Some recipes are a celebration of tradition and comfort, and the Easy Italian Brunch Torte is exactly that. This savory dish brings together the rich, hearty flavors of Italian cuisine in a layered masterpiece that’s perfect for brunch, lunch, or even a light dinner. Imagine the combination of flaky pastry, creamy ricotta, savory meats, and fresh vegetables—all baked to golden perfection. It’s a dish that feels like a warm embrace, perfect for sharing with loved ones on lazy weekends or special occasions.

The first time I made this torte, it was for a family gathering. My Italian grandmother had always made something similar, and I wanted to recreate her magic. As the torte baked, the kitchen filled with the irresistible aroma of garlic, herbs, and melted cheese. When I pulled it out of the oven, my family gathered around, eager to taste it. My dad took the first bite and smiled. “This tastes like Nonna’s cooking,” he said. Since that day, this torte has become a staple in our home, a recipe we turn to time and time again. Let’s bring a little bit of Italian tradition and joy to your kitchen with this easy, crowd-pleasing recipe.

This Easy Italian Brunch Torte is a delicious twist on classic Italian flavors. Featuring layers of puff pastry, ricotta cheese, prosciutto, spinach, and sun-dried tomatoes, this dish is rich, savory, and packed with flavor. Ready in under an hour, it’s the perfect combination of simplicity and indulgence. Whether you’re cooking for a special occasion or just because, this torte is sure to impress.

The first time I served this torte, it was during a Sunday brunch with friends. I wanted to bring something unique, so I decided to create a layered Italian-inspired dish. As I placed the golden, flaky torte on the table, my friend Maria raised an eyebrow. “What’s this?” she asked. But after one bite, she was hooked. “This is incredible!” she exclaimed, reaching for another slice. By the end of the meal, the entire torte was gone, and everyone was asking for the recipe. It was then I realized that this dish wasn’t just a meal—it was a conversation starter, a way to bring people together and create lasting memories.

Why This Easy Italian Brunch Torte

Selling Points:

• Comfort in Every Bite: Combines the rich, savory flavors of Italian cuisine in one satisfying dish.
• Quick and Easy: Ready in under an hour, perfect for last-minute meals.
• Crowd-Pleasing: Loved by both kids and adults, making it a great recipe for gatherings.
• Versatile: Customize with your favorite meats, cheeses, and vegetables.
• Perfect for Any Occasion: Great for brunch, lunch, or even a light dinner.

What You Need for Easy Italian Brunch Torte

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 4 large eggs
• ½ cup cooked spinach, drained and chopped
• ½ cup sun-dried tomatoes, chopped
• 4 slices prosciutto, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 egg (for egg wash)

How to Make Easy Italian Brunch Torte

1. Prep the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan or pie dish.
2. Prepare the Puff Pastry: Roll out the puff pastry and line the bottom and sides of the prepared pan. Trim any excess dough.
3. Mix the Filling: In a large bowl, combine the ricotta, mozzarella, Parmesan, eggs, spinach, sun-dried tomatoes, prosciutto, garlic, oregano, basil, salt, and pepper. Mix until well combined.
4. Assemble the Torte: Pour the filling into the puff pastry-lined pan, spreading it evenly.
5. Add the Top Layer: Roll out the remaining puff pastry (if any) and place it over the filling. Trim and seal the edges.
6. Egg Wash: Beat the remaining egg and brush it over the top of the torte.
7. Bake: Bake for 35-40 minutes, or until the pastry is golden brown and the filling is set.
8. Cool and Serve: Let the torte cool for 10 minutes before slicing and serving.

Tips for Easy Italian Brunch Torte

• Drain Ingredients Well: Ensure the spinach and sun-dried tomatoes are well-drained to prevent a soggy torte.
• Customize the Filling: Swap prosciutto for cooked sausage or bacon, or add roasted red peppers for extra flavor.
• Chill the Dough: If the puff pastry becomes too soft, chill it in the fridge for 10-15 minutes before assembling.
• Serve Warm: This torte is best served warm, but it can also be enjoyed at room temperature.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days

Substitutions and Variations

• Gluten-Free: Use gluten-free puff pastry or a gluten-free pie crust.
• Vegetarian: Omit the prosciutto and add more vegetables like mushrooms or zucchini.
• Cheese Options: Swap ricotta for cottage cheese or goat cheese.
• Herb Variations: Use fresh basil or parsley instead of dried herbs.
• Crustless Version: Skip the puff pastry and bake the filling in a greased dish for a low-carb option.

Make a Healthier Version

• Low-Fat Cheese: Use part-skim ricotta and mozzarella to reduce fat content.
• Egg Whites: Replace two whole eggs with four egg whites for a lighter filling.
• Whole Wheat Crust: Use a whole wheat pie crust instead of puff pastry.
• Add More Veggies: Incorporate additional vegetables like bell peppers or asparagus for extra nutrients.

Closing for Easy Italian Brunch Torte

This Easy Italian Brunch Torte is more than just a dish—it’s a celebration of flavor, tradition, and creativity. Whether you’re cooking for a crowd or just treating yourself, this torte is sure to bring joy to your kitchen. Don’t forget to let us know how your torte turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy cooking!

Frequently Asked Questions for Easy Italian Brunch Torte

Can I make this torte ahead of time?
Yes! Assemble the torte and refrigerate it overnight. Bake it just before serving.

Can I freeze the torte?
Absolutely. Bake the torte, let it cool completely, and freeze it in an airtight container for up to 2 months. Reheat in the oven before serving.

Can I omit the prosciutto?
Of course! The torte is delicious with or without meat.

How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.

Can I use fresh spinach instead of cooked?
Yes, but be sure to sauté it first to remove excess moisture.

What’s the best way to reheat the torte?
Warm it in the oven at 350°F (175°C) for 10-15 minutes.

Can I use a different type of cheese?
Yes, feel free to experiment with your favorite cheeses.

Is this torte kid-friendly?
Absolutely! Kids love the cheesy, savory flavors.

Can I add other vegetables?
Yes, zucchini, mushrooms, or bell peppers are great additions.

Can I make this gluten-free?
Yes, use gluten-free puff pastry or a gluten-free pie crust.

How do I prevent the crust from getting soggy?
Ensure all filling ingredients are well-drained before assembling.

Can I make this in a regular pie dish?
Yes, a 9-inch pie dish works perfectly.

Enjoy creating this Easy Italian Brunch Torte and sharing it with your loved ones!

Easy Italian Brunch Torte

Recipe by Aisha DevCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 sheet puff pastry, thawed

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 4 large eggs

• ½ cup cooked spinach, drained and chopped

• ½ cup sun-dried tomatoes, chopped

• 4 slices prosciutto, chopped

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and pepper to taste

• 1 egg (for egg wash)

Directions

• Prep the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan or pie dish.
• Prepare the Puff Pastry: Roll out the puff pastry and line the bottom and sides of the prepared pan. Trim any excess dough.
• Mix the Filling: In a large bowl, combine the ricotta, mozzarella, Parmesan, eggs, spinach, sun-dried tomatoes, prosciutto, garlic, oregano, basil, salt, and pepper. Mix until well combined.
• Assemble the Torte: Pour the filling into the puff pastry-lined pan, spreading it evenly.
• Add the Top Layer: Roll out the remaining puff pastry (if any) and place it over the filling. Trim and seal the edges.
• Egg Wash: Beat the remaining egg and brush it over the top of the torte.
• Bake: Bake for 35-40 minutes, or until the pastry is golden brown and the filling is set.
• Cool and Serve: Let the torte cool for 10 minutes before slicing and serving.