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.