Layered Vegetable Torte

Ingredients

• Crust

  • 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

• Filling

  • 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

• Egg Wash

  • 1 egg, beaten
  • 1 tbsp (15 ml) milk