Grenoble Torte Recipes

ITALIAN BRUNCH TORTE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

GRENOBLE TART (WALNUT TART)

Steps:

• MAKE TART SHELL: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy.
• Add egg yolk; beat well.
• Gradually beat in flour just until blended (mixture will be crumbly).
• Preheat oven to 375°F.
• With hands, form dough into a ball.
• Press evenly into bottom and side of a 9-inch fluted tart pan with removable bottom.
• Bake in center of oven 12 minutes, until lightly browned.
• Cool on wire rack.
• MAKE FILLING.
• Spread nuts on cookie sheet in single layer.
• Bake 375°F oven for 5 minutes; set aside to cool.
• Sprinkle walnuts in bottom of tart shell.
• In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream.
• Stirring constantly, bring to boiling over medium heat; boil 1 minute.
• Pour over walnuts.
• Bake in center of 375°F oven 10 minutes, or just until mixture is bubbly.
• Place on wire rack to cool.
• Meanwhile, beat remaining cream just until stiff.
• Refrigerate until serving.
• Serve tart at room temperature with bowl of whipped cream.
• Serves 12.
• TARTLETS: Divide pastry into 16 pieces.
• With fingers, press evenly into 16 (2 1/2-inch) tart pans.
• Bake; on cookie sheet, at 375°F 8 to 10 minutes; cool.
• Divide 1 cup finely chopped nuts into shells placed on cookie sheets.
• Pour filling into shells, dividing evenly.
• Bake 8 minutes, or just until filling is bubbly.
• Remove tarts from cookie sheets; cool on wire rack.
• TO SERVE: With tip of sharp knife, loosen edge of pastry from each tart pan.
• Lift out gently to serving plate.
• Serve with chilled whipped cream.
• Makes 16 servings.
• McCalls Cooking School.