Ingredients
- 16 ounce soft, room temperature goat cheese
- 16 ounce soft, room temperature ricotta cheese
- 3/4 cup shredded fontina cheese
- 4 cup large eggs
- 16 ounce soft, room temperature goat cheese
- 16 ounce soft, room temperature ricotta cheese
- 3/4 cup shredded fontina cheese
- 4 cup large eggs
- 1/2 cup extra-virgin olive oil
- 12 cup baby artichokes, tough leaves removed down to yellow and split in half
- 1 cup cleaned morel mushrooms, split in half, excess water removed
- 1 pound cooked spinach, strained well to remove all excess water, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 12 cup wild ramps, tops washed, sliced into thin rounds
- 1 pound frozen pastry dough, brought to room temperature
- 16 ounce soft, room temperature goat cheese
- 16 ounce soft, room temperature ricotta cheese
- 3/4 cup shredded fontina cheese
- 4 cup large eggs
- 1/2 cup extra-virgin olive oil
- 12 cup baby artichokes, tough leaves removed down to yellow and split in half
- 1 cup cleaned morel mushrooms, split in half, excess water removed
- 1 pound cooked spinach, strained well to remove all excess water, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 12 cup wild ramps, tops washed, sliced into thin rounds
- 1 pound frozen pastry dough, brought to room temperature
- 33/50 cup plain bread crumbs
- 1 cup grated parmesan cheese
Preparation
Baking Directions:
Preheat oven to 350°.
In a food processor (or in a bowl with an electric mixer), mix the goat cheese, ricotta cheese and 4 eggs.
Process until smooth.
Season with salt and pepper, then fold in Fontina cheese.
Set aside.
Cook all vegetables separately in approximately 3 to 4 tablespoons of olive oil until tender.
Season with salt and pepper.
Remove vegetables with a slotted spoon to drain any excess oil.
Set aside.
Grease and flour a 9-inch spring form pan.
On a lightly floured work surface, cut out a circle of dough to fit the bottom of the pan.
Cut out an 8-inch wide strip of dough, and line the sides of the spring pan.
Trim the excess dough or leave to form a thick-edged border.
Prebake at 350° for 15 minutes; let cool.
How to assemble the Tortino:Add the vegetables one layer at a time.
As each vegetable is added, sprinkle with bread crumbs and parmesan cheese.
Several layers will be formed.
Pour in the cheese mixture and fill to just below the rim of the pan.
Bake at 350° for 35 to 40 minutes until tortino is golden brown.
Allow 15 minutes to cool.
Serve warm or at room temperature.
