Layered Vegetable Torte Recipes

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INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)



Ina Garten's Roasted Vegetable Torte (Barefoot Contessa) image

Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!

Provided by Black Radish

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 zucchini, cut into 1/4 inch slices
1 red onion, cut in half lengthwise and sliced
1 garlic, minced
olive oil
kosher salt
fresh ground pepper
2 red bell peppers, halved, cored, and seeded
2 yellow bell peppers, halved, cored, and seeded
1 eggplant, unpeeled, cut into 1/4 -inch slices (1 1/2 pounds)
1/2 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 400 degrees.
  • Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
  • Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
  • In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
  • Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
  • Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
  • Drain the liquids, place on a platter, and serve at room temperature.

Nutrition Facts : Calories 116.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 139.4, Carbohydrate 18.1, Fiber 5.2, Sugar 6, Protein 6.6

LAYERED VEGETABLE TORTE



Layered Vegetable Torte image

Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well - they have to become quite tender - before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.

Provided by Mark Bittman

Categories     dinner

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh

Steps:

  • Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
  • Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
  • Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams

VEGETABLE TORTES



Vegetable Tortes image

Categories     Cheese     Mushroom     Potato     Vegetable     Appetizer     Bake     Vegetarian     Winter     Phyllo/Puff Pastry Dough     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 tortes (each serving 8)

Number Of Ingredients 19

2 1/2 lb boiling potatoes such as Yukon Gold
2 lb cremini mushrooms, trimmed and halved
2 shallots, coarsely chopped
1/2 teaspoon dried thyme, crumbled
1 stick (1/2 cup) unsalted butter
1/2 cup dry white wine
1/4 cup whole milk, heated
1 large garlic clove, minced
1/2 cup chopped scallion greens
1 1/2 (15-oz) boxes frozen peas, thawed
2 lb eggplants
1/4 cup olive oil
7 red bell peppers
5 frozen puff pastry sheets (from three 17 1/4-oz packages), thawed
6 tablespoons fine dry bread crumbs
3/4 lb smoked Gouda or mozzarella, coarsely grated (2 cups)
1 large egg, lightly beaten
Special Equipment
a food mill fitted with fine disk and 2 (10-inch) springform pans

Steps:

  • Cook potatoes:
  • Cover potatoes with cold salted water by 1 inch, then simmer until just tender, about 20 minutes.
  • Prepare mushrooms as potatoes cook:
  • Finely chop mushrooms with shallots and thyme in 2 batches in a food processor. Sauté half of mixture in 2 tablespoons butter with salt and pepper to taste in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Add 1/4 cup wine and simmer, stirring, until wine is evaporated, about 2 minutes. Transfer to a bowl to cool, then cook remaining mushroom mixture in same manner. Season as needed.
  • Make potato filling:
  • Drain potatoes in a colander and, when cool enough to handle, peel. Force warm potatoes through food mill into a large bowl. Stir in hot milk, garlic, scallions, remaining 4 tablespoons butter, peas (do not crush), and salt and pepper to taste. Cool to room temperature.
  • Broil eggplants:
  • Preheat broiler.
  • Cut 2 thin lengthwise slices from opposite sides of each eggplant and discard. Cut eggplants lengthwise into 1/4-inch-thick slices, then brush both sides with oil and season with salt and pepper. Arrange some eggplant slices in 1 layer on rack of a broiler pan and broil in batches 2 to 3 inches from heat, turning once, until just tender and golden brown on both sides, about 5 minutes total. Cool cooked eggplant on broiler rack 5 minutes, then transfer to a plate. Broil remainder in same manner.
  • Roast peppers:
  • Lay bell peppers on their sides on racks of gas burners and turn flames on high. (Or put peppers on rack of broiler pan about 2 inches from heat.) Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer peppers to a large bowl and let stand, covered, 15 minutes. Peel peppers, discarding skins. Slit peppers lengthwise and open them flat, discarding seeds and ribs. Pat peppers dry.
  • Make pastry shells:
  • Oil springform pans. Roll out 1 sheet of puff pastry on a lightly floured surface with a floured rolling pin into a 16- by 10 1/2-inch rectangle. Trim edges and halve pastry lengthwise. Line half of side of 1 pan with 1 pastry half, leaving a 1 1/2-inch overhang at top and 1 inch of bottom edge on bottom of pan. Gently press pastry into bottom of pan. Repeat with remaining half sheet of dough so that side of pan is completely lined. Gently press together edges of pastry where they meet. Roll out another pastry sheet into a 14-inch square and cut into a 10-inch round using bottom of springform pan as a guide. (Reserve pastry scraps for another use.) Put round in bottom of pan and press edges to seal. Chill pastry-lined pan while repeating procedure with remaining pan and 2 more pastry sheets.
  • Assemble tortes:
  • Sprinkle bottoms of pastry shells evenly with bread crumbs. Divide filling ingredients between pastry shells in following manner, seasoning each layer with salt and pressing each layer firmly and evenly into pans: potato mixture, 1 cup cheese (1/2 cup each), eggplant, mushroom mixture (press down firmly on mushrooms with paper towels to remove excess moisture and repeat process until towels are almost dry), roasted peppers, and remaining cup cheese.
  • Roll out remaining pastry sheet on lightly floured surface with a floured rolling pin into a 16- by 12-inch rectangle, then cut crosswise into 1/2-inch-wide strips with a pizza wheel or a sharp knife. Brush pastry overhang with egg and arrange half of strips in a lattice pattern on top of filling in each torte. Trim strips at edge of pan. Gently press ends of strips into pastry on sides of pans, then roll overhang into inside edge of pan. Brush lattice and rolled edges with egg. Chill tortes 45 minutes.
  • Bake tortes:
  • Position oven rack in bottom third of oven and cover with a large sheet of foil. Preheat oven to 425°F.
  • Bake tortes on foil in oven, rotating pans halfway through baking, until well browned, 45 to 50 minutes (if tortes get too brown, tent edges with foil). Transfer tortes in pans to a rack. Run a sharp knife around inside edges of pans and carefully remove sides of pans. Cool tortes at least 1 hour (to serve warm) and up to 3 hours (to serve at room temperature).

LAYERED VEGETABLE TORTE



Layered Vegetable Torte image

Make and share this Layered Vegetable Torte recipe from Food.com.

Provided by mewack

Categories     Savory Pies

Time 1h25m

Yield 1 torte, 10 serving(s)

Number Of Ingredients 17

2 1/2 cups flour
2 1/2 tablespoons olive oil
1/2 teaspoon rock salt
1/2 cup water, enough to bind
2 teaspoons olive oil
1 red onion, diced finely
1 garlic clove, diced finely
14 ounces crushed tomatoes
1 tablespoon brown sugar
1 tablespoon red wine or 1 tablespoon balsamic vinegar
2 anchovies, roughly chopped
1 eggplant
2 zucchini
4 slices prosciutto
1 handful basil leaves
1 cup parmesan cheese, grated
1 egg, for egg wash

Steps:

  • In a mixer, or in a food processor, add the flour and rock salt. Begin mixing and add the oil, then slowly add the water until the dough just comes together.
  • Knead the dough with your hands for 10 minutes; it will be quite tough.
  • Wrap the dough in cling film and refrigerate for at least 1 hour.
  • Sweat onion and garlic in a pan with a little olive oil.
  • Add the crushed tomatoes and simmer for 30 minutes.
  • Slice the eggplant into .5 in rounds and slice zucchini lengthwise into 1/4 inch strips.
  • Grill vegetables on a high heat on a barbecue, griddle or in a frying pan.
  • Add sugar and vinegar to the tomato sauce and simmer until thick.
  • Add the anchovies.
  • Take ½ of the dough and roll out to a thickness of approximately 0.2mm.
  • The dough will spring back so just keep working it until you get a large circle (approximately 15 inches).
  • Place on greaseproof paper onto a baking tray.
  • Layer the filling in the center of the dough, leaving approximately 2 inches around the edge for sealing.
  • Layer in the order of eggplant, zucchini, prosciutto, tomato sauce, basil leaves, and parmesan.
  • Repeat, and finish with a layer of eggplant.
  • Roll the remaining dough out to a similar size and lay over the filling.
  • Crimp and fold the edges to seal the torta (you can trim the edges a little if you have too much dough), and prick the top a few times with the point of a sharp knife.
  • Brush the torta with egg wash.
  • Bake at 340ºF for 30-40 minutes.
  • Cut into wedges and serve with a green salad.

Nutrition Facts : Calories 242.7, Fat 8.2, SaturatedFat 2.6, Cholesterol 30.6, Sodium 281.1, Carbohydrate 33.3, Fiber 3.5, Sugar 5.2, Protein 9.3

LAYERED VEGETABLE TORTE



Layered Vegetable Torte image

Number Of Ingredients 1

1 dash blah

Steps:

  • PREPARATION Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft. Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil. Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

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