BEAUTY IN THE FRIDGE

Vegetable Torte

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vegetable torte

Mike Garten

Squash, kale, potato and tomato star in this beautiful layered pie that takes 15 minutes to prep. Serve it as a hearty main dish or as an impressive side.

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Cal/Serv: 140

Yields: 8 servings

Total Time: 0 hours 45 mins

1 tbsp.

olive oil, divided, plus more for pan

1/2

small butternut squash (about 1 lb), peeled and thinly sliced

1

red onion, thinly sliced

1

small bunch kale, thick stems discarded and leaves cut into 1-in. pieces

Kosher salt and pepper

1

medium yellow potato (about 6 oz), thinly sliced

4 oz.

thinly sliced sharp provolone cheese

1

plum tomato, thinly sliced

1 oz.

Parmesan cheese, grated (about 1/4 cup)

  1. Heat oven to 425°F. Oil a 9-inch springform pan. Arrange half of the squash in the bottom of the pan in concentric circles. Top with half of the onion, then half of the kale. Drizzle with 1/2 tablespoon oil and season with 1/4 teaspoon salt. Top with the potato and half of the provolone cheese.
  2. Top with the remaining kale, drizzle with the remaining 1/2 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Top with remaining onion, then tomato and remaining provolone. Arrange remaining squash on top and sprinkle with Parmesan.
  3. Cover with foil, place on a baking sheet and bake 20 minutes. Uncover and bake until vegetables are tender and top is browned, 8 to 10 minutes. Let cool at least 12 minutes before unmolding and serving.

NUTRITIONAL INFORMATION (per serving): About 140 calories, 7 g fat (3.5 g saturated), 7 g protein, 305 mg sodium, 14 g carbohydrates, 2 g fiber

Did you make this recipe? Comment below!

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