Vegetable Torta with Fresh Basil

"This thick vegetable torta is one of my favorite dishes to make for gatherings since it is best made the day before and reheated." Beth Hensperger, Gourmet Potluck

• 1/4 cup olive oil
• 1 large yellow onion, chopped
• 8 ounces fresh mushrooms, cleaned and sliced
• 3 zucchini, sliced 1/4 inch thick
• 3 yellow summer squash, sliced 1/4 inch thick
• 1 red bell pepper, cut into 1/4 inch strips
• 1 yellow bell pepper, cut into 1/4 inch strips
• 6 large eggs
• 1/4 cup half-and-hal or evaporated milk
• 3 tablespoons chopped fresh basil
• Salt and freshly ground black pepper
• About 3 cups day-old bread, in 1/2 inch cubes
• 1 (8 ounce) package cream cheese, cut into chunks
• 2 cups (6 to 8 ounces) shredded Jarlsberg or Swiss cheese

METHOD

Preheat the oven to 350°F., if baking immediately. Brush the bottom and sides of a 10-inch springform pan with oil. To prevent leaking, wrap the outside of the pan with a sheet of aluminum foil.

In a large skillet, heat the olive oil over medium heat. Add the onion, mushrooms, zucchini, yellow squash, and peppers and saute until crisp-tender, stirring occasionally, about 15 minutes. While the vegetables are cooking, whisk together the eggs, half-and-half, and basil in a large bowl and season with salt and pepper. Stir in the bread cubes and the cheeses.

Add the sauteed vegetables to the bread mixture and stir with a large rubber spatula to combine. Transfer to the prepared pan and pack the mixture tightly. Place the pan on a baking sheet.

Bake for about 1 hour, until firm to the touch, puffed, and golden brown. Serve warm or cool to room temperature, cover and and refrigerate.

Reheat, if desired at 350°F for 15 minutes, or until warmed through.

To serve, cut into pie-shape wedges.

Serves: 8 (makes one 10 inch torta)

recipe from www.inmamaskitchen.com

back to Easter page - more recipes       back to italian Easter pie article

 

Reprinted with permission from ©2006, The Gourmet Potluck by Beth Hensperger, published by TenSpeed Press

click for book review

top of page