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Cheese-Filled Torta

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Friday, November 10, 2006

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Wine and Bread
Viktor Shvaiko
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Cheese-Filled Torta
Bon Appetit October 1987

"This round cheese bread is best presented hot, cut into wedges.
You can start the dough 1 day ahead."

Dough:
2 envelopes dry yeast
1 cup warm water (105 to 115 degrees F.)
1/2 cup (1 stick) butter, melted
3 eggs
1 tablespoon sugar
1 teaspoon salt
4 cups unbleached all-purpose flour

Filling:
2 tablespoons olive oil
2 small onions, thinly sliced
1/2 cup minced red bell pepper
1/2 cup minced green bell pepper
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
1/2 teaspoon coarsely ground pepper or dried red pepper flakes
1 pound shredded Fontina or Monterey Jack cheese (about 4 cups)
1 egg beaten with 1 tablespoon milk (glaze)

For dough:  Sprinkle yeast over warm water in large bowl; stir to dissolve. Let stand 5 minutes. Whisk in butter, eggs, sugar and salt. Add flour 1 cup at a time and mix until smooth dough forms. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
For filling:  Heat oil in heavy large skillet over low heat. Add onions and bell peppers and cook until onions are translucent, stirring occasionally, about 15 minutes. Cool completely.
Grease a 12-inch round pizza pan. Divide dough in half. Roll 1 piece out on lightly floured surface to 12-inch round. Transfer to prepared pan. Press edges to form 1/2-inch high rim. Sprinkle dough with Parmesan, then top with onion mixture. Sprinkle with pepper if desired. Cover with Fontina. Roll remaining dough out on lightly floured surface to 12-inch round. Cut into 1-inch-wide strips. Weave strips atop filling in lattice pattern. Fold rim over strips and pinch to seal; flute edges. (Can be prepared 5 hours ahead. Cover and refrigerate.) Let dough rise in warm draft-free area 30 minutes. Preheat oven to 350 degrees F. Lightly brush dough with glaze. Bake until golden brown, 40 to 45 minutes. Serves 8.
 

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