Farmhouse Cheese Torte | Midwest Living

Farmhouse Cheese Torte

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Farmhouse Cheese Torte

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  • Makes: 6 servings
  • Start to Finish 45 mins

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A breaded fried egg tops each of the little cheese tortes in this gourmet breakfast recipe. A mushroom cream sauce is served on top.

Ingredients

  • 2 teaspoons butter, melted
  • 1 15 - ounce carton ricotta cheese
  • 2 ounces fontina or Swiss cheese, shredded (1/2 cup)
  • 1 egg, lightly beaten
  • 1 egg white, lightly beaten
  • 1/2 teaspoon snipped fresh oregano
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmigiano-Reggiano or grated Parmesan cheese
  • 2 cups sliced fresh assorted mushrooms
  • 1 shallot, finely chopped
  • 1 tablespoon minced garlic (6 cloves)
  • 1 tablespoon butter
  • 1 1/2 cups whipping cream
  • 2 ounces Taleggio or Brie cheese, rind removed if necessary, cut up
  • 1 teaspoon snipped fresh oregano
  • Panko-Breaded Fried Eggs (see Recipe Center)
  • Fresh herbs or parsley leaves (optional)

Directions

  1. For tortes: Using the 2 teaspoons melted butter, lightly coat six 6-ounce ramekins, souffle dishes or custard cups. Set aside.
  2. In a medium bowl, combine ricotta cheese, fontina, egg, egg white, 1/2 teaspoon oregano, salt and black pepper. Spoon cheese mixture into prepared cups, filling each cup just under half full. Sprinkle Parmigiano-Reggiano on top of each.
  3. Bake, uncovered, in a 375 degree F oven for 20 to 25 minutes or until set and lightly browned. Remove from oven. Set aside and keep warm.
  4. For sauce: In a large skillet cook mushrooms, shallot, and garlic in 1 tablespoon hot butter over medium heat about 5 minutes or until tender, stirring occasionally. Stir in the whipping cream. Bring to boiling, stirring often; reduce heat. Add Taleggio cheese; stir until cheese is melted. Stir in 1 teaspoon oregano. Set aside and keep warm.
  5. To serve, remove ricotta cheese tortes from the ramekins. Place each torte in the center of a dinner plate. Place a Panko-Breaded Fried Egg on top of each torte. Spoon sauce around edges of torte. Garnish with fresh herbs or parsley leaves, if you like. Makes 6 main-dish servings.

Make Ahead Tip

  • Prepare tortes as directed above through step 2. Cover and chill up to 4 hours. To serve, bake and assemble as directed. Prepare sauce as directed in step 4. Refrigerate in an airtight container up to 24 hours. To serve, place sauce in a small saucepan and heat over low heat until heated through, stirring occasionally.

Nutrition Facts

(Farmhouse Cheese Torte)

Servings Per Recipe 6, Cobalamin (Vit. B12) (µg) 2, Monosaturated fat (g) 15, Polyunsaturated fat (g) 5, sodium (mg) 640, Potassium (mg) 371, calcium (mg) 414, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 13, fiber (g) 1, cal. (kcal) 643, Folate (µg) 60, sugar (g) 2, pro. (g) 27, Thiamin (mg) 0, carb. (g) 15, Riboflavin (mg) 1, Fat, total (g) 53, vit. A (IU) 1798, chol. (mg) 426, vit. C (mg) 2, sat. fat (g) 27, iron (mg) 2

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