Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9-inch springform pan
- food processor
Step-by-step instructions:
1. In a food processor, pulse together the flour, salt, and black pepper until combined. Add the butter and pulse until the mixture resembles coarse meal.
2. With the machine running, add the ice water through the feed tube and process until the dough comes together in a ball.
3. Flatten the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F.
5. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
6. Add the mushrooms and cook until they release their liquid and are browned, about 10 minutes.
7. Add the garlic, thyme, salt, and black pepper and cook for 1 minute. Remove from heat and let cool.
8. On a floured surface, roll out the dough to a 12-inch circle. Transfer to the springform pan and press into the bottom and up the sides.
9. Sprinkle the Gruyere cheese and Parmesan cheese over the bottom of the crust.
10. In a medium bowl, whisk together the eggs and heavy cream. Stir in the mushroom mixture and parsley.
11. Pour the mixture into the crust.
12. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
13. Let cool for 10 minutes before removing the sides of the pan.
14. Serve warm or at room temperature.
Time:
Preparation time: 45 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 14g
Cholesterol: 145mg
Sodium: 380mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use Swiss cheese or Emmental cheese.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the mushroom mixture for a meatier torta.
- Use different types of mushrooms, such as shiitake or cremini, for a different flavor.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for a pop of color and flavor.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the torta cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Store leftover torta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a 350°F oven for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the torta on a platter with a sprinkle of fresh parsley on top.
Garnishes:
Sprinkle with additional grated Parmesan cheese or chopped fresh herbs.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of ice water at a time until it comes together.
- If the filling is too runny, bake for an additional 5-10 minutes or until set.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
The torta is a traditional Italian dish that is typically made with a savory filling and a pastry crust. It is similar to a quiche or a savory pie.
Flavor profiles:
The Gruyere and Mushroom Torta has a rich and savory flavor from the mushrooms and cheese. The crust is buttery and flaky, adding a nice texture to the dish.
Serving suggestions:
Serve the torta as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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