Layered Vegetable Torte
|Hot roll mix||13 3⁄4 Ounce|
|Frozen chopped broccoli||20 Ounce|
|Lemon juice||3⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Cauliflower flowerets||3 Cup (48 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
|Carrots||2 1⁄2 Pound|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Hot sauce||1⁄8 Teaspoon|
Prepare hot roll mix according to package directions up to the first rising.
Cook broccoli in lightly salted water for 5 minutes.
Drain well; pat dry with a paper towel.
Combine broccoli and 2 eggs, mixing well.
Add next 5 ingredients, stirring well; set aside.
Cook cauliflower in lightly salted water for 5 minutes; drain well.
Position knife blade in processor bowl, and top with cover; puree cauliflower.
Saute onion in butter until tender; stir in cream.
Bring to a boil, and continue to cook over high heat until mixture is slightly thickened, stirring constantly; set aside.
Combine cauliflower and 2 eggs, mixing well.
Add onion mixture, garlic salt, and dillweed, stirring well.
Cook carrots in lightly salted water for 10 minutes; drain well.
Position knife blade in processor bowl, and top with cover; puree carrots.
Combine carrots and 2 eggs, mixing well.
Add next 6 ingredients, mixing well.
Punch dough down; turn out onto a lightly floured surface, and knead 2 minutes.
Divide dough in half, and cover one portion.
Roll out remaining half into an 8-inch circle on a lightly floured surface.
Cut a hole in center of circle with a 2-inch biscuit cutter.
Carefully fit circle into the bottom of a greased and floured 10-inch tube pan with removable bottom.
Spread broccoli mixture evenly over dough.
Layer cauliflower evenly over broccoli.
Spread carrot mixture evenly over cauliflower.
Roll out remaining half of dough into a 10-inch circle.
Cut a hole in the center of the circle with a 2-inch biscuit cutter.
Carefully fit circle over carrot mixture, sealing edges.
Indent top of dough with knife so that top is divided into 12 wedges.
(Do not cut through dough.) Brush with melted butter.
Let rise in a warm place (85Â°), free from drafts, 40 minutes or until top is doubled in bulk.
Wrap bottom of pan with foil.
Bake at 350Â° for 1 hour.
Cover top with foil to prevent over browning, if necessary.
Cool in pan 5 minutes.
Loosen torte from sides of pan with a knife.
Grasp center tube of pan, lift, and remove torte from pan.
Cool an additional 15 minutes.
Invert torte onto a plate; then invert again onto platter.
Garnish with parsley.