ISO Vegetable Torte Recipe

[Alisa]

This hearkens back to an earlier thread which bemoaned the lack of "healthy" restaurants compared to the huge number of fast food. I live in a rural area so any major shopping requires a trip to the city which is over an hour away. Yesterday I had one of those all day errand running sprees and intended to treat myself to a yummy dinner before driving back home. By the time I stopped to eat, I was too hungry and tired to move, so I decided to eat in the shopping mall.

Much to my surprise, one of the places in the food court offered healthy, delicious looking food! I tried the vegetable torte and it was amazing. I think I could probably re-create it - a phyllo crust (you'd swear it was pastry!), mozzarella/provolone cheese, and grilled eggplant, tomatoes, & red peppers. I could also taste fresh basil.

The point of my long drawn out story is does anyone have a similar recipe? I've done a search and come up cold.
TIA,
Alisa

[gobluem82]

I don't have the recipe handy, but this month's Gourmet magazine has a recipe similar to what you're looking for. I think it had fresh heirloom tomatoes--not grilled--layered with fresh mozzarella, vinegarette, with a parmesan-basil crust. Let me know if you want me to post the recipe later tonight.

[lorilei]

Here's a great recipe -- which sounds very similar to what you're talking about. Is it close?


Ratatouille Wrapped in Phyllo

1 tsp olive oil
2 cups diced peeled eggplant
2 cups diced zucchini
1-1/2 cups finely diced yellow squash
1 cup finely chopped red bell pepper

1/4 tsp olive oil
1 cup finely chopped onion
2 garlic cloves, minced

2/3 cup diced tomato
1-1/2 T minced fresh basil
1 tsp minced fresh thyme
2 T balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper
4 oz shredded mozzarella cheese

20 sheets frozen phyllo dough, thawed
olive oil-flavored cooking spray

5 cups gourmet salad greens

Preheat broiler or grill.
Toss first five ingredients together in large bowl. Grease a large baking pan. Spread eggplant, zucchini, peppers and onions on pan and place under broiler for 10-15 minutes or until browned. (Alternately, place vegetables on a charcoal grill for 15-20 minutes)

Heat 1/4 teaspoon oil in large nonstick skillet. Add chopped onion and garlic, and sauté 2 minutes.
Stir in tomato; cook 3 minutes. Return eggplant and zucchini mixture to pan, and cook 4 minutes. Remove pan from heat. Stir in basil and the next seven ingredients (basil through cheese).

Preheat oven to 450 degrees.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Place another phyllo sheet on top of first sheet; lightly coat with cooking spray. Repeat with 2 more sheets. Cut stack into 4 (4-1/2 x 14-inch) strips crosswise.

Spoon about 1/4 cup vegetable mixture onto short end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Repeat with remaining phyllo and vegetable mixture.

Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 450 degrees for 6 minutes or until golden. Serve warm with gourmet greens.

[Alisa]

Thanks for the help!

Lorilei, I think it sounds very close, and should be easy to adapt into a torte.

Gobluem82, thanks for the offer but I love an excuse to buy Gourmet magazine so I'll take a look at it myself and save you some typing.

Alisa