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Ingredientes
- 3 med sweet potatoes - (1 3/4 lbs)
- 2 Tbsp. butter softened
- 2 lrg Large eggs beaten lightly
- 2 Tbsp. extra virgin olive oil
- 1 c. minced leeks
- 2 lb cremini mushrooms coarsely minced
- 4 x garlic cloves chopped
- 2 Tbsp. minced fresh thyme (or possibly 1/2 tspn dry thyme)
- 1 ct part-skim ricotta - (15 ounce)
- 3 pkt frzn minced spinach - (10 ounce ea) thawed, squeezed dry
- 3 lrg egg whites
- 1/4 c. minced fresh dill or possibly parsley
- 1/4 tsp red pepper flakes
- 1 pkt frzn puff pastry - (17 1/4 ounce) thawed
- 1 x egg beaten, mixed with
- 1 tsp water Fresh herb sprigs for garnish
Direcciones
- Peel and quarter sweet potatoes. Place in large pot, cover potatoes by 1 inch with salted cool water and simmer till tender, about 20 min. Drain potatoes, transfer to medium bowl and, while still hot, coarsely mash. Using electric mixer, beat in butter, Large eggs, salt and pepper to taste till smooth.
- In large skillet, heat oil over medium heat. Add in leeks and cook, stirring often, till softened, about 10 min. Add in mushrooms and garlic and cook, stirring often, till mushrooms release their liquid; allow to evaporate. Stir in thyme and season to taste with salt and freshly grnd pepper. Remove pan from heat and let cold.
- In medium bowl, mix ricotta cheese, spinach, egg whites, dill, red pepper flakes and 1/2 tsp. salt till blended.
- Preheat oven to 375 degrees. Unfold one puff pastry sheet and place on lightly floured surface. Roll out to a 14-inch square, then cut dough into a 14-inch circle. Transfer circle to ungreased 8 1/2- or possibly 9-inch springform pan and press gently to fit into bottom and side (there will be some overhang for folding over top of pie).
- Spoon sweet potato mix into pastry and pat into even layer. Spoon mushroom mix over potatoes and spread proportionately. Top with spinach mix (filling may come slightly over top of pan). Carefully fold pastry overhang on top of the filling. Brush edges with egg wash and seal.
- Unfold second puff pastry sheet on lightly floured surface. Roll out slightly, then cut into an 8 1/2- or possibly 9-inch circle. Place circle of dough over top and press edges into pan to seal. Brush top with egg wash and, using a small sharp knife or possibly razor blade, slash top in a cross-hatch pattern.
- Bake 35 to 40 min. When well browned, loosely cover top with foil. Reduce heat to 350 degrees. Carefully remove side of pan and brush sides with egg wash. Bake till sides are golden brown, about 35 to 40 min. Remove from oven and let cold slightly before cutting into wedges and serving. Garnish each serving with fresh herb sprigs.
- This recipe yields 12 servings.
- Description: "Layers of mashed sweet potato, sauteed wild mushrooms and a mix of spinach and ricotta cheese transforms this satisfying torte into a stunning and delicious main-course centerpiece."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 12 servings | |
| Calories 153 | |
| Calories from Fat 66 | 43% |
| Total Fat 7.44g | 9% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 139mg | 6% |
| Potassium 701mg | 20% |
| Total Carbs 15.45g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.99g | 3% |
| Protein 7.68g | 12% |
