Cheesy Vegetable Torte

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A vegetable cake?  Kind of!  Wow, so I came across the following pin on Pinterest the other day:

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It got me to thinking about what I wanted to make for dinner, and how I could include something from each color in one meal.  I went in the fridge and realized that I had all of the colors in the vegetables sweet potato, rutabaga, cauliflower, red onion, spinach and arugula, and garlic.  Then, I looked in the cupboard and saw my spring form pan that I usually use to make yummy healthy desserts like ice cream cakes.  I figured why not make a vegetable cake, or torte?

The recipe is really simple…it’s basically just layering vegetables of your choice with cheese as a way of holding it all together.  i used the vegetables that I listed earlier, but you can use any veggies you want, making sure that the top and bottom layers are some sort of sturdy veggie like sweet potato, rutabaga, or turnips.  i will say that the veggies I used created a perfect blend of flavors, in my  humble opinion though!

I used a 9 inch spring form pan, so you may need to adjust the amounts of each ingredient based on the size of your spring form pan.  Let’s take a look at the recipe!

CHEESY VEGETABLE TORTE

Ingredients:

  • 2 sweet potato, peeled and cut into thin slices
  • 1 rutabaga, peeled and cut into thin slices
  • 1 red onion, chopped
  • 4 cloves of garlic, minced
  • 1 small head of cauliflower cut into small florets
  • 4-5 cups mixed spinach and arugula
  • 2-3 cups shredded cheese of your choice (I used a hard goat’s milk cheese)
  • 1/2 Tbsp. olive oil
  • olive oil spray
  • garlic granules

Directions:

1.) Preheat the oven to 425 degrees.  In a large frying pan, heat 1/2 Tbsp. olive oil over medium heat.  Add the onion and garlic cloves and cook for 3-4 minutes.  Add the cauliflower and cook for an additional 10 minutes, until the cauliflower starts to become tender.  Add the spinach and arugula and cook until completely wilted.  Remove from heat and set aside.

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2.) Spray your spring form pan with olive oil.  Place the following layers in the prepared pan: a layer of sweet potato slices on the bottom, sprinkle on some cheese and a pinch of garlic granules, half of the cauliflower mixture, sprinkle with some cheese and a pinch of garlic granules again, a layer of the rutabaga slices, cheese and a pinch of garlic granules, the rest of the cauliflower mixture, cheese and a pinch of garlic granules, top with a layer of sweet potato slices.  Sprinkle with cheese on top.

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3.) Place the spring form pan on a baking sheet to catch any dripping.  Cover with foil and bake in the oven at 425 degrees for 25 minutes.  Take out and remove the foil, then put back in the oven and bake for another 25-30 minutes at 425 degrees until the top is lightly browned.

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4.) Allow to set in the pan for 30 minutes at least.  Remove the spring form.

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Beautiful, isn’t it?  Use a sharp knife to cut into slices and transfer to plates to serve.

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Believe me, it’s just as tasty as it is beautiful!  Enjoy! 🙂