Layered Vegetable Torte

Instructions

1. 1

   In a food processor, combine both flours with the ground almonds, salt and thyme. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the yogurt and pulse just until the dough starts coming together. Remove from the food processor.

2. 2

   Cut off ¼ of the dough and form into a disc to be used to cover the torte. Cover in plastic wrap. Form the remaining dough into a disc to be used as the bottom crust. Cover in plastic wrap. Refrigerate for at least 30 minutes while you prepare the filling.