keljonma
Epicurean Goddess
Vegetable Torta with Fresh Basil
Serves 8 - Makes one 10-inch torta
Baked in a springform pan and served in wedges like a cake, this thick vegetable torta is best made the day before and reheated. It can be made up to 2 days ahead and refrigerated. Serving temperature can be hot, room temperature, or cold.
1/4 cup olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
8 oz fresh mushrooms, cleaned & sliced
3 yellow summer squash, sliced thick
3 zucchini, sliced thick
1 red bell pepper, cut into thick strips
1 yellow bell pepper, cut into thick strips
6 large eggs
1/4 cup half-and-half or evaporated milk
3 Tablespoons chopped fresh basil
Salt and freshly ground black pepper
About 3 cups day-old bread, in cubes
1 8oz pkg cream cheese, cut into chunks
2 cups (6-8 oz) shredded Swiss, Jarlsberg or Havarti cheese
Preheat oven to 350F, if baking immediately. Brush the bottom and sides of a 10-inch springform pan with oil. To prevent leaking, wrap the outside of the pan with a sheet of aluminum foil.
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, mushrooms, zucchini, squash, and peppers and saut until crisp-tender, stirring occasionally, about 15 minutes.
While the vegetables are cooking, whisk together the eggs, half-and-half, and basil in a very large bowl and season with salt and pepper. Stir in the bread cubes and cheeses.
Add the sauted vegetables to the bread mixture and stir with a large rubber spatula to combine. Transfer to the prepared pan and pack the mixture tightly. Place the pan on a baking sheet.
Bake for 1 hour, until firm to the touch, puffed, and golden brown. Serve hot or warm if serving the same day. Or cool to room temperature, cover and refrigerate.
To Transport: Tightly cover and place in a position to prevent tipping.
On Site/Prep: May be reheated at 350F for 15 minutes, or until warmed.
To serve, cut into pie-shaped wedges.
Serves 8 - Makes one 10-inch torta
Baked in a springform pan and served in wedges like a cake, this thick vegetable torta is best made the day before and reheated. It can be made up to 2 days ahead and refrigerated. Serving temperature can be hot, room temperature, or cold.
1/4 cup olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
8 oz fresh mushrooms, cleaned & sliced
3 yellow summer squash, sliced thick
3 zucchini, sliced thick
1 red bell pepper, cut into thick strips
1 yellow bell pepper, cut into thick strips
6 large eggs
1/4 cup half-and-half or evaporated milk
3 Tablespoons chopped fresh basil
Salt and freshly ground black pepper
About 3 cups day-old bread, in cubes
1 8oz pkg cream cheese, cut into chunks
2 cups (6-8 oz) shredded Swiss, Jarlsberg or Havarti cheese
Preheat oven to 350F, if baking immediately. Brush the bottom and sides of a 10-inch springform pan with oil. To prevent leaking, wrap the outside of the pan with a sheet of aluminum foil.
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, mushrooms, zucchini, squash, and peppers and saut until crisp-tender, stirring occasionally, about 15 minutes.
While the vegetables are cooking, whisk together the eggs, half-and-half, and basil in a very large bowl and season with salt and pepper. Stir in the bread cubes and cheeses.
Add the sauted vegetables to the bread mixture and stir with a large rubber spatula to combine. Transfer to the prepared pan and pack the mixture tightly. Place the pan on a baking sheet.
Bake for 1 hour, until firm to the touch, puffed, and golden brown. Serve hot or warm if serving the same day. Or cool to room temperature, cover and refrigerate.
To Transport: Tightly cover and place in a position to prevent tipping.
On Site/Prep: May be reheated at 350F for 15 minutes, or until warmed.
To serve, cut into pie-shaped wedges.
