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Summer Vegetable Torte
This gorgeous Summer Vegetable Torte is a real show stopper! Better yet – it’s as delicious to eat as it is pretty to look at!
Ingredients
3 pounds zucchini, ends trimmed and cut into quarter inch half circle slices, skin left on
1 tablespoon kosher salt
4 tablespoons extra virgin olive oil, divided
1 cup red onion cut into small slices
1 pint sweet grape or cherry tomatoes cut in half
1 tablespoon fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh garlic minced
7 large eggs
1/3 cup heavy cream
1/3 cup whole milk
1/4 cup all-purpose flour (*see Note below)
1 cup mozzarella shredded
1 cup Parmesan freshly grated
1 1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1 dash hot sauce
Butter to grease 9” spring form pan
Instructions
- Place the zucchini in a colander and coat with the one tablespoon of salt. Let sit for 30 minutes tossing occasionally.
- While the zucchini is giving up its water, preheat oven to 375 degrees F.
- Line a sheet pan with a rack.
- After the zucchini sits for 30 minutes, rinse off the salt, drain and pat dry with a few paper towels.
- Pour the zucchini slices onto the rack and place in the preheated oven for 30 minutes. Remove and cool.
- Keep oven at 375 degrees F.
- While the zucchini is drying out, in a large sauté pan over medium high heat, place two tablespoons of the olive oil and add the red onion. Sauté for three minutes.
- Add the remaining oil along with the cut tomatoes, basil, oregano and garlic and sauté until the tomatoes are starting to get soft, about 2-3 more minutes. Remove from the heat and cool.
- In a large bowl, beat eggs with cream, milk, flour, mozzarella, Parmesan, salt, pepper and hot sauce.
- Add cooled zucchini and cooled tomato mixture and gently stir.
- Generously butter a 9” spring form pan and cover the bottom and outside with one piece of foil. The spring form pan WILL leak so make sure the foil covers the entire outside.
- Place a rack over a pan (we used a round cooling rack on a round pizza pan) and place the spring form pan on top of the rack.
- Pour the mixture into the buttered spring form pan and place in the oven for 50 minutes.
- After 50 minutes, examine the top for browning and if the top is brown but the custard is not quite set, cover with foil for an additional 10-20 minutes or until a paring knife inserted into the center comes out clean. Don’t mistake a little water from the zucchini as uncooked custard. Ours took one hour and eight minutes. Once I pulled it from the oven, I kept the foil tightly over the top and it cooked for a few more minutes sitting outside the oven while it set up because the custard was a tiny bit loose in the center when I removed it from the oven.
- Let set for 15 minutes before serving.
- After 15 minutes, run a small thin knife blade around outside of the custard before releasing the spring form pan walls. Then cut into pie wedges right from the spring form bottom plate.
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Notes
*Note – we’ve made this with and without adding the flour. Without the flour, it is gluten free but bakes up with a little water that puddles on the top from the zucchini. (3-4 tablespoons so not a show stopper). With the flour, it bakes up firm.
Find it online: https://www.afamilyfeast.com/summer-vegetable-torte/
