Best 9 Vegetable Torta Recipes

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Vegetable torta is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made with a variety of vegetables, herbs, and spices, and can be customized to your liking. Whether you prefer a classic Italian frittata or a more modern take on the dish, there are many different recipes to choose from. With its simple ingredients and easy-to-follow instructions, vegetable torta is a great option for busy home cooks who want to create a satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE TORTA



Vegetable Torta image

This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, rice, oregano and Parmesan. She substituted steel-cut oats for the rice, soaking and cooking the oats in mushroom broth, which contributed great flavor. She also added shredded zucchini, soaked portobello mushrooms and sun-dried tomatoes. This recipe is slightly different. Three tablespoons of extra virgin olive oil are a substitute for Ms. Figone's 6 tablespoons of butter, and fresh garlic for garlic salt. There's also a choice between dried portobello mushrooms and dried porcinis. Serve the torta with a simple tomato sauce.

Provided by Martha Rose Shulman

Categories     appetizer, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 14

1 ounce (about 1 cup) dried portobello mushrooms or 1/2 ounce dried porcinis
1 1/2 cups boiling water
1 1/2 cups quick-cooking steel-cut oats
Salt to taste
3 tablespoons extra virgin olive oil
1 cup diced onion
1 cup coarsely shredded zucchini
1 to 2 garlic cloves (to taste), minced
1/2 cup diced sun-dried tomatoes (packed in olive oil, drained)
1/4 to 1/2 cup chopped fresh oregano, to taste, or 1/4 cup fresh marjoram
6 eggs, at room temperature
Freshly ground pepper
4 ounces Parmesan, grated (1 cup)
Fresh Tomato Sauce

Steps:

  • Place the dried mushrooms in a bowl and pour on the boiling water. Let sit for 15 to 20 minutes, until the mushrooms are soft.
  • Place the steel-cut oats in a bowl. Add salt to taste. Line a strainer with cheesecloth and place over the bowl. Drain the mushrooms, pouring their soaking liquid through the strainer, and then squeeze liquid out of the mushrooms while holding them over the strainer. The oatmeal should be submerged in the soaking liquid (add a little water if it is not). Leave the oatmeal to soak for 20 minutes while you prepare your other ingredients.
  • Rinse the mushrooms of any sand. Drain them, then squeeze dry and chop medium-fine. Set aside.
  • Heat 1 tablespoon of the olive oil in a wide saucepan over medium-high heat and add the soaked steel-cut oats, along with any liquid remaining in the bowl. Stir constantly until all of the liquid has evaporated and the oats are cooked al dente, about 3 minutes. Remove from the heat.
  • Heat another tablespoon of the olive oil over medium heat in a heavy 10- or 11-inch nonstick skillet. Add the onion and a pinch of salt. Cook, stirring often, until onion is tender and translucent, about 5 minutes. Add the garlic, zucchini, mushrooms and sun-dried tomatoes and cook, stirring, for another minute, until the zucchini begins to soften. Add the steel-cut oats, stir together until everything is well combined, and remove from the heat.
  • In a large bowl, beat the eggs and season to taste with salt and pepper. Add the oregano or marjoram and 3/4 cup of the Parmesan. Stir in the oat mixture and mix well. Clean the pan and wipe dry.
  • Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. When the oil is hot, pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Cover the pan tightly and turn the heat to medium. Cook for 10 to 15 minutes, until the eggs are set (insert a knife in the middle; it should come out clean). Remove the lid and remove from the heat. Let sit for a few minutes in the pan, then invert onto a serving plate. Top with the remaining Parmesan. Allow to cool for 10 to 15 minutes and cut in wedges. Serve with a simple marinara sauce.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 365 milligrams, Sugar 3 grams, TransFat 0 grams

LAYERED VEGETABLE TORTE



Layered Vegetable Torte image

Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well - they have to become quite tender - before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.

Provided by Mark Bittman

Categories     dinner

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh

Steps:

  • Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
  • Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
  • Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams

VEGETABLE TORTES



Vegetable Tortes image

Categories     Cheese     Mushroom     Potato     Vegetable     Appetizer     Bake     Vegetarian     Winter     Phyllo/Puff Pastry Dough     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 tortes (each serving 8)

Number Of Ingredients 19

2 1/2 lb boiling potatoes such as Yukon Gold
2 lb cremini mushrooms, trimmed and halved
2 shallots, coarsely chopped
1/2 teaspoon dried thyme, crumbled
1 stick (1/2 cup) unsalted butter
1/2 cup dry white wine
1/4 cup whole milk, heated
1 large garlic clove, minced
1/2 cup chopped scallion greens
1 1/2 (15-oz) boxes frozen peas, thawed
2 lb eggplants
1/4 cup olive oil
7 red bell peppers
5 frozen puff pastry sheets (from three 17 1/4-oz packages), thawed
6 tablespoons fine dry bread crumbs
3/4 lb smoked Gouda or mozzarella, coarsely grated (2 cups)
1 large egg, lightly beaten
Special Equipment
a food mill fitted with fine disk and 2 (10-inch) springform pans

Steps:

  • Cook potatoes:
  • Cover potatoes with cold salted water by 1 inch, then simmer until just tender, about 20 minutes.
  • Prepare mushrooms as potatoes cook:
  • Finely chop mushrooms with shallots and thyme in 2 batches in a food processor. Sauté half of mixture in 2 tablespoons butter with salt and pepper to taste in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Add 1/4 cup wine and simmer, stirring, until wine is evaporated, about 2 minutes. Transfer to a bowl to cool, then cook remaining mushroom mixture in same manner. Season as needed.
  • Make potato filling:
  • Drain potatoes in a colander and, when cool enough to handle, peel. Force warm potatoes through food mill into a large bowl. Stir in hot milk, garlic, scallions, remaining 4 tablespoons butter, peas (do not crush), and salt and pepper to taste. Cool to room temperature.
  • Broil eggplants:
  • Preheat broiler.
  • Cut 2 thin lengthwise slices from opposite sides of each eggplant and discard. Cut eggplants lengthwise into 1/4-inch-thick slices, then brush both sides with oil and season with salt and pepper. Arrange some eggplant slices in 1 layer on rack of a broiler pan and broil in batches 2 to 3 inches from heat, turning once, until just tender and golden brown on both sides, about 5 minutes total. Cool cooked eggplant on broiler rack 5 minutes, then transfer to a plate. Broil remainder in same manner.
  • Roast peppers:
  • Lay bell peppers on their sides on racks of gas burners and turn flames on high. (Or put peppers on rack of broiler pan about 2 inches from heat.) Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer peppers to a large bowl and let stand, covered, 15 minutes. Peel peppers, discarding skins. Slit peppers lengthwise and open them flat, discarding seeds and ribs. Pat peppers dry.
  • Make pastry shells:
  • Oil springform pans. Roll out 1 sheet of puff pastry on a lightly floured surface with a floured rolling pin into a 16- by 10 1/2-inch rectangle. Trim edges and halve pastry lengthwise. Line half of side of 1 pan with 1 pastry half, leaving a 1 1/2-inch overhang at top and 1 inch of bottom edge on bottom of pan. Gently press pastry into bottom of pan. Repeat with remaining half sheet of dough so that side of pan is completely lined. Gently press together edges of pastry where they meet. Roll out another pastry sheet into a 14-inch square and cut into a 10-inch round using bottom of springform pan as a guide. (Reserve pastry scraps for another use.) Put round in bottom of pan and press edges to seal. Chill pastry-lined pan while repeating procedure with remaining pan and 2 more pastry sheets.
  • Assemble tortes:
  • Sprinkle bottoms of pastry shells evenly with bread crumbs. Divide filling ingredients between pastry shells in following manner, seasoning each layer with salt and pressing each layer firmly and evenly into pans: potato mixture, 1 cup cheese (1/2 cup each), eggplant, mushroom mixture (press down firmly on mushrooms with paper towels to remove excess moisture and repeat process until towels are almost dry), roasted peppers, and remaining cup cheese.
  • Roll out remaining pastry sheet on lightly floured surface with a floured rolling pin into a 16- by 12-inch rectangle, then cut crosswise into 1/2-inch-wide strips with a pizza wheel or a sharp knife. Brush pastry overhang with egg and arrange half of strips in a lattice pattern on top of filling in each torte. Trim strips at edge of pan. Gently press ends of strips into pastry on sides of pans, then roll overhang into inside edge of pan. Brush lattice and rolled edges with egg. Chill tortes 45 minutes.
  • Bake tortes:
  • Position oven rack in bottom third of oven and cover with a large sheet of foil. Preheat oven to 425°F.
  • Bake tortes on foil in oven, rotating pans halfway through baking, until well browned, 45 to 50 minutes (if tortes get too brown, tent edges with foil). Transfer tortes in pans to a rack. Run a sharp knife around inside edges of pans and carefully remove sides of pans. Cool tortes at least 1 hour (to serve warm) and up to 3 hours (to serve at room temperature).

RUSTIC ROASTED VEGETABLE TART



Rustic Roasted Vegetable Tart image

No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1 small eggplant, cut into 1-inch pieces
1 large zucchini, cut into 1/4-inch slices
4 plum tomatoes, chopped
1 medium sweet red pepper, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
1 tablespoon cornmeal
2 tablespoons shredded Parmesan cheese
Minced fresh basil, optional

Steps:

  • In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.

Nutrition Facts : Calories 219 calories, Fat 14g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)



Ina Garten's Roasted Vegetable Torte (Barefoot Contessa) image

Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!

Provided by Black Radish

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 zucchini, cut into 1/4 inch slices
1 red onion, cut in half lengthwise and sliced
1 garlic, minced
olive oil
kosher salt
fresh ground pepper
2 red bell peppers, halved, cored, and seeded
2 yellow bell peppers, halved, cored, and seeded
1 eggplant, unpeeled, cut into 1/4 -inch slices (1 1/2 pounds)
1/2 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 400 degrees.
  • Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
  • Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
  • In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
  • Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
  • Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
  • Drain the liquids, place on a platter, and serve at room temperature.

Nutrition Facts : Calories 116.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 139.4, Carbohydrate 18.1, Fiber 5.2, Sugar 6, Protein 6.6

VEGETARIAN TORTA



Vegetarian Torta image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 11

1 Bolillo, split lengthwise
Olive oil
1 garlic clove, halved
1 tablespoon mayonnaise
1/2 cup refried beans
1/2 cup grated Manchego cheese
1/2 Poblano chile, roasted, peeled, seeded, julienned
1/2 red bell pepper, roasted, peeled, seeded, julienned
4 black or green olives, pitted, sliced
1/4 avocado, peeled, thinly sliced
Shredded lettuce and tomato slices

Steps:

  • Preheat broiler. Brush Bolillo with oil. Broil until toasted. Rub with cut side of garlic. Spread mayonnaise over. Spread beans over one half of Bolillo. Sprinkle with cheese. Top with roasted pepper strips, olives and avocado. Arrange lettuce and tomatoes over. Press Bolillo over and serve.

ITALIAN VEGETABLE TORTE



Italian Vegetable Torte image

Makes a nice summer appetizer, luncheon or light supper dish. Serve it with a lettuce salad and some crusty bread. This recipe is from The Food of Italy Cookbook. Prep time includes refrigeration

Provided by TishT

Categories     Lunch/Snacks

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 lb asparagus
4 tablespoons olive oil
1 onion, chopped
1 zucchini, cut lengthwise and then finely sliced
2 cloves garlic, finely chopped or minced
1/4 lb spinach, stalks removed if necessary
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
3/4 cup parmesan cheese, grated
1 1/3 cups ricotta cheese
1 cup mascarpone cheese
4 eggs
sea salt
black pepper

Steps:

  • Preheat the oven to 375ºF.
  • Rub an 8" springform pan with butter and dust with about 1 Tbs of the Parmesan cheese.
  • Remove the woody ends of the asparagus (hold each spear at both ends and bend it gently- it will snap at its natural breaking point).
  • Peel off the outer layer of the stems.
  • Then cut the asparagus into 1" segments.
  • Cook the asparagus stems for 2 minutes in a saucepan of simmering water; then add the tips and cook for 1 minute.
  • Drain the asparagus and set aside.
  • Heat the olive oil to medium-low in a 10" frypan and cook the onion until soft.
  • Increase the heat to medium and add the zucchini.
  • Cook until the zucchini is soft and golden brown, stirring occasionally.
  • Then add the garlic and cook for more 1 minute.
  • Finally, add the spinach, mix it in, and cook until it is just wilted.
  • Take the frypan off the heat, add the asparagus and the basil, mix in, and season generously with sea salt and freshly ground black pepper.
  • Set aside to cool.
  • Mix together the ricotta, mascarpone, eggs, and 1/2 cup Parmesan.
  • Add the cheese and egg mixture to the cooled vegetables.
  • Mix well and taste for seasoning.
  • Grind some sea salt and black pepper to taste.
  • Spoon the mixture into the springform pan and scatter with the remaining Parmesan over the top.
  • Place in the oven on a baking sheet to catch any drips, and cook for 30 minutes.
  • The top should be light golden brown and the mixture still slightly wobbly in the center.
  • Let the torte cool for 30 minutes.
  • Then put it in the refrigerator for about 3 hours, until the torte has set.
  • Serve with a leaf salad.

Nutrition Facts : Calories 450.6, Fat 34.8, SaturatedFat 13.5, Cholesterol 269.7, Sodium 458.1, Carbohydrate 10.8, Fiber 2.2, Sugar 3.3, Protein 25.2

VEGETABLE MEDLEY TORTA



Vegetable Medley Torta image

Good served hot or cold, this cheesy vegetable torte is simple to prepare and great for brunch or dinner.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 10

4 cups Mann's Vegetable Medley
1 large red-skinned potato, finely chopped
¼ cup green onions
1 tablespoon pimiento, diced
1 cup Cheddar cheese, sharp, shredded
5 large eggs eggs
1 cup milk
¼ teaspoon salt
1 teaspoon black pepper, freshly ground
½ cup salsa

Steps:

  • Preheat oven to 350 degrees. In a 9 inch square greased baking dish, arrange Mann's Vegetable Medley in a single layer. Top with even layers of potato, green onions, pimiento and cheese.
  • In a medium bowl, combine eggs, milk, salt and pepper; whisking to blend. Pour over vegetable mixture. Bake until the vegetables are crisp-tender and lightly browned on top, about 45 minutes. Insert a knife into the center of the torta. If the knife shows no evidence of uncooked egg, the torta is cooked thoroughly.
  • Let cool 5-10 minutes before cutting into squares. Serve hot, at room temperature or cold, with salsa as an accompaniment.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 31.3 g, Cholesterol 267 mg, Fat 17.2 g, Fiber 6.4 g, Protein 22.4 g, SaturatedFat 8.7 g, Sodium 693.7 mg, Sugar 8.6 g

CHEDDAR-VEGGIE APPETIZER TORTE



Cheddar-Veggie Appetizer Torte image

A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. - Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 12

1-1/3 cups finely crushed multigrain crackers
1/4 cup butter, melted
2 cups shredded sharp cheddar cheese
1 small zucchini, finely chopped
1/2 cup sliced fresh mushrooms
1/3 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 tablespoon olive oil
1 carton (8 ounces) spreadable garlic and herb cream cheese
4 large eggs, lightly beaten
2 tablespoons crumbled cooked bacon
2 tablespoons grated Parmesan cheese

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts : Calories 175 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

Tips:

  • Choose fresh, high-quality vegetables. This will make all the difference in the flavor and texture of your torta.
  • Don't overcook the vegetables. They should be tender-crisp, not mushy.
  • Use a variety of vegetables. This will give your torta a more complex flavor and texture.
  • Season the vegetables well. Salt, pepper, and garlic are a good starting point.
  • Don't be afraid to experiment. There are many different ways to make a vegetable torta, so feel free to get creative and come up with your own recipe.

Conclusion:

Vegetable torta is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to get your daily dose of vegetables. With so many different recipes to choose from, there's sure to be a vegetable torta that everyone will enjoy.

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