggio (Puff Pastry Torte with Cheese)
from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
copyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati
*1 packet Harmony Valley sausage mix prepared as directed
*1 tsp sea salt
*8 ozs peas
*8 ozs asparagus tips
*1 tblsp butter
*1 package puff pastry
*4 ozs goat or feta cheese
*pinch of Tuscan Picnic Spice Blend or salt and pepper to taste
*1/4 cup plain breadcrumbs
*2 tblsps grated pecorino cheese
Add in a pinch Tuscna Picnic spice mix or salt and pepper to sausage mixture and blend. Saute in 1 tblsp olive oil till cooked.
Bring 8 ozs water to a boil with 1 tsp sea salt. Place in peas and asparagus and cook for approximately 6 minutes or till tender. Drain and set aside.
Preheat oven to 400 degrees. IN small bowl beat 1 egg white and 1 tsp water. Butter a pie pan and cover with puff pastry. Brush beaten egg white on dough. Press fork around edges of pastry.
In separate bowl place in goat or feta cheese, remaining eggs, Tuscan Picnic spice blend or salt and pepper to taste, cooked ‘HV sausage, peas and asparagus tips.. Stir together well.
Place HV sausage/cheese mixture in pastry, and level out. Top with grated pecorino cheese. Loosely sprinkle breadcrumbs on top. Cook in oven for 15 minutes. Remove from oven and top with grated pecorino cheese. Cook for another 10 minutes, Remove from oven and let cool for 10 minutes before cutting and serving.