Best Layered Vegetable Torte Recipes

LAYERED VEGETABLE TORTE

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.

LAYERED VEGETABLE TORTE

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.

LAYERED VEGETABLE TORTE

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.