Classic california torta
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Loaves frozen bread dough; thawed | |
| 1 | tablespoon | Fresh Thyme; chopped -=OR=- |
| 1 | teaspoon | Dried thyme; |
| 1 | medium | Red onion; chopped |
| 1 | clove | Garlic; peeded minced |
| 3 | cups | Mushrooms; sliced |
| Salt & pepper TO TASTE; | ||
| 3 | tablespoons | Olive oil; |
| 2 | tablespoons | Fresh dill; chopped |
| 4 | Zucchini; sliced | |
| ½ | Bunch of spinach leaves; washed and dried | |
| ⅔ | cup | Monterey jack cheese; shredded |
| ⅔ | cup | Mozzarella cheese; shredded |
| 8 | ounces | Crab meat; cooked flaked |
Directions
Heat oven to 375 degrees. Combine bread dough and let rise until doubled. On floured surface, sprinkle dough with thyme and roll out to a 20" circle. Transfer to a greased, 10" springform pan letting edges drape over the sides. Saute onions, garlic, mushrooms and seasonings in 2 tablespoons of olive oil until tender, about 5 minutes. Stir in dill and set aside. Saute zucchini in remaining oil until tender. Layer half mushrooms mixture, half zucchini, half spinach leaves, half cheeses and half crab meat into the dough-lined pan; repeat. Bring into dough together over the top, leaving small vent for steam to escape; brush light with oil or beaten egg. Bake at in a 375 F~ oven for 50 minutes, until golden brown. Cut into wedges and serve warm or cook to room temperature. PER SERVING: 479 cal; 12.9g fat; 1,058mg sod;
Source: The San Diego Union-Tribune, Food Section, 11/5/95 + California Milk Advisory Board
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 10-07-95