Torta Al Formaggio | Meatless Mondays

copyright Art of Living,PrimaMedia,Inc./Maria Liberati
Don’t hate Mondays, they stand for new beginnings…
Preparing for a Meatless Monday and a puff pastry Torta with cheese..pairs perfectly with a dry white wine..
 
Torta Al Formaggio (Puff Pastry Torte with Cheese)
from The Basic Art of Italian Cooking: Holidays & Special Occasions-2^nd edition
copyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati
*1 packet HV sausage mix prepared as directed
*1 tsp sea salt
*8 ozs peas
*8 ozs asparagus tips
*3 eggs
*1 tblsp butter
*1 package puff pastry
*4 ozs  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 Tuscan 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.
Get more recipes in the Gourmand World Award Winning Book
The Basic Art of Holiday Cooking:Holidays and Special Occasions-2nd edition available in print at www.marialiberati.com or exclusively at Kindle