Tuesday, July 19, 2011

Veggie Filled Bread Torte



Servings: 10

Preparation: 45 minutes, plus baking



2 tablespoons olive oil
4 large shallots, minced (about ½ cup)
4 leeks, white part only, sliced (about 2 cups)
2 large carrots, diced (about ½ cup)
1 large green bell pepper, seeded and diced (about 1 cup)
1 large red bell pepper, seeded and diced (about 1 cup)
4 medium yellow squash, cut into ½-inch cubes (about 3 cups)
2 medium cloves garlic, minced (about 1 teaspoon)
1 bunch Swiss chard, stems removed (about 4 cups)
1 tablespoon fresh oregano leaves, chopped
2 tablespoons fresh basil leaves, chopped
Salt and freshly ground pepper
1 cup heavy cream

½ cup sesame seeds
12 slices white bread, crusts removed
8 ounces mozzarella cheese, grated



Preheat oven to 450 degrees.


Heat the olive oil in a large skillet over medium high heat. Add the shallots and leeks. Cook until soft, about 5 minutes. Add the carrots, and peppers. Cook until soft, about 10 minutes more.
Add the squash and garlic and cook for 5 minutes more.


Stir in the Swiss chard and herbs. Cook until wilted, about 2 minutes. Season the vegetables with salt and pepper.


Pour the cream into the pan. Reduce heat and simmer until the cream begins to thicken, about 4 minutes. Remove from heat and cool to room temperature.


Spray an 9-inch springform pan with vegetable oil cooking spray. Sprinkle the sides and bottom with sesame seeds.


Press the bread slices into the bottom and up the sides of the pan. Cut the bread to so that it fits snugly in the pan. Sprinkle half of the cheese onto the bread. Pour in the vegetable mixture. Top with remaining cheese.


Place the torte onto a baking sheet. Bake fro 25 to 30 minutes or until the top is golden and the torte is set in the center. Cool for 5 minutes. Release the sides of the pan and gently place the torte onto a serving platter.

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