Harvest Vegetable Torte

Recipe Ingredients

3 lbs	1362g / 48oz	Sweet potatoes - (1 3/4 lbs) (medium)
2 tablespoons	30ml	Butter - softened
2 tablespoons	30ml	Eggs - beaten lightly (large)
2 tablespoons	30ml	Olive oil
1 cup	146g / 5.1oz	Chopped leeks
2 lbs	908g / 32oz	Cremini mushrooms - coarsely chopped
4		Garlic cloves - minced
2 tablespoons	30ml	Chopped fresh thyme
		= (or 1/2 tspn dried thyme)
1		Container part-skim ricotta - (15 oz)
3		Frozen chopped spinach - (10 oz ea) - thawed, squeezed dry
3		Egg whites (large)
1/4 cup	36g / 1.3oz	Chopped fresh dill or parsley
1/4 teaspoon	1.3ml	Red pepper flakes
1		Frozen puff pastry - (17 1/4 oz) - thawed
		Egg Wash
1		Egg - beaten, mixed with
1 teaspoon	5ml	Water
		Fresh herb sprigs - for garnish

Recipe Instructions

Peel and quarter sweet potatoes. Place in large pot, cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Drain potatoes, transfer to medium bowl and, while still warm, coarsely mash. Using electric mixer, beat in butter, eggs, salt and pepper to taste until smooth.

In large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until softened, about 10 minutes. Add mushrooms and garlic and cook, stirring often, until mushrooms release their liquid; allow to evaporate. Stir in thyme and season to taste with salt and freshly ground pepper. Remove pan from heat and let cool.

In medium bowl, mix ricotta cheese, spinach, egg whites, dill, red pepper flakes and 1/2 teaspoon salt until blended.

Preheat oven to 375 degrees. Unfold one puff pastry sheet and place on lightly floured surface. Roll out to a 14-inch square, then cut dough into a 14-inch circle. Transfer circle to ungreased 8 1/2- or 9-inch springform pan and press gently to fit into bottom and side (there will be some overhang for folding over top of pie).

Spoon sweet potato mixture into pastry and pat into even layer. Spoon mushroom mixture over potatoes and spread evenly. Top with spinach mixture (filling may come slightly over top of pan). Carefully fold pastry overhang on top of the filling. Brush edges with egg wash and seal.

Unfold second puff pastry sheet on lightly floured surface. Roll out slightly, then cut into an 8 1/2- or 9-inch circle. Place circle of dough over top and press edges into pan to seal. Brush top with egg wash and, using a small sharp knife or razor blade, slash top in a cross-hatch pattern.

Bake 35 to 40 minutes. When well browned, loosely cover top with foil. Reduce heat to 350 degrees. Carefully remove side of pan and brush sides with egg wash. Bake until sides are golden, about 35 to 40 minutes. Remove from oven and let cool slightly before cutting into wedges and serving. Garnish each serving with fresh herb sprigs.

This recipe yields 12 servings.

Per Serving: 445 Cal; 14g Prot; 24g Total Fat (6 Sat. Fat); 46g Carb.; 52mg Chol; 269mg Sod.; 5g Fiber.

Description:

"Layers of mashed sweet potato, sauteed wild mushrooms and a mixture of spinach and ricotta cheese transforms this satisfying torte into a stunning and delicious main-course centerpiece."

Source:
Vegetarian Times, November 2001

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