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Vegetable Torta with Fresh Basil

Recipes for Main Dishes go here.
keljonma
germinating
Posts: 36
Joined: Sat May 17, 2008 10:26 am
Location: NE Ohio, Zone 5a

Vegetable Torta with Fresh Basil

Postby keljonma » Mon Jan 12, 2009 5:28 pm

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 1/4” thick
3 zucchini, sliced 1/4” thick
1 red bell pepper, cut into 1/4” thick strips
1 yellow bell pepper, cut into 1/4” 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 1/2” cubes
1 8oz pkg cream cheese, cut into chunks
2 cups (6-8 oz) shredded Swiss, Jarlsberg or Havarti cheese

Preheat oven to 350°F, 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 sauté 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 sautéed 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 350°F for 15 minutes, or until warmed.

To serve, cut into pie-shaped wedges.

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millipede
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Posts: 1029
Joined: Thu Feb 07, 2008 7:06 pm
Location: Arkansas
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Re: Vegetable Torta with Fresh Basil

Postby millipede » Tue Jan 13, 2009 7:38 am

Sounds interesting... I can't tell if it's something I'd like or not... but, I wouldn't mind if you were my personal chef
:lol: :lol: :lol:


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