Layered Vegetable Torte

Layered Vegetable Torte

  • Preparation 1 h 15 min
  • Cooking 1 h 15 min
  • Chilling 30 min
  • Servings 1
  • Makes 10 servings
  • Vegetarian

Categories

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

Preparation

  • Crust

  • Filling

  • Egg Wash

  • Assembly

Personal Note