Savory torte recipe

Savory Torte recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This savory torte recipe is a delightful dish that combines layers of flavorful ingredients to create a mouthwatering treat. With a buttery crust, this torte is filled with a medley of vegetables, herbs, and cheese, making it a perfect option for a light lunch or dinner. The combination of textures and flavors in this recipe will leave your taste buds satisfied and craving more. Whether served as a main course or a side dish, this savory torte is sure to impress your family and friends.

Keywords: savory, torte, recipe, vegetables, cheese

savory torte recipe details

Savory torte recipe, recipe Rating: 4.5
Number of votes:98

Ingredients – Egg Crepes

1 cup milk

1 cup unbleached white flour

4 eggs

2 Tablespoons melted butter

Pinch salt

Ingredients – Filling

1 bunch spinach — cleaned, stemmed, and chopped

1/2 pound mushrooms, chopped

2 Tablespoons butter

8 ounces cream cheese

Pinch salt

Grind of pepper

1/4 teaspoon nutmeg

Instructions:

For years we have offered our smoked salmon torte for breakfast. This has been a very popular and requested recipe blending smoked salmon filling with buckwheat crepes that are stacked 6 high. This recipe offers a new flavor combination and can be served for lunch or breakfast. For a more substantial meal, chopped and sauteed ham can be added to the filling. I usually serve meat on the side, as not all of our guests eat meat.

Egg Crepes: Mix the crepe ingredients well in a blender and let batter sit. The batter should resemble heavy cream. Heat a 10-inch skillet over medium high heat. Add 1/2 teaspoon butter to pan before making first crepe. After the initial crepe is cooked, you should not need to add more butter. While tilting pan, add just enough batter to thinly cover the bottom of pan. Cook until bubbles pop, about 1 minute. Turn over and brown other side. This recipe makes 6 large crepes.

Filling: Saute spinach and mushrooms in butter until tender and most of moisture has evaporated. Add cream cheese and seasonings and mix well. Season to taste. Keep warm.

Assembly: Place a large rectangle of foil on counter. Cook 1 crepe and place in middle of foil. Spread 20% of filling over crepe and top with second crepe. Repeat until you have 5 crepes covered with mixture. Top with final crepe and seal with foil. Place in preheated 350-degree oven for a few minutes to be sure the torte is evenly warm. Cut into 8 wedges and serve with a dollop of sour cream and snipped chives.