Layered Vegetable Torte

Layer after layer, this recipe is truly delicious! We used a healthy selection of seasonal vegetables to give this Layered Vegetable Torte a variety of bright colours and tantalizing flavours. It’s the most deliciously beautiful way to get the most out of your vegetables.
Prep Time: 25 minutes
Cook Time: 50 to 60 minutes
Yield: 8 to 10 servings

Ingredients

For the crust:

• Make 1 1/2 of the pie crust found on our Asparagus and Mushroom Quiche recipe

For the filling:

• 250 g / 1 cup goat cheese
• 50 g / 1/2 cup finely grated parmesan
• 80 ml / 1/3 cup Greek yogurt
• 2 large eggs, lightly whisked
• 2 g / 2 tsp fresh thyme leaves
• 1 medium green zucchini, washed and dried
• 1 medium yellow zucchini, washed and dried
• 1 chinese or small eggplants, washed and dried
• 1 medium carrot, washed and dried
• 80 ml / 1/3 cup Crystal margarine, melted
• 2 cloves / 2 tsp garlic, finely minced
• 10 g / 2 tbsp fresh basil
• 5 g / 3/4 tsp salt
• 2 g / 1/2 tsp black pepper, freshly ground
• 2 g/ 1/2 tsp crushed red chili flakes

Directions

For the crust:

1. Make and bake pie crust as directed in the Asparagus and Mushroom Quiche recipe, replacing the original tin with a 10-inch (25 centimetre) round tart tin.Lower temperature to 375℉ (190℃).

For the filling:

1. In a medium bowl, mix the goat cheese, parmesan cheese and Greek yogurt together, until well combined. Add the eggs and the thyme, stir until homogenous.
2. Place the cooled baked tart shell onto a baking sheet. Evenly spread the cheese mixture over the bottom of the shell. Set aside.



3. With a sharp chef’s knife, thinly slice the eggplant, zucchini, and carrot into rounds. Line the vegetable rounds onto a baking sheet lined with parchment paper.
4. In the melted Crystal margarine, add the minced garlic. Tear or cut the basil leaves into thin strips. Add the basil, salt, black pepper, and chili flakes to the Crystal margarine. Stir to combine.
5. With a pastry brush, brush the vegetable rounds with the melted mixture. Flip rounds over and brush the other side.



6. Working from the outside towards the centre, line the rounds around the perimetre of the shell. Gently push about a third of the vegetable mixture into the cheese mixture, slightly overlapping the edges of the rounds. Start with the larger rounds around the edge (a ring of eggplant, then green zucchini, then yellow zucchini, and finally, carrots), repeating the pattern until reaching the centre.




7. Place the tart shell onto a baking sheet and place into the preheated oven for 40 to 45 minutes. Take out of the oven, and cool in the shell; 15 to 20 minutes. Unmould the vegetable torte and place onto desired platter. Slice into wedges and serve warm.

Chef Notes

• Be sure to use a tart tin that has a removeable bottom to make it easier to unmould the torte.
• Try to choose vegetables that are roughly the same diameter if possible.