Layered Vegetable Tortes is a gorgeous dish, in which sliced vegetables are layered and pressed to form the torte (also called a pie) so that when it’s cut you can see the bands of vegetables in each slice.
This dish makes a really spectacular party dish or meal center-piece. It can be assembled and refrigerated up to 2 days in advance. In fact, the longer it is pressed, the better it keeps its shape when sliced. If you prefer, you can grill the vegetables instead of roasting them. It adds to the flavor or can be more convenient.
Tips about How to Make Layered Vegetable Tortes
Other vegetables you can use: thinly sliced and partially cooked butternut squash, summer squash, potato, sweet potato, leeks, onions, turnips, beets, peppers, and chilies.
Ingredients:
- 2 medium sized eggplants
- 4 medium sized zucchinis
- Salt
- 4 red bell peppers, roasted and deseeded
- ½ cup extra-virgin olive oil, or more if needed
- Freshly ground black pepper
- 20 or so fresh basil leaves, some sliced or torn for garnish
- Freshly crushed Parmesan cheese for garnish (optional)
Steps:
If the skin is of eggplants is thick or less than perfectly firm, peel the eggplants. Cut them and the zucchinis into 1/4 inch thick slices. Season the eggplant with salt if time allows. Cut each roasted pepper into thirds or fourths and set aside.
Heat the oven to 400°F. Smear 3 (or more) baking sheets with 3 tbsps oil each. Place the eggplant pieces on one sheet and the zucchini on the other in a single layer. You may need to work in batches. If so, then bake the eggplant first and the the zucchini.
Sprinkle some salt and pepper (if you did not season the eggplant) and drizzle or brush 2 tbsps of oil over each sheet of vegetables.
Roast until the eggplant and zucchini become soft. (About 15 minutes for the zucchini, 20 minutes or so for the eggplant).
Coat a deep pie dish with some oil. Layer a third of the eggplant slices into the bottom of the pan so that they cover the bottom (trim the eggplant pieces if necessary). Then layer half the zucchini, peppers, and basil, sprinkling each layer with a bit of salt and pepper over the first layer. Repeat the layers, ending with remainder of the eggplant.
Put a plate or a flat object over the top of the pie. You want to distribute the weight evenly across the top of the pie. Hold it down with a large tomato can or something similar.
Let it rest at room temperature for at least an hour and in the fridge for a day before you remove the weight. It can be stored in the refrigerator for anywhere between 2 and 3 days before being served. Put it on a large plate or platter, as juices might squeeze out.
Serve at room temperature or heat it in a 325°F oven until warm, for about 30 minutes. Garnish with chopped basil and parmesan and cut into wedges to serve.
Variations:
Cheesy Vegetable Tortes:
Mozzarella works nicely with the vegetables. Almost any cheese (except very soft cheeses like ricotta) will work, depending on the vegetables you use in the pie. Grate or slice the cheese and add 1 or 2 layers between the vegetable layers. After Step 3, bake the pie in a 325°F oven until hot (you want the cheese to melt into the vegetable layers) for about 40 minutes.
Autumn Vegetable Tortes:
Almost a dessert; sprinkle these tortes with brown sugar or drizzle with maple syrup. They can be served for brunch too. Substitute peeled butternut squash, peeled sweet potato, and cored apples for the eggplant, zucchini, and red peppers. Instead of basil, use fresh sage leaves or 2 tbsps of chopped fresh rosemary.
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