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Rustic Potato Torte

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  Vegetable cooking spray 1 (Olive Oil Flavored)
  Fine dry breadcrumbs 2 Tablespoon
  Peeled diced eggplant 2 Cup (32 tbs)
  Diced onion 1 1⁄2 Cup (24 tbs)
  Diced mushrooms 1 Cup (16 tbs) (Use Fresh Pieces)
  Diced zucchini 1 Cup (16 tbs)
  Diced sweet red pepper 1 Cup (16 tbs)
  Baking potatoes 2 Large, thinly sliced
  Olive oil 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  1% cottage cheese 2 Cup (32 tbs)
  Low fat gouda cheese 3 Ounce, shredded (3/4 Cup)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Eggs 2
  Egg white 1

Coat a 9-inch springform pan with cooking spray; sprinkle breadcrumbs evenly over bottom of pan.
Combine eggplant and next 5 ingredients.
Drizzle with olive oil; sprinkle with pepper and 1/4 teaspoon salt.
Coat a 15- x 10- x 1-inch jellyroll pan with cooking spray.
Arrange vegetables in an even layer in pan, placing potato slices together at one end of pan.
Bake at 400° for 45 minutes, stirring every 15 minutes.
Position knife blade in food processor bowl; add cottage cheese and remaining 5 ingredients.
Process until smooth.
Arrange roasted potato slices around bottom of prepared springform pan in overlapping rows to form a crust.
Reserve any remaining potato.
Pour one-third of cheese mixture over potato layer.
Arrange half of vegetable mixture over cheese mixture.
Top with half of remaining cheese mixture.
Repeat layers, using remaining vegetable and cheese mixtures.
Place reserved potato slices on top of cheese mixture, arranging slices around edge of pan.
Bake at 325° for 1 hour or until firm.

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