Brunch Torte Recipe
2 sheets frozen puff pastry, thawed according to package directions
8 large eggs plus 1 for brushing dough before baking
16 oz. sliced mushrooms, cooked with salt and juice of 1/2 lemon
1 large roasted red bell pepper, skinned and julienned
1 lb. spinach, cooked just until soft with 1/4 cup grated onion and a sprinkle of nutmeg (drain after cooking)
1 bunch asparagus, break off ends and cut into 1-inch pieces diagonally
8 oz. sliced Swiss cheese
Soft scramble the eight eggs. In a 10-inch round pan (3-inches high), form one layer of pie dough, shaping the edges to fit. On top of this, layer half of the scrambled egg mixture.
Layer vegetables next, keeping like vegetables together, forming definite color layers. Sprinkle with cheese and fold second layer of dough on top.
Lightly beat reserved egg. Brush dough with the reserved egg to give an even brown shine to the top.
Bake at 350°F. for one hour. (After 45 minutes, check pie with knife in the middle; it should be firm not watery.)
Makes 1 10 inch torte.
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Graphic from Kim's Whim