Harvest Vegetable Torte

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* Exported from MasterCook *

 

Harvest Vegetable Torte

 

Recipe By : Vegetarian Times Magazine, November 2001, page 36

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium sweet potatoes -- (1 3/4 lbs.)

2 tablespoons butter -- softened

2 large eggs -- beaten lightly

2 tablespoons olive oil

1 cup chopped leeks

2 pounds cremini mushrooms -- coarsely chopped

4 cloves garlic -- minced

2 tablespoons chopped fresh thyme

OR 1/2 tsp. dried thyme

15 ounces part-skim ricotta

30 ounces frozen chopped spinach

thawed and squeezed dry

(3 10-oz. pkgs.)

3 large egg whites

1/4 cup chopped fresh dill or parsley

1/4 teaspoon red pepper flakes

17 1/4 ounces packaged frozen puff pastry -- thawed

***EGG WASH***

1 beaten egg

mixed with 1 tsp. water

Fresh herb sprigs -- for garnish

 

12 SERVINGS

 

Layers of mashed sweet potato, sautéed wild mushrooms and a mixture of

spinach and ricotta cheese transforms this satisfying torte into a stunning

and delicious main-course centerpiece.

 

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

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 8 1/2- 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 8 1/2- 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.

 

PER SERVING: 445 CALORIES; 14 G PROTEIN; 24 G TOTAL FAT (6 G SATURATED

FAT); 46 G CARBOHYDRATE; 52 MG CHOLESTEROL; 269 MG SODIUM; 5 G FIBER

 

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