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Late Summer Veggie Torte

(2) Rate / Review It
0 % would make it again
Source: http://wandathorne.blogspot.ca/2012/09/late-summer-veggie-torte.html
Main Category: Main Dish
Degree of Difficulty: Moderate
Key Ingredients:
Submitted by: wandaberry
Cooking level: Intermediate
  • Prep Time30 Minutes
  • Cook Time1 hr Minutes
  • Ready In Time30 Minutes

Ingredients

Servings: 8
Yield:
  • 2 medium (fat preferably) eggplants
  • 2 lg red pepper, thickly sliced
  • 2 lg zucchini, thickly sliced lengthwise
  • olive oil
  • salt
  • 1 cup soft goat cheese
  •  
  • Tomato Sauce
  • 1 lg leek, thinly sliced
  • 3 med garlic cloves, crushed
  • 2 tbsp olive oil
  • 3 - 1/2 cups fresh tomato, chopped
  • 1 veggie boullion cube
  • 1 1/2 tsp salt
  • 2 tbsp italian seasoning
  • dash of pepper sauce
  •  
  • Bechamel:
  • 2 tbsp unsalted butter
  • 3 tbsp all purpose flour
  • 1 cup milk, warmed
  • 1 cup heavy cream, warmed
  • 3 eggs
  • 1 1/2 cups parmesan freshly grated
  • 1 tbsp Worcestershire
  • sprinkle of lemon zest
  • dash of pepper sauce
  •  
Tools

Directions

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment or a silicon liner.
  3. Place the eggplant slices on the parchment and then brush the eggplant with olive oil and sprinkle with a little salt.
  4. Roast for about 20 - 25 minutes or until the eggplant looks just browned and is soft.
  5. Remove the eggplant and replace with the zucchini and red pepper. Brush those with olive oil and sprinkle with salt. Roast for about 25 minutes or until the red pepper looks soft and just browned. Remove and set aside.
  6. Meanwhile for the sauce:
  7. In a heavy bottomed sauce pan heat the olive oil over medium heat. Add in the leeks and the garlic and cook together just until the leek is just beginning to brown.
  8. Add in the chopped tomatoes. Turn down the heat to med/low but keep the tomatoes just simmering. Add in the boullion cube, salt and italian seasoning (a mix of parsley, basil, oregano and rosemary which you could just as easily add in individually). Stir and let simmer for another 20 - 30 minutes.
  9. Meanwhile for the Bechamel:
  10. Heat a heavy bottomed sauce pan over medium heat. Add in the butter until melted. Add in the flour and mix together until it forms a paste. Turn the heat down to low and slowly add the milk and cream, whisking steadily throughout. Once all of the liquid is added then continue whisking slowly until the mixture begins to thicken. You should feel a noticeable thickening.
  11. Add the parmesan, Worcestershire and lemon zest and set aside to cool slightly.
  12. After a few minutes, once the mixture has cooled a bit, whisk in each egg slowly. Add the pepper sauce if you opt for that.
  13. Line a lg 9x13 baking dish with the eggplant (I made mine squish into one bottom layer). Sprinkle half of the goat cheese over that in spoonfuls. Pour half of the tomato sauce over that.
  14. Layer the zucchini and red pepper over that. Sprinkle the rest of the goat cheese over that. Pour the rest of the tomato sauce over that.
  15. Pour the béchamel/egg sauce over everything. Sprinkle with a little extra parmesan.
  16. Bake for about 30 - 35 minutes or until everything is bubbly and golden on top.
  17. Cool for about 20 minutes before serving (I'm not kidding - it's gets so much better)

Notes & Tips

Notes & Tips:

Ratings & Reviews

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    •  
    Reviewed on Sep 28, 2012 by georgiapie.
    Looks easy and delicious - thanks for sharing!
Read all reviews

Reviews

    •  
    Reviewed on Sep 28, 2012 by georgiapie.
    Looks easy and delicious - thanks for sharing!
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