Rustic Potato Torte
|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|
|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)|
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.
Serving size: Complete recipe
Calories 1496 Calories from Fat 340
% Daily Value*
Total Fat 38 g58.8%
Saturated Fat 10.7 g53.3%
Trans Fat 0 g
Cholesterol 432 mg144%
Sodium 1012 mg42.2%
Total Carbohydrates 219 g72.9%
Dietary Fiber 25.5 g101.9%
Sugars 36.9 g
Protein 79 g158.1%
Vitamin A 110.9% Vitamin C 448.2%
Calcium 43.4% Iron 73.6%
*Based on a 2000 Calorie diet