VEGETABLE TORTA
This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, rice, oregano and Parmesan. She substituted steel-cut oats for the rice, soaking and cooking the oats in mushroom broth, which contributed great flavor. She also added shredded zucchini, soaked portobello mushrooms and sun-dried tomatoes. This recipe is slightly different. Three tablespoons of extra virgin olive oil are a substitute for Ms. Figone's 6 tablespoons of butter, and fresh garlic for garlic salt. There's also a choice between dried portobello mushrooms and dried porcinis. Serve the torta with a simple tomato sauce.
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place the dried mushrooms in a bowl and pour on the boiling water. Let sit for 15 to 20 minutes, until the mushrooms are soft.
- Place the steel-cut oats in a bowl. Add salt to taste. Line a strainer with cheesecloth and place over the bowl. Drain the mushrooms, pouring their soaking liquid through the strainer, and then squeeze liquid out of the mushrooms while holding them over the strainer. The oatmeal should be submerged in the soaking liquid (add a little water if it is not). Leave the oatmeal to soak for 20 minutes while you prepare your other ingredients.
- Rinse the mushrooms of any sand. Drain them, then squeeze dry and chop medium-fine. Set aside.
- Heat 1 tablespoon of the olive oil in a wide saucepan over medium-high heat and add the soaked steel-cut oats, along with any liquid remaining in the bowl. Stir constantly until all of the liquid has evaporated and the oats are cooked al dente, about 3 minutes. Remove from the heat.
- Heat another tablespoon of the olive oil over medium heat in a heavy 10- or 11-inch nonstick skillet. Add the onion and a pinch of salt. Cook, stirring often, until onion is tender and translucent, about 5 minutes. Add the garlic, zucchini, mushrooms and sun-dried tomatoes and cook, stirring, for another minute, until the zucchini begins to soften. Add the steel-cut oats, stir together until everything is well combined, and remove from the heat.
- In a large bowl, beat the eggs and season to taste with salt and pepper. Add the oregano or marjoram and 3/4 cup of the Parmesan. Stir in the oat mixture and mix well. Clean the pan and wipe dry.
- Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. When the oil is hot, pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Cover the pan tightly and turn the heat to medium. Cook for 10 to 15 minutes, until the eggs are set (insert a knife in the middle; it should come out clean). Remove the lid and remove from the heat. Let sit for a few minutes in the pan, then invert onto a serving plate. Top with the remaining Parmesan. Allow to cool for 10 to 15 minutes and cut in wedges. Serve with a simple marinara sauce.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 365 milligrams, Sugar 3 grams, TransFat 0 grams
VEGETABLE TORTES
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
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).
INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)
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
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
CHEDDAR-VEGGIE APPETIZER TORTE
A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. - Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 175 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
ANY VEGETABLE TART
Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won't release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it's baked for maximum flakiness.
Provided by Melissa Clark
Categories pies and tarts, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
- In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
- Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.
ITALIAN VEGETABLE TORTE
Makes a nice summer appetizer, luncheon or light supper dish. Serve it with a lettuce salad and some crusty bread. This recipe is from The Food of Italy Cookbook. Prep time includes refrigeration
Provided by TishT
Categories Lunch/Snacks
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375ºF.
- Rub an 8" springform pan with butter and dust with about 1 Tbs of the Parmesan cheese.
- Remove the woody ends of the asparagus (hold each spear at both ends and bend it gently- it will snap at its natural breaking point).
- Peel off the outer layer of the stems.
- Then cut the asparagus into 1" segments.
- Cook the asparagus stems for 2 minutes in a saucepan of simmering water; then add the tips and cook for 1 minute.
- Drain the asparagus and set aside.
- Heat the olive oil to medium-low in a 10" frypan and cook the onion until soft.
- Increase the heat to medium and add the zucchini.
- Cook until the zucchini is soft and golden brown, stirring occasionally.
- Then add the garlic and cook for more 1 minute.
- Finally, add the spinach, mix it in, and cook until it is just wilted.
- Take the frypan off the heat, add the asparagus and the basil, mix in, and season generously with sea salt and freshly ground black pepper.
- Set aside to cool.
- Mix together the ricotta, mascarpone, eggs, and 1/2 cup Parmesan.
- Add the cheese and egg mixture to the cooled vegetables.
- Mix well and taste for seasoning.
- Grind some sea salt and black pepper to taste.
- Spoon the mixture into the springform pan and scatter with the remaining Parmesan over the top.
- Place in the oven on a baking sheet to catch any drips, and cook for 30 minutes.
- The top should be light golden brown and the mixture still slightly wobbly in the center.
- Let the torte cool for 30 minutes.
- Then put it in the refrigerator for about 3 hours, until the torte has set.
- Serve with a leaf salad.
Nutrition Facts : Calories 450.6, Fat 34.8, SaturatedFat 13.5, Cholesterol 269.7, Sodium 458.1, Carbohydrate 10.8, Fiber 2.2, Sugar 3.3, Protein 25.2
VEGETABLE MEDLEY TORTA
Good served hot or cold, this cheesy vegetable torte is simple to prepare and great for brunch or dinner.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a 9 inch square greased baking dish, arrange Mann's Vegetable Medley in a single layer. Top with even layers of potato, green onions, pimiento and cheese.
- In a medium bowl, combine eggs, milk, salt and pepper; whisking to blend. Pour over vegetable mixture. Bake until the vegetables are crisp-tender and lightly browned on top, about 45 minutes. Insert a knife into the center of the torta. If the knife shows no evidence of uncooked egg, the torta is cooked thoroughly.
- Let cool 5-10 minutes before cutting into squares. Serve hot, at room temperature or cold, with salsa as an accompaniment.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 31.3 g, Cholesterol 267 mg, Fat 17.2 g, Fiber 6.4 g, Protein 22.4 g, SaturatedFat 8.7 g, Sodium 693.7 mg, Sugar 8.6 g
TORTAS
Delicious Mexican sandwiches that are so easy to make and eat!!
Provided by Margo Hinkle
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
- Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
Nutrition Facts : Calories 770 calories, Carbohydrate 91.9 g, Cholesterol 56.5 mg, Fat 30.4 g, Fiber 14.8 g, Protein 35.5 g, SaturatedFat 9.6 g, Sodium 391 mg, Sugar 6.1 g
More about "vegetable torta recipes"
TORTA - WIKIPEDIA
From en.wikipedia.org
LAYERED ROASTED VEGETABLE TORTE - PROUD ITALIAN COOK
From prouditaliancook.com
VEGETABLE TART – TORTA DELL’ERBE
From blog.narrativefood.com
VEGETABLE TORTA | COOK'S ILLUSTRATED
From cooksillustrated.com
TORTA PASQUALINA | ITALIAN EASTER PIE - RECIPES FROM ITALY
From recipesfromitaly.com
VEGETABLE TORTA WITH TOMATO COULIS RECIPE - FOOD & WINE
From foodandwine.com
Servings 6
- Preheat the oven to 400°. Wrap the garlic cloves in foil and roast for 40 minutes, or until soft and golden
- Meanwhile, brush 2 heavy baking sheets with some of the olive oil. Arrange the zucchini slices on one sheet and the tomatoes on the other, in a single layer. Brush the zucchini with olive oil. Season the vegetables with salt and pepper and roast fro about 20 minutes, or until just beginning to brown; switch the baking sheets halfway though. Transfer the vegetables to a platter.
- Brush the baking sheets with more olive oil and arrange the eggplant slices in a single layer. Brush with the remaining olive oil and season with salt and pepper. Roast for about 20 minutes, until soft and just beginning to brown. Let cool.
- Roast the bell pepper directly over a gas flame or under the broiler until blackened all over. Transfer to a paper bag, seal and let steam for 20 minutes. Peel and core the pepper, discarding the seeds and ribs. Slice the pepper into 1/4-inch-wide strips.
ROASTED VEGETABLE MEXICAN TORTA - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
Reviews 15Category Light LunchCuisine Mexican, Tex-MexTotal Time 45 mins
- Add the sliced vegetables to a baking tray, and drizzle with oil. Sprinkle with chilli powder and a little salt and pepper. Roast at 190°C (Gas Mark 5 / 375°F) for about 30 minutes (turning halfway), until soft.
- Cut the bread rolls in half, and spread one half with refried beans. Top the beans with the roasted veggies, and a slice of cheese. Return to the oven for a further 5-10 minutes, until the bread is crispy and the cheese has melted.
- Spread the mashed avocado on the other half of each roll, and sandwich the two pieces together with some lettuce and cherry tomatoes. Serve immediately.
A VEGETABLE TORTE STARTS AT THE GRILL - THE NEW YORK TIMES
From nytimes.com
SAVORY VEGETABLE TORTA – THE QUEEN ANNE DIET
From thequeenannediet.com
VEGETABLE TORTILLA RECIPE - ANYA VON BREMZEN | FOOD & WINE
From foodandwine.com
WHAT IS A TORTA? - WHAT TO KNOW ABOUT THIS MEXICAN STREET FOOD!
From chefsresource.com
WINTER VEGETABLE TORTE - PROUD ITALIAN COOK
From prouditaliancook.com
TORTA | TRADITIONAL EGG DISH FROM PHILIPPINES, SOUTHEAST ASIA
From tasteatlas.com
MEXICAN-STYLE GRILLED VEGETABLE SANDWICH RECIPE | MYRECIPES
From myrecipes.com
BAKING SPIRAL VEGETABLE CRESCENT VIDEO — SPIRAL VEGETABLE
From delish.com
TORTA DI VERDURA (ITALIAN VEGETABLE CAKE) RECIPE AND THE SWEDISH …
From liliscakes.com
BEST VEGETABLE TORTE RECIPE - HOW TO MAKE VEGETABLE TORTE
From goodhousekeeping.com
TORTA SALATA (ITALIAN VEGETABLE TORTE) - HAVEKNIVESWILLCOOK.COM
From havekniveswillcook.com
SUMMER VEGETABLE TORTE - A FAMILY FEAST®
From afamilyfeast.com
THE ITALIAN TORTA | SAVEUR
From saveur.com
GUIDE TO MEXICAN TORTAS: 5 TRADITIONAL TYPES OF TORTAS
From masterclass.com
ISO VEGETABLE TORTA RECIPE - HOME COOKING - CHOWHOUND
From chowhound.com
I LOVE TORTA DI RISO FOOD DRINK VEGETABLE TOTE BAG
QUEEN ANNE SOLE AND VEGETABLE TORTA
From thequeenannediet.com
ROASTED EGGPLANT AND TOMATO TORTA - KAWALING PINOY
From kawalingpinoy.com
ROAST VEGETABLE TORTE RECIPE - BBC FOOD
From bbc.co.uk
DANGEROUSLY DELICIOUS VEGETABLE TORTA - BLOGGER
From cook-italian-way.blogspot.com
GRILLED VEGETABLE RICOTTA TORTA | CANADIAN LIVING
From canadianliving.com
HOW TO COOK TORTA TALONG, OR FRITATA-STYLE EGGPLANT
From delishably.com
I LOVE STUFFED EASTER TORTA FOOD DRINK VEGETABLE TOTE BAG
WHAT IS A TORTA? AND HOW TO MAKE A TORTA - FOOD NETWORK
From foodnetwork.com
SUMMER VEGETABLE TORTA-A PINTEREST LUNCHEON - THE MIDNIGHT BAKER
From bakeatmidnite.com
TORTA DI VERDURA (A VEGETABLE FLAN OR PIE)
From allthingssicilianandmore.com
TORTA SALATA-MIXED VEGETABLE GALETTE - SAVORING ITALY
From savoringitaly.com
TORTA SALATA (ITALIAN VEGETABLE TORTE) - HAVEKNIVESWILLCOOK.COM
From havekniveswillcook.com
WHAT IS A TORTA? WHAT TO KNOW ABOUT THIS MEXICAN STREET …
From spoonuniversity.com
You'll also love