Autumn Torte Rustica

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“The wonderful flavor and lovely look of this cheese and vegetable pie is worth the bit of extra effort it takes to prepare it. The butternut squash adds a subtle sweetness that's irresistible. Slices make a great appetizer, or serve it with soup and salad as a light meal. *(Cooking Time includes the 45 minute cool time.)*”
12 slices

Ingredients Nutrition


  1. Preheat oven to 400°F Place squash slices on baking sheet coated with cooking spray. Lightly spritz with cooking spray. Bake 15 minutes or until tender.
  2. Meanwhile, in a bowl, combine two eggs, cheeses and sage. In a small bowl, whisk water and remaining egg; set aside.
  3. In a large skillet, saute onion in oil until tender. Stir in the spinach, garlic and nutmeg. Cook and stir for 2 minutes; set aside.
  4. Unfold one pastry sheet onto a lightly floured surface. Roll out into a 14-inch square. Press onto bottom and up sides of a greased 9-inch springform pan, allowing excess pastry to drape over edges. Brush with reserved egg mixture.
  5. Layer with half of the squash, cheese mixture and spinach. Repeat layers. Roll out the remaining pastry into a 10-inch square; place over filling. Trim edges; fold the bottom pastry over the top and press edges to seal. Reroll pastry trimming. Cut out with a small leaf cookie cutter; place on torte. Brush pastry with egg mixture.
  6. Place pan on baking sheet. Bake at 400°F for 40-45 minutes or until golden brown. Remove to wire rake to cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers. Yield: 12 servings.

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