HARVEST VEGETABLE TORTE RECIPE
Provided by รก-174942
Number Of Ingredients 18
Steps:
- Peel and quarter sweet potatoes. Place in large pot, cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Drain potatoes, transfer to medium bowl and, while still warm, coarsely mash. Using electric mixer, beat in butter, eggs, salt and pepper to taste until smooth. In large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until softened, about 10 minutes. Add mushrooms and garlic and cook, stirring often, until mushrooms release their liquid; allow to evaporate. Stir in thyme and season to taste with salt and freshly ground pepper. Remove pan from heat and let cool. In medium bowl, mix ricotta cheese, spinach, egg whites, dill, red pepper flakes and 1/2 teaspoon salt until blended. Preheat oven to 375 degrees. Unfold one puff pastry sheet and place on lightly floured surface. Roll out to a 14-inch square, then cut dough into a 14-inch circle. Transfer circle to ungreased 8 1/2- or 9-inch springform pan and press gently to fit into bottom and side (there will be some overhang for folding over top of pie). Spoon sweet potato mixture into pastry and pat into even layer. Spoon mushroom mixture over potatoes and spread evenly. Top with spinach mixture (filling may come slightly over top of pan). Carefully fold pastry overhang on top of the filling. Brush edges with egg wash and seal. Unfold second puff pastry sheet on lightly floured surface. Roll out slightly, then cut into an 8 1/2- or 9-inch circle. Place circle of dough over top and press edges into pan to seal. Brush top with egg wash and, using a small sharp knife or razor blade, slash top in a cross-hatch pattern. Bake 35 to 40 minutes. When well browned, loosely cover top with foil. Reduce heat to 350 degrees. Carefully remove side of pan and brush sides with egg wash. Bake until sides are golden, about 35 to 40 minutes. Remove from oven and let cool slightly before cutting into wedges and serving. Garnish each serving with fresh herb sprigs. This recipe yields 12 servings. Per Serving: 445 Cal; 14g Prot; 24g Total Fat (6 Sat. Fat); 46g Carb.; 52mg Chol; 269mg Sod.; 5g Fiber.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
David Ella
[email protected]This torte is a great way to get your kids to eat their vegetables. My kids love it!
Rodrigo Gonzalez
[email protected]I love that this recipe is so versatile. I've used different types of vegetables and cheeses, and it's always delicious.
WENDY NOEL
[email protected]This recipe is a keeper! I've made it several times, and it's always a hit.
Ashley Baker
[email protected]I made this torte for a picnic, and it was the perfect finger food. It was easy to eat and didn't get soggy.
Paul Goudy
[email protected]I'm allergic to eggs, so I substituted a flax egg in this recipe. It worked perfectly!
Abena Adumiah
[email protected]This torte is a great way to use up leftover vegetables. I added some chopped spinach and zucchini, and it was delicious.
Faisal Waheed
[email protected]I followed the recipe exactly, but my torte didn't turn out as flaky as I would have liked. I think I might have overmixed the dough.
Chidiebere Owunna
[email protected]I'm not a big fan of vegetables, but this torte was surprisingly delicious. The cheese and eggs helped to balance out the flavors.
Twinomujuni Ayan Baker (DR TAB Extra mature)
[email protected]This recipe was easy to follow, and the torte turned out beautifully. The roasted vegetables added a lovely depth of flavor.
David Murray
[email protected]I made this torte for a potluck, and it was a huge success. Everyone loved it!
Mike Lemus
[email protected]This vegetable torte was a hit with my family! The flavors blended perfectly, and the crust was flaky and delicious. I'll definitely be making this again.