Torte Riz-anese (Spinach, Peppers, Ham & Cheese Puff Pastry Torte)

Instructions

1. Prepare the pan and pastry Generously butter an 8 1/2-inch springform pan with 1 tbsp butter. On a lightly floured surface, place the 2 thawed puff pastry sheets from 1 package slightly overlapping and roll them together into one large sheet. Cut off about one quarter of the pastry and set that smaller piece aside, covered, for the top crust.
2. Line the pan Roll the larger portion of puff pastry (roughly 3/4 of the package) to about 1/4-inch thickness in a round large enough to line the 8 1/2-inch springform pan with about a 1-inch overhang. Carefully fit the pastry into the buttered pan, pressing it smoothly against the sides and bottom and leaving the 1-inch overhang around the rim.
3. Make the top crust Roll the reserved smaller piece of puff pastry (about 1/4 of the package) to 1/4-inch thickness and cut out an 8-inch circle for the top of the torte. Transfer the pastry-lined pan and the top crust circle to the refrigerator, covered with plastic wrap, to chill while you prepare the fillings.
4. Make the egg mixture In a large bowl, whisk together 10 large eggs, 1 tbsp chopped chives, 1 tbsp chopped parsley, 2 tsp tarragon, 3 tbsp heavy cream, salt, and black pepper until well combined.
5. Soft-scramble the eggs Melt 3 tbsp butter in a large skillet over low heat. Pour in the egg mixture made from 10 eggs, herbs, cream, salt, and pepper. Gently stir and pull the setting eggs toward the center, creating a very soft scramble. Cook just until the eggs are loosely set and still quite soft, then slide them onto a plate in an even layer (do not mound). Cover immediately with plastic wrap and set aside; the eggs will finish cooking in the oven.
6. Cook the mushrooms In a clean large skillet, melt 1 tbsp butter over medium heat. Add 2 lb diced Baby Bella mushrooms and 1 minced garlic clove, season with salt and black pepper, and sauté for 5–10 minutes until the mushrooms release their moisture and begin to brown. Transfer the mushroom mixture to a large bowl and let cool slightly.
7. Cook the spinach In another skillet (or the wiped-out mushroom skillet), add 20 oz thawed, well-drained spinach, 1 minced garlic clove, 1/2 tsp grated nutmeg, salt, and black pepper. Cook over medium heat, stirring, just until any excess moisture cooks off and the flavors meld. Transfer the seasoned spinach mixture to a separate bowl to cool slightly.
8. Roast the peppers (if needed) If your peppers are not already roasted, place 2 large red bell peppers directly over a cooktop flame or under a broiler, turning until the skins are charred black on all sides. Transfer to a sealed plastic bag or covered bowl for 15 minutes. Peel away the charred skins, remove cores and seeds, and cut the peppers into wide strips.
9. Prepare to layer Remove the pastry-lined 8 1/2-inch springform pan from the refrigerator. Sprinkle the bottom of the raw crust evenly with 1/8 cup panko breadcrumbs to help absorb moisture and prevent a soggy bottom beneath the eggs, spinach, and other fillings.
10. Layer the first half of fillings Spread half of the soft-scrambled egg mixture evenly over the panko-lined bottom. Top with half of the spinach mixture. Add half of the sliced honey ham in an even layer, then half of the sautéed mushrooms, followed by half of the sliced Swiss cheese and half of the sliced provolone cheese. Finish this first sequence with all of the roasted red pepper strips, spreading them evenly to the edges.
11. Layer the second half in reverse Continue layering in reverse order—add the remaining provolone cheese, the remaining Swiss cheese, the remaining sautéed mushrooms, the remaining sliced honey ham, the remaining seasoned spinach, and finally the remaining soft-scrambled eggs. With each layer, spread fillings all the way to the edges of the pastry.
12. Seal the torte Fold the 1-inch overhanging puff pastry crust in over the top layer of fillings. In a small bowl, whisk 1 egg with 1 tbsp water to make an egg wash. Brush the folded-over rim with some of the egg wash. Place the chilled 8-inch puff pastry top over the torte, centering it, and gently press the edge of the top crust down against the sides of the pan to seal it to the folded-over bottom crust. Brush the top crust with more of the egg wash and cut a small vent in the center.
13. Decorate and chill Using the point of a knife, lightly etch a design into the egg-washed top crust, being careful not to cut all the way through the pastry. Chill the fully assembled torte in the refrigerator for 30–60 minutes to firm up the layers and pastry.
14. Bake the torte Twenty minutes before baking, position a rack in the lower third of the oven and preheat to 350°F. Place the chilled Torte Riz-anese (still in the 8 1/2-inch springform pan) on a jelly-roll pan to catch any drips. Give the top another light coat of the remaining egg wash and bake for about 70 minutes, or until the puff pastry is puffed and deeply golden brown.
15. Cool, unmold, and serve Remove the baked Torte Riz-anese from the oven and let it rest on a rack until it reaches at least warm room temperature, 30–60 minutes. Run a blunt knife or offset spatula around the inside edge of the springform pan to loosen the crust, then release and remove the ring. Slice the torte into wedges, revealing layers of eggs, spinach, ham, mushrooms, Swiss, provolone, and roasted red peppers, and serve.