Vegetable Torta with Fresh Basil -

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Vegetable Torta with Fresh Basil

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By Beth Hensperger

Posted July 23rd, 2007

This article is reprinted with permission from The Gourmet Potluck: Show-stopping Recipes for the Buffet Table, by Beth Hensperger, (2006, Ten Speed Press)

The Gourmet Potluck: Show-stopping Recipes for the Buffet Table

Servings:	8
Author Notes:	Baked in a springform pan and served in wedges like a cake, this thick vegetable torta is one of my favorite dishes to make for gatherings since it is best made the day before and reheated. I have made literally dozens of these at a time for buffets, and it is always a hit as a side dish at barbecues. Preparation Time: Best made to 2 days ahead, if refrigerated. Serving Equipment: Round serving platter, sharp knife, triangular pie server (or large serving platter and serving spatula is serving pre-sliced wedges). On Site/Re-heat: Optional On Site Refrigeration: Optional Serving Temperature: Hot, room temperature, or cold.
Ingredients:	1/4 cup olive oil 1 large yellow onion 8 ounces fresh mushrooms, cleaned and sliced 3 zucchini, sliced 1/4 inch thick 3 yellow summer squash, sliced 1/4 inch thick 1 red bell pepper sliced into 1/4 inch thick strips 1 yellow bell pepper sliced into 1/4 inch thick strips 6 large eggs 1/4 cup half and half or evaporated milk 3 tablespoons chopped basil salt and freshly ground black pepper about 3 cups day-old bread in 1/2 inch cubes 1 package (8 ounces) cream cheese, cut into chunks 2 cups (6 to 8 ounces) shredded Jarlsberg cheese
Instructions:	Makes One 10 Inch Torta Preheat oven to 350°F, if baking immediately. Brush the bottom and sides of a 10-inch springform pan with oil. To prevent leaking, wrap the outside of the pan with a sheet of aluminum foil. In a large skillet, heat the olive oil over medium heat. Add the onions, mushrooms, zucchini, yellow squash and peppers, and sauté until crisp-tender, stirring occasionally, about 15 minutes. While the vegetables are cooking, whisk together the eggs and half and half, and basil in a large bowl and season with salt and pepper. Stir in the bread cubes and cheeses. Add the sautéed vegetables to the bread mixture and stir with a large rubber spatula to combine. Transfer to the prepared pan and pack the mixture tightly. Place the pan on a baking sheet. Bake for about hour, until firm to the touch, puffed, and golden brown. Serve warm or cool to room temperature, cover, and refrigerate. Transportation Notes: Tightly cover and place in a position to prevent tipping. On Site Preparation: Reheat, if desired, at 350°F for 15 minutes, or until warmed through. To serve, cut into pie shaped wedges.