| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Italian | Vegtime5 | 10 | servings |
INGREDIENTS
| 2 1/4 | c | Unbleached all-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | c | Margarine or butter; (1/2 stick) |
| Chilled and cut into pieces | ||
| 1/4 | c | Vegetable shortening |
| 6 | tb | Ice water; up to 7 |
| 2 | tb | Olive oil |
| 1 | c | Chopped shallots or onion |
| 2 | lb | Cremini mushrooms; coarsely chopped |
| 4 | Cloves garlic; minced, up to 5 | |
| 2 | tb | Chopped fresh thyme |
| 3/4 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 15 | oz | Low-fat ricotta cheese |
| 30 | oz | Packaged frozen chopped spinach |
| Thawed and squeezed dry | ||
| 4 | lg | Egg whites |
| 1/4 | ts | Grated nutmeg |
| 1/4 | ts | Crushed red pepper flakes |
| 12 | oz | Jarred roasted red and/or yellow bell |
| Peppers | ||
| 1 | c | Grated Parmesan or Asiago cheese; divided |
| 1/4 | c | Fresh Italian bread crumbs; toasted |
| 10 | SERVINGS OVO-LACTO |
INSTRUCTIONS
PASTRY PIE This satisfying, rustic Italian pie was originally devised as a way to use up leftovers. Here, a filling of wild mushrooms, spinach. ricotta cheese and roasted red bell peppers transforms it into a stunning and delicious main-course centerpiece. Pastry: In large bowl, combine flour and salt. Cut in margarine and shortening with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in just enough ice water so that mixture forms a ball and holds together. Divide dough in half; wrap each half in plastic wrap and chill while preparing filling ingredients. In large skillet, heat oil over medium heat. Add shallots or onion and cook, stirring often, until soft, about 5 minutes. Add mushrooms and garlic and cook, stirring often, until mushrooms release their liquid and it evaporates, about 10 minutes. Stir in thyme, salt and pepper. Remove from heat and let cool to room temperature. In medium bowl, mix ricotta cheese, spinach, 3 egg whites, nutmeg and red pepper flakes until blended. Pat roasted peppers dry with paper towels. On lightly floured surface, roll about two-thirds of dough to a 12-inch circle. Line bottom and side of 9-inch springform pan with removable bottom with pastry. Beat remaining egg white; brush over crust. Sprinkle bread crumbs over crust. Stir 1/4 cup cheese into mushroom mixture and another 1/4 cup cheese into ricotta mixture. Spoon mushroom mixture into pastry crust and pat into an even layer. Spread ricotta cheese mixture evenly over mushrooms. Cut roasted peppers into strips; arrange over ricotta cheese mixture. Sprinkle remaining 1/2 cup Asia-go cheese evenly over peppers. Roll out remaining dough to a 10-inch circle. Cut slits attractively in dough; place over filling. Trim edges; fold top crust under forming a ridge. Flute edge attractively. Re-roll any pastry scraps, cut into desired shapes, brush with cold water and decorate top of pastry with them. Cover torte with plastic wrap, then with foil and freeze up to 1 month. To serve: Thaw torte completely in the refrigerator one day ahead. Preheat oven to 375 degrees. Place torte on baking sheet. Bake until crust is golden brown, about 50 minutes. Remove side of pan and bake 10 to 15 minutes more. Remove to wire rack and let cool 1 0 minutes. Transfer to serving plate and cut into wedges. PER SERVING: 353 CAL.; 18G PROT.; 17G TOTAL FAT (5G SAT. FAT); 34G CARB.; 14MG CHOL.; 708MG SOD.: 5G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999. Recipe by: Vegetarian Times Magazine, December 1997, page 33 Converted by MM_Buster v2.0l.
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