Mary Disomma Recipes

MARY DISOMMA

Steps:

• Prepare the torta dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and a little of the cubed butter. Mix on low speed, adding the remaining butter cubes until small crumbs form.
• In a separate bowl, whisk together the eggs, egg yolks, and milk. On medium speed, add the egg mixture to the flour mixture. Mix on low until a dough forms and begins to pull away from the side of the bowl. Remove dough from bowl and wrap in plastic wrap. Store in the refrigerator to rest. It is best to let dough rest in the refrigerator for at least 45 minutes before rolling it out.
• Prepare the filling and torta: Thoroughly drain the frozen spinach and squeeze out extra moisture using paper towels.
• In a large sauté pan, heat the olive oil on medium heat. Add the onion and spinach. Sauté until onions are translucent but not browned.
• In a large mixing bowl, combine the spinach, onion, parmesan, breadcrumbs, eggs, and salt and pepper to taste.
• Prepare your springform pan: Line the bottom of a 9-inch springform pan with a round piece of parchment paper. Spray the side of the pan with nonstick cooking spray.
• Divide the chilled pastry dough almost in half. You will need a bit more of the dough for the pastry that lines the bottom and side of the springform pan. Lightly flour a work area and roll out one piece into a 14-inch circle. Fold the dough into quarters so you can easily pick it up and place it in the prepared pan. Gently unfold the dough and press it to adhere to the pan side . The dough should go all the way up the side of the pan.
• Now it's time to create your torta! Layer the ingredients using whatever additional fillings you select. I, of course, love them all. Here is the layering order I suggest: 1⁄2 of the spinach mixture, 1⁄3 of the fontina cheese, tortellini, pimento, 1⁄3 of the fontina cheese, artichoke hearts, sun-dried tomatoes, remaining fontina cheese, and remaining spinach mix.
• Roll out the remaining dough and place on top of the torta, pinching the edges of the overhanging dough with the bottom pastry. Roll out any excess pastry and cut into decorations for the top of the torta. Place decorations on a separate sheet pan lined with parchment. Refrigerate the torta and decorations overnight.
• When ready to bake, preheat oven to 375 degrees. Place torta in pan on a parchment-lined baking pan. Mix 1 beaten egg with 2 tablespoons cream. Brush egg wash on top of the torta. Place the decorative cutouts on top and brush them with some of the glaze. Bake for approximately 50 minutes to 1 hour or until the pie crust is golden brown. Remove from oven and let rest for 30 minutes. Carefully remove the springform ring. Serve warm or at room temperature.
• Note: The unbaked torta can be frozen for up to a month. Remove from freezer the night before you plan to bake it, and let defrost in refrigerator overnight. Remove from fridge and bake for 1 hour 15 minutes to 1 ½ hours. If the top is beginning to brown too much, place a piece of foil on the top for the last ½ hour of baking.