Tuesday, August 24, 2010
Layered Veggie Torte
More of a method than an actual recipe, this was inspired by this write-up in The Minimalist.
The veggies below are what we had on hand from the garden (see below!), but I can think of dozens of other additions that would be great as well.
I decreased some of the butter/oil that would have been good and instead slathered on some of the creamy pesto from last week.It turned out really well, and since we had grilled all the veggies the night before, it was easy to pop in the oven for 30min tonight.
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
Salt and freshly ground black pepper
5-10 small/medium tomatoes, cut into 1/4-inch slices
garlic salt, to taste
1 cup coarsely chopped fresh basil leaves
1 cup baby spinach1/4 cup (or less) freshly grated Parmesan
1/3 cup panko bread crumbs
1. Brush eggplant, zucchini and tomatoes lightly with oil (or cooking spray) and sprinkle with salt, garlic salt, and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
2. Heat oven to 400 degrees. Coat bottom and sides of 8-inch springform pan with oil/cooking spray. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, tomato, spinach 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 or melted butter if desired.
3. Bake torte in oven until hot throughout and browned on top, about 30 minutes (may need to set oven to broil at the very end). Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
Yield: 4 to 6 servings (ha, or 2 if you're Scott and I)