Today, it’s all about brunch, Bavarian Brunch Torte. We had the most wonderful experience being able to visit Germany a few short years ago. We took in views of quaint Bavarian villages that dotted the countryside, castles, and bakeries on every corner. I instantly fell in love with their Bavarian breakfasts; I had no idea what I had been missing! There were some sweets, but the mainstay were indescribable cheeses, sausages & meats galore. There was also quite the spread of smoked salmon, lox, eggs, olives, incredible mustard, and breads. I was in HEAVEN! I am one of those people that tend to lean towards the savory side in the mornings (but I can pound down doughnuts occasionally).
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!
Provolone, smoky gouda, and parmesan were the closest to the cheeses we were served in Germany. Of course, bratwurst and deli ham was easy. The final layers are homemade olive tapenade and sauteed sweet red peppers.
I nibbled on the olive tapenade while I was making the torte…couldn’t wait, it is delish!
I usually make all doughs from scratch, but I decided to save my time for the filling prep. You can use puff pastry (Schar puff pastry is gluten free), or 2 cans of crescent roll dough. Even though both doughs are ready made, the main event is the filling, either dough choice is superb. I used puff pastry for my torte.
Line the outer side bottom of a 10-inch spring form pan with foil. Place one sheet of the puff pastry in the bottom and gently press the sides and corners. (See above.)
Cut the corners off of the other sheet of puff pastry (which is the top). Use the cut off corners to overlap and press into bottom to build up sides. (See below.)
Layer half each of the ham, bratwurst, cheeses, olive tapenade, red peppers,and 2 of the beaten eggs poured over the top. Repeat for a second layer, tuck in puff pastry and brush on the last beaten egg (egg #5).
Right out of the oven it looks toasty-licious! After you let the torte cool a few minutes, run a butter knife around edges before removing the spring form ring.
Even though the torte is so savory and delicious, I do love dipping it into my homemade sweet hot mustard. It takes me back Bavaria with every bite.
This is an elegant torte to serve at your next luncheon, brunch, or treat the family! I hope you love it!
Helpful Product(s) Used:
Wilton 9-inch Springform Pan. My springform pan is still going strong, but I own a couple now. It’s a one-time purchase, great for savory tall pies too, like Veggie Pie with Spinach Pastry Crust.
Bavarian Brunch Torte
Layers of meats, cheeses, olive tapenade, and sweet red bell peppers, with a savory egg sauce that bakes together in a Bavarian “sandwich” Torte masterpiece.
12
45
minutes70
minutesKeep the screen of your device on
Ingredients
Two 8- ounce tubes refrigerated crescent rolls (or other dinner roll recipe of choice)
5 large eggs
1/2 cup grated parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried dill
1/8-1/4 teaspoon black pepper
8-9 ounces sliced deli ham
10 ounces bratwurst (casing removed, cooked & crumbled)
4 ounces smoked gouda cheese, grated
5-6 ounces sliced provolone cheese
1 cup olive tapenade
1 sweet red bell pepper, seeded and chopped
Directions
- Preheat oven to 350 F.
- Saute red pepper in olive oil in a skillet over medium-high heat for 4 to 5 minutes and set aside.
- Beat 6 of the eggs with the parmesan cheese, dill, pepper and basil and set aside.
- Cover bottom of spring form pan with foil, crimp around edges, and place onto bakingsheet. Coat the foil with non-stick cooking spray.
- Use one package of the crescent rolls and press into the bottom of the lined spring form pan.
- Build Torte: Layer half each of ham, bratwurst, cheeses, olive tapenade, red peppers,and 2 of the beaten eggs poured over. Repeat all layers with 2 more beaten eggs poured on top. Roll out remaining dough to size of pan, place on top,
- Beat the remaining egg and brush the top dough of the torte. Bake 70 minutes.
- Let cool about 10 minutes before serving, I prefer warm, but also good cold if that's your thing! Serve with sweet hot mustard as a dip and extra olive tapenade.
Equipment
- One 9 to 10-inch Spring Form Pan
