Layered Vegetable Torte
Layered Vegetable Torte
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1 cup (150 g) whole wheat flour
- ½ cup (65 g) ground almonds
- ¼ tsp salt
- ¼ tsp thyme leaves
- ½ cup (115 g) cold unsalted butter, cubed
- ½ cup (125 ml) plain yogurt
- 2 cups (190 g) leek, thinly sliced
- 1/3 cup (75 g) butter
- ¼ cup (60 ml) white wine
- ¼ lb (115 g) triple cream Brie cheese, rind removed, cubed
- 5 potatoes, peeled
- 3 cups (750 ml) milk
- 1 thyme sprig
- 1 garlic clove, peeled
- 1 lb (450 g) butternut squash, peeled (taken from top section of squash)
- ¾ lb (340 g) cooked beets, peeled
- 1 egg, beaten
- 1 tbsp (15 ml) milk
Instructions
- 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.
- 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.
Layered Vegetable Torte