Best 3 Layered Vegetable Torte Recipes

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Indulge in a culinary masterpiece with our Layered Vegetable Torte, a symphony of flavors and textures that will tantalize your taste buds. This torte features an artful arrangement of roasted vegetables, nestled between layers of tender phyllo dough and a velvety cheese sauce. The medley of vegetables, including zucchini, eggplant, bell peppers, and mushrooms, is roasted to perfection, bringing out their natural sweetness and umami richness. Each bite offers a delightful contrast between the crispy phyllo dough, creamy cheese sauce, and tender-crisp vegetables. Perfect for special occasions or a delightful vegetarian main course, this Layered Vegetable Torte is sure to impress. Our collection of recipes also includes a classic Italian Lasagna, a hearty and comforting dish featuring layers of pasta, cheese, and a rich tomato sauce. Experience the flavors of the Mediterranean with our Greek Moussaka, a flavorful casserole made with layers of eggplant, ground beef, and a creamy béchamel sauce. For a lighter option, try our Summer Vegetable Tian, a colorful and refreshing dish featuring fresh vegetables arranged in a stunning spiral pattern.

Here are our top 3 tried and tested recipes!

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

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.

Tips:

  • Choose firm vegetables: To ensure your torte holds its shape, use vegetables that will retain their texture when baked, such as carrots, potatoes, and zucchini.
  • Slice vegetables evenly: This will help them cook evenly and ensure a uniform appearance.
  • Use a variety of colors: This will make your torte more visually appealing.
  • Don't overcook the vegetables: They should be tender but still have a slight crunch.
  • Use a good quality cheese: This will make a big difference in the flavor of your torte.
  • Let the torte cool completely before slicing: This will help it hold its shape.

Conclusion:

A layered vegetable torte is a beautiful and delicious dish that is perfect for any occasion. It is a great way to use up leftover vegetables and it is also a healthy and satisfying meal. With a little planning and effort, you can create a stunning vegetable torte that will impress your family and friends.

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