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Layered Vegetable Torte

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  Hot roll mix 13 3⁄4 Ounce
  Frozen chopped broccoli 20 Ounce
  Eggs 2
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Lemon juice 3⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Cauliflower flowerets 3 Cup (48 tbs)
  Onion 1 Medium
  Butter/Margarine 1 Tablespoon
  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
  Vinegar 1 Teaspoon
  Hot sauce 1⁄8 Teaspoon
  Butter 2 Tablespoon

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.
Set aside.
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.
Set aside.
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.
Set aside.
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 (85°), free from drafts, 40 minutes or until top is doubled in bulk.
Wrap bottom of pan with foil.
Bake at 350° 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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 302 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.1%

Saturated Fat 4.8 g24%

Trans Fat 0 g

Cholesterol 60.4 mg20.1%

Sodium 498.6 mg20.8%

Total Carbohydrates 42 g13.9%

Dietary Fiber 6 g24%

Sugars 10 g

Protein 8 g15.7%

Vitamin A 346.9% Vitamin C 103.9%

Calcium 8.4% Iron 12.1%

*Based on a 2000 Calorie diet

Layered Vegetable Torte Recipe