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Harvest Vegetable Torte
This wonderful recipe is
from Vegetarian Times Magazine
November, 2001, and is reprinted here with their
permission. - 3 medium
sweet potatoes
- 2 Tbs. butter,
softened
- 2 large eggs, beaten
lightly
- 2 Tbs. olive oil
- 1 cup chopped leeks
- 2 lbs. cremini
mushrooms, coarsely chopped
- 4 cloves garlic, minced
(or 2 shallots)
- 2 Tbs. chopped fresh thyme, or 1/2
tsp. dried
- 15 oz. container part-skim
ricotta
- 3 (10-oz.) pkgs. frozen chopped spinach,
thawed and squeezed dry
- 3 large egg
whites
- 1/4 cup chopped fresh dill or
parsley
- 1/4 tsp. red pepper flakes
- 1 pkg. frozen puff pastry, thawed
- Egg
wash: 1 beaten egg mixed with 1 tsp. water
- Fresh
herb sprigs for garnish
1. 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.
2. In large skillet, heat oil over
medium heat. Add leeks and cook, stirring often, until softened, about 10
minutes. Add mushrooms and garlic (or shallots) 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.
3. In medium bowl, mix ricotta
cheese, spinach, egg whites, dill, red pepper flakes and 1/2 teaspoon salt
until blended.
4. Preheat oven to 375F. 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 81/2 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.)
5. 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.
6. Unfold second puff pastry sheet
on lightly floured surface. Roll out slightly, then cut into an 81/2 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.
7. Bake 35 to 40 minutes. When
well browned, loosely cover top with foil. Reduce heat to 350F. 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. Serves
12. |
