Potato and Vegetable Torte
Serving: 6
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Directions
- Preheat the oven to 180°C and lightly grease a 22cm springform cake tin with the butter and dust with 30ml (2 tbsp) of the Parmesan.
- Heat the oil in a large frying pan and sauté the onions for a few minutes.
- Add the baby marrow, leek and continue to cook until the vegetables are just soft.
- Mix in the garlic and cook for an extra minute.
- Add the basil and potatoes and toss to combine.
- Season and leave to cool.
- Mix together the rest of the ingredients as well as 30ml (2 tbsp) of the Parmesan and add it to the vegetables.
- Mix well and adjust seasoning.
- Spoon the mixture into the prepared cake tin and sprinkle with the remaining Parmesan.
- Bake until the top is light brown for about 30 – 40 minutes.
- Place in the fridge until the torte has set, about 1 hour.
- Serve with a mixed green salad.
Ingredients
- 10 ml (2 tsp) butter
- 80 g Parmesan, freshly grated
- 60 ml (¼ cup) olive oil
- 1 red onion, finely chopped
- 3 baby marrow, sliced
- 4 leeks, sliced
- 3 garlic cloves, finely chopped
- 30 ml (2 tbsp) fresh basil, snipped
- 400 g potatoes, peeled, quartered and boiled
- Salt and freshly ground black pepper, to taste
- 250 g fresh ricotta
- 250 g mascarpone
- 4 large eggs