Winter Vegetable Torte (2024)

PVAsays

January 27, 2016 at 8:25 pm

Is everything pre-cooked or raw before layering and roasting in the oven? Is the sweet potato also cooked first?

Mariesays
January 27, 2016 at 8:46 pm
Yes everything is precooked and layered, basically it has to warm up and the cheese has to melt between layers to keep the form.
Reply

createsjgsays

February 14, 2015 at 9:10 am

I took the basic premise and used from bottom to top: thinly slice sweet potato, zucchini, sprinkled rosemary, pink salt, onions and mushrooms sauteed together with late seasoning of pink salt and rosemary, 4 cheese Italian mix, carrots, light amount of turnips, potatoes, rosemary and pink salt and the rest of the cheese. Mine was larger than the size that you recommended as it is for church potluck. All vegetables were very thinly sliced. Oh yea. You said use what we wanted and in this case it was the best that our small market offered.

Fluffysays

December 7, 2013 at 4:09 pm

Looks absolutely delicious, really great way to eat your vegs

Michiesays

November 23, 2013 at 7:28 pm

Just tried this recipe. First of all, it was amazing! Used sweet potatoes, zucchini, summer squaah, eggplant, campari tomatoes, and red onion. None of my veggies were pre-cooked or roasted ahead of time. I used a much bigger pan. My finished dish didn’t stack up as high as yours, probably because the veggies were not precooked and there was a lot of water loss in the cooking. I used whatever cheeses I had in my fridge…some parmesean and romano. I also used some shredded mexican blend cheese. Used fresh basil and cilantro on top of some of the layers. I don’t generally eat a lot of cheese, so I wasn’t heavy handed with it. Also…I put a little olive oil between a couple of layers and some fresh cracked pepper and kosher salt here and there.

I ate this for dinner tonight. I plated a generous wedge of veggie goodness on top of a small pool of marinara sauce. I sprinkled it with some fresh basil and red pepper flakes. Very, very, good. This dish does take some effort and a mandolin sure came in handy. I will make this again and again. I love the ability to vary the veggies based on what you have around the house.

Mariesays
November 23, 2013 at 9:43 pm
Glad it worked out for you Michie!
Reply

Deborahsays

October 11, 2013 at 8:05 pm

I am so impressed with your recipes. I consider myself a pretty good cook with and Italian husband and many, many Italian recipes in my grip, BUT, you have some really great recipes that I never even thought of. Thanks from Canada.

Malsays

April 22, 2013 at 12:02 am

I would love it if you wrote it with an ingredients and directions, some of us are first time cooks and need a little more instruction (me anyway lol)
Thanks Mal

Mariesays
April 22, 2013 at 1:51 pm
It really is all about layering Mal and using the vegetables of your choice! Sorry!
Reply
- Malsays
  April 22, 2013 at 7:48 pm
  It’s ok hun, found this on here http://www.ziplist.com/recipes/454689-Winter_Vegetable_Torte
  helped me so thanks for the quick reply XX
  Mal
  Reply
  - Malsays
    April 22, 2013 at 7:51 pm
    May I add you have the most delicious recipes, I love your site, Thank You for them
    Reply

featherinmycapsays

March 31, 2013 at 7:09 pm

I just discovered your blog and can’t wait to try your incredibly inspired recipes. You need to publish a cook book!!!

Betsie @ Cooking Ripe!says

February 14, 2013 at 11:54 am

Ok – now I have to buy a spring form pan! Thank you for sharing this beautiful recipe – I can’t wait to try it!

Gregsays

January 23, 2013 at 5:19 pm

I made this last night, it was excellent for a one dish meal……Thanks

Kandysays

January 12, 2013 at 7:50 pm

I made this for a dinner party at a friends house. Everyone loved it. Was very easy to make. It was fantastic. Will make ti again.

melissaxjasays

December 27, 2012 at 7:45 pm

I bought a springform pan after seeing this- its just gorgeous! I am making it right now after seeing it on Pinterest!

Anonymoussays

December 24, 2012 at 3:12 pm

I wish you would have wrote this recipe out in the usual way. I had to discover what you did from the comments. I realize this is off the cuff but I didn’t know you had to pre-roast the veggies before hand. Questions:
How long to roast these veggies before assembling and at what temp? Might a Ricotta and egg mixture help to hold everything together or does it keep it’s shape with just the cheeses?

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amrutasays

August 8, 2012 at 12:28 am

Yummy… This looks awesome.. I can’t express how beautiful this looks. I am feeling hungry now. Photos are beautiful. After seeing those photos my mouth is watering.

Noellesays

February 10, 2012 at 8:23 pm

WOW! This looks fantastic!

Barbara GFsays

February 10, 2012 at 5:02 pm

What a beautiful dish, Marie! Love all the veggies cuddled up with cheese.

Lori Lynnsays

February 4, 2012 at 6:56 pm

I gotta pull out my springform pan. This is fabulous Marie.
I was in your neck-of-the-woods for a quick visit with the family last weekend. Gee, I sure do love dining in that town!
LL
P.S. Thanks for that sweet comment on my post about the quinoa meatball landscape!

Cathy at Wives with Knivessays

February 4, 2012 at 7:42 am

Wow, that’s spectacular, Marie. I’m making a birthday dinner next week for my son and this will have to be on the menu. Love that you started and ended with sweet potatoes.

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February 3, 2012 at 7:14 am

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Lizzysays

February 2, 2012 at 4:24 pm

What a beautiful way to enjoy veggies! Darn tasty, too~

Rowena @ Apron and Sneakerssays

February 2, 2012 at 6:08 am

What a beautiful torta! This is a good idea for one of our next meals. Thanks for dropping in to my blog. You have so many good recipes here.

Rosa's Yummy Yumssays

January 31, 2012 at 5:57 am

Splendid! That torte looks incredibly delicious.

Cheers,

Rosa

emigliasays

January 30, 2012 at 2:31 pm

Gorgeous! What a beautiful way to use up leftovers and make them appetizing (an understatement if there ever was one… 🙂 )

Anonymoussays

January 30, 2012 at 10:10 am

Thank you so much for responding to my 2 questions above! MOST appreciated. I will use my mandoline to slice the sweet potato really thin as you had advised. Will probably just roast the squash and slice rather than puree to save a step too. Can’t wait to try this – and your other veggie torte variations I found that you have posted previously.

Oh, and on a side note, wanted to share I made your broccoli side salad (from “Party Sides” posting this past April) over the weekend. I paired it with your stuffed acorn squash – minus the sausage & plus some other veggies instead. Both were DELICIOUS!! Especially the salad – blanching the broccoli was a marvelous idea and pairing it with the saltiness of kalamata olives, etc. with the roasted sunflower seeds I threw in made it so tasty – a fantastic variation on the usual creamy broccoli salad. In fact my fiance ate 2 bowls of just the broccoli salad and half a squash and he isn’t that big of an eater normally!!) Definitely going on the regular menu list!! THANK YOU!

Kevinsays

January 29, 2012 at 6:25 am

Now this is a great way to enjoy some vegetables!

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January 28, 2012 at 4:21 pm

You MUST write a cookbook! Are you just waiting for the right assistant to come along? Here I am. Let’s get started 🙂

Juicesays

January 28, 2012 at 3:18 pm

I can’t express how beautiful this looks. I can’t wait to give it a try.

Franksays

January 28, 2012 at 7:47 am

I’d enjoy this any time. Not just as a side dish—it’s a fine main course, if you ask me!

Ellensays

January 27, 2012 at 8:51 pm

Wow, Marie! Timpano and now THIS? You’re killing me…And, in the middle of winter? I have this on my “list” for next month, now. I don’t get enough vegis and hate cooking them separately. And, salads seem so “cold” in the winter time, even in CA. This covers a lot of vegi-ground, so to speak. Manga!!

A Feast for the Eyessays

January 27, 2012 at 8:12 pm

Wow! A Tower of beautiful colors and lovely veggies. Who says eating vegetarian is boring? Beautiful job!

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January 27, 2012 at 7:13 pm

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Bev Ksays

January 27, 2012 at 6:35 pm

I pinned this recipe – absolutely fabulous idea! I’ll be making this for my next dinner party.

FOODaloguesays

January 27, 2012 at 6:04 pm

Love using up leftovers like this…makes a great vegetarian meal. I agree…spring form pans are fun.

Proud Italian Cooksays

January 27, 2012 at 5:33 pm

Anonymous, I did not cook the sweet potato first, no need to I sliced it very thin and you cook it for 20 minutes with foil on top. The sweet potato is on the very top and the bottom of the tortr. All other vegetables were roasted ahead of time, and it dosen’t matter if you use sliced or pureed squash, it all works. Remember to let it cool down before cutting into it.

Anonymoussays

January 27, 2012 at 3:28 pm

Hi,
Recently linked to your site from another and added you to my Google Reader. Want to make this! But, first two questions:
1. did you cook the sweet potato first? If not, I was thinking that it might have trouble cooking through – but perhaps it didn’t since it was on the bottom.
2. I have to assume your squash was pre-cooked…did you do it in slices or puree and “spread” as a a layer? I guess either might work but was curious to know your method.

Thank you – as a vegetarian it is wonderful to see such healthy and varied dishes!

Claudiasays

January 27, 2012 at 1:32 pm

Vegetables never had it so good.

The Food Huntersays

January 27, 2012 at 10:20 am

OMG! that looks so good.

JoJosays

January 27, 2012 at 9:30 am

You have a little bit of everything in there, looks so good.

casalbasays

January 27, 2012 at 9:29 am

I bought a spring form pan after reading about it on this site and shall be making this very, very soon. Looks absolutely beautiful. Great job, thank you.

Lizsays

January 27, 2012 at 8:48 am

Looks delicious! I would eat this as an entree too – maybe with a cup of soup or a meat & cheese antipasto.

Rosemarysays

January 27, 2012 at 8:21 am

It is gorgeous and I am hungry for it right now! You’ve inspired me to make a brunch version of this when my daughte and new boyfriend come to visit next week!

Anonymoussays

January 27, 2012 at 7:34 am

This is beautiful and creative. Great for vegetarians. Wonderful! Brava!
-Maryann

Luca Lazzarisays

January 27, 2012 at 6:43 am

It looks so tasty! And you can prepare it in advance and eat it when you like it.
Thank you 🙂

Lucia from Madisonsays

January 27, 2012 at 5:47 am

Wow. Just bookmarked this and will make it this week. It is beautiful!

mama jsays

January 26, 2012 at 10:36 pm

That looks extremely yummy!!