We had the most wonderful experience being able to visit Germany a few short years ago taking in the view of quaint Bavarian villages that dotted the countryside. The first morning I was served breakfast I instantly fell in love with their Bavarian breakfasts! They had some sweets, but the mainstay were indescribable cheeses, German sausages & meats galore, smoked salmon and lox, eggs, olives, incredible mustards, and breads. I was in HEAVEN as I am one of those people that tend to lean towards the savory side in the mornings (but I can down doughnuts).
Bavarian “breakfast” foods are now my favorite any-time-of-the-day snack or meal and I am sharing it with you in the form of a beautiful and very tasty torte you can serve for any meal. I serve it with a dollop of my Sweet Hot Mustard to dip in nearly every bite (this is also very easy to make). It’s just the best, try it, you’ll love it!
I used provolone, smoky gouda, and parmesan (closest to what we were served in Germany) with bratwurst and deli sliced honey ham, topped with layers of homemade olive tapenade and sauteed sweet red peppers.
I did make my own dinner roll dough for the top & bottom crust but if you want to make this easier buy 2 cans of crescent roll dough in the refrigerated section at your local market. Half of the dough is pressed into the bottom of a coated spring form pan that has been lined out the outer side bottom with foil (to keep eggs from running out while baking).
Olive tapenade is sold at just about everywhere too, but it’s so easy to make if you have a food processor (even a small one), and more economical too. I am giving you the recipe for the dough and olive tapenade below. I nibbled on the olive tapenade while I was making the torte…couldn’t wait, it is delish!
Time to get started! Wow your friends and your taste buds; you can “see” the sites of Bavaria with every bite. Good luck saving the last slice for yourself, it’s a never ending story here!
- 9-10-inch spring form pan
- 1 recipe copycat Pillsbury crescent rolls (equals 2 tubes, 8 ounces each, refrigerated crescent rolls)**
- 7 large eggs (save 1 for topping)
- 1/2 cup grated parmesan cheese
- 1 teaspoon basil
- 1/2 teaspoon dill
- 1/8 teaspoon pepper
- 8-9 ounces thinly sliced deli ham
- 10 ounces bratwurst, casing removed , cooked & crumbled
- 4 ounces smoked gouda cheese, grated
- 4-6 ounces sliced provolone cheese
- 1 cup olive tapenade (recipe below)
- 1 sweet red pepper, seeded, chopped
- 1/2 pound mixed pitted olives (green pimento stuffed & kalamata)
- 2 cloves garlic
- 1 teaspoon basil
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- dash of black pepper
- 3 1/2 cups flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1 Tablespoon active dry yeast
- 2 eggs, lightly beaten
- 1/4 Cup lukewarm Water
- 2/3 cup lukewarm milk
- 1/2 cup softened butter
- 2 Tablespoon extra softened butter (for assembling rolls)
- In stand-up mixer blend together all dry ingredients, including yeast.
- Add butter, eggs, water and milk all once and mix using paddle attachment. "knead" in mixer for about 4 to 5 minutes (okay to go longer). This is a soft dough so you won't need to use the dough hook attachment.
- Place dough in greased or buttered bowl, turn once to coat, loosely place towel over bowl & let rest about 45 minutes.
- While dough is resting, saute red pepper in 1-2 teaspoons olive oil on medium high for about 4 to 5 minutes, remove from heat.
- Pulse all ingredients in food processor until "chopped" (do not puree).
- Cover outside bottom of spring form pan with foil, crimp around edges, and place onto baking sheet. Coat the spring form pan with non-stick cooking spray.
- Divide dough in half, roll out to 9-10-inches and press onto bottom of prepared pan to form a crust. This is a very soft dough, you may want to roll it onto floured-coated parchment & invert into pan. Bake 15 minutes, remove from oven and set aside.
- Beat 6 eggs with parmesan cheese, dill, pepper and basil.
- Layer half each of ham, bratwurst, cheeses, olive tapenade, red peppers, and half egg mixture. Repeat all layers.
- Roll out remaining dough to size of pan, place on top, brush with beaten egg & bake 1 hour, 15 minutes (75 minutes total).
- let cool about 20 minutes, loosen from sides of pan before releasing spring.
- Serve with mustard as dipping sauce.