Vegetable Torte

by Michelle on February 4, 2010

I’ve wanted to try a Vegetable Torte for the longest time but it was just one of those things that never seemed to materialize! Well, I am putting my foot down on all the recipes I’ve wanted to try and I’m going to get it done!

I’ve actually made this recipe twice in 2 weeks because it was so darn good! Maybe I was ready for a meatless meal but I could not believe how good the roasted vegetables were with the puff pastry…outstanding. And I used my new rectangular tart pan with the removable bottom which worked out very well.

The first time I made the Torte I used the below Puff Pastry Recipe which worked out very well. Now I know you’re thinking that Puff Pastry is hard to make. It’s really not difficult to make, it just takes time but mostly because the dough has to be refrigerated in between laminations. So if you deduct the refrigeration time, Puff Pastry takes less then an hour to make. The second time I made the Torte I used a new pastry recipe, 5-Minute Puff Pastry, which does take less time and it is out of this world delicious!

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Puff Pastry
Recipe adapted from HomeCooking.Com

Makes: 2 Lbs

13 ounces (390 g) all-purpose flour
1-1/2 tsp (7 ml) salt
3 ounces (90 g) unsalted butter, cold
7 fluid ounces (210 ml) water, cold

10 ounces (300 g) unsalted butter, softened

To form the detrempe, sift the flour and salt together in a large bowl. Cut the cold butter (3 ounces) into small pieces and then cut the pieces into the flour until the mixture resembles coarse cornmeal.

Make a well in the center of the mixture and add all the water at once. Using a rubber spatula or your fingers, gradually draw the flour into the water. Mix until all the flour is incorporated. Do not knead. The detrempe should be sticky and shaggy-looking.

Note: The detrempe can be made in a food processor. To do so, combine the flour, salt and pieces of cold butter in a food processor bowl fitted with the metal blade. Process until a coarse meal is formed. With the processor running, slowly add the water. Turn the machine off as soon as the dough comes together to form a ball. Process with the remainder of the recipe.

Turn the detrempe out onto a lightly floured surface. Knead the dough a few times by hand, rounding it into a ball. Wrap the dough tightly in plastic and chill overnight.

To roll in the butter, first prepare the softened butter by placing it between two sheets of plastic wrap. Use a rolling pin to roll the softened butter into a rectangle, approximately 5 inches by 8 inches (12.5 centimeters by 20 centimeters). It is important that the detrempe and butter be of almost equal consistency. If necessary, allow the detrempe to sit at room temperature to soften or chill the butter briefly to harden.

On a lightly floured board, roll the detrempe into a rectangle approximately 12 inches by 15 inches (30 centimeters by 37.5 centimeters). Lift and rotate the dough as necessary to prevent sticking.

Use a dry pastry brush to brush away any flour from the dough’s surface. Loose flour can cause gray streaks and can prevent the puff pastry from rising properly when baked.

Peel one piece of plastic wrap from the butter. Position the butter in the center of the rectangle and remove the remaining plastic. Fold the four edges of the detrempe over the butter enclosing it completely. Stretch the dough if necessary; it is important that none of the butter be exposed.

With the folded side facing up, press the dough several times with a rolling pin. Use a rocking motion to create ridges in the dough. Place the rolling pin in each ridge and slowly roll back and forth to widen the ridge. Repeat until all the ridges are doubled in size. Using the ridges as a starting point, roll the dough out into a smooth, even rectangle approximately 8 inches by 24 inches (20 centimeters by 50 centimeters). Be careful to keep the corners of the dough as right angles.

Use a dry pastry brush to remove any loose flour from the dough’s surface. Fold the dough in thirds, like a business letter. If one end is damaged or in worse condition, fold it in first; otherwise, start at the bottom. This completes the first turn.

Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough again, repeating the ridging technique. Once again, the dough should be in a smooth, even rectangle of approximately 8 inches by 24 inches (20 centimeters by 60 centimeters).

Fold the dough in thirds again, completing the second turn. Cover the dough with plastic wrap and chill for at least 30 minutes. Repeat the rolling and folding technique until the dough has had a total of five turns. Do not perform more than two turns without a resting and chilling period. Cover the dough completely and chill overnight before shaping and baking.

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Vegetable Torte
Recipe developed by BigBlackDog

1/2 recipe Puff Pastry or you can use 1 Sheet of frozen Puff Pastry

1 lb. Fresh Asparagus, trimmed to size to fit the pan
6-7 large Mushrooms, sliced thin
3-4 Tomatoes, 1/2″ slices
4-5 Green Onion, sliced into coins
2 c. Mozzarella, shredded
2 TBL Extra Virgin Olive Oil (EVOO)
Fresh Ground Black Pepper

1. Grease the pan and preheat the oven to 400 degrees.

2. Roll out the puff pastry until it comfortably fits the pan. Lay the dough in the pan and carefully press the dough into the sides. Trim any excess dough from the edges.

3. Slice up the vegetables and toss with the Olive Oil and Pepper.

4. Layer the vegetables on the puff pastry

5. Top with cheese

6. Bake for about 30 minutes or until browned and bubbly!

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All Rights Reserved 2008-10 © BigBlackDog

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Comments

  • theUngourmet February 4, 2010 at 7:02 am

    Oh I just love everything on this lovely torte! The combination of veggies is irresistible. I’ll have some for my lunch tomorrow, please!

  • YankeeQuilter February 4, 2010 at 1:36 pm

    Last year we had a meatless meal once a week…this year we are planning one at least twice a week so this recipe will definitely get a workout! Thanks!

  • Kat February 4, 2010 at 1:39 pm

    Gosh that looks so good! I have not been good about blogging lately. This winter has been so wierd, that I don’t find much to write about. Been in the house a lot this winter, which is unusual for me. Thanks for keeping me on your list. And for all your comments. I love your blogs.

  • Lori E February 4, 2010 at 2:03 pm

    And here I thought everyone just bought puff pastry at the store?
    Of course you would make your own Michelle. You are so ambitious. You are the best.

  • Joanne February 4, 2010 at 2:11 pm

    I can’t believe you made your own puff pastry! Definite accomplishment. This to me like a pizza of sorts with roasted veggie heaven on a flaky buttery crust. Can’t go wrong there!

  • Urban Breadmachine February 4, 2010 at 2:36 pm

    I bet a few sweet basil leaves in the summrtime would make this torte divine hot or cold. This would make a great dish to pass at a party, thanks for the idea!

  • Kayte February 4, 2010 at 2:44 pm

    Wow, this looks so great, no wonder you had it twice in one week. I love making puff pastry, that dough is just so silky and soft and luxurious! I need to try that 5 minute version sometime soon just to see what everyone is raving about. Once again, stealing this recipe…now, won’t this be excellent on a swim meet night??? Yep, thinking so on this, and portable if need be.

  • Elle February 4, 2010 at 2:57 pm

    Michelle, this looks incredible! I saw you talking about the quick puff pastry–I need to give that a try. Making me want some of this right away!

  • Chow and Chatter February 4, 2010 at 5:57 pm

    oh wow looks great no wonder u made it twice

  • teresa February 4, 2010 at 7:54 pm

    that is so gorgeous, and the veggies look fantastic!

  • Sook February 4, 2010 at 7:55 pm

    Oh that looks incredible. I love the color of the tomatoes on the torte, too. So beautiful.

  • Megan February 4, 2010 at 8:41 pm

    I haven’t attempted puff pastry yet – but since I can make danish dough, I’m sure it won’t be too difficult.

  • Kim February 4, 2010 at 10:01 pm

    This looks beautiful and I love that you would never miss the meat on this. It’s gorgeous.

  • SavoringTime in the Kitchen February 4, 2010 at 10:32 pm

    Oh my, that looks like a delicious grown-up pizza! It looks wonderful! I have to try that puff pastry recipe too.

  • Cheryl B. February 4, 2010 at 11:13 pm

    you know Michelle, I bet this would taste really good served WITH a grilled steak o;-p

    While reading this posting, two different, yet connectable things, came to mind.

    First – how you have joined quite a number of “theme day(‘s)” lately.

    Secondly – a particular “theme day” which would work with all of those recipies you want to / have been meaning to try –
    ~ “Magazine Mondays”, are hosted by Ivonne at, ‘Cream Puffs in Venice’ (http://creampuffsinvenice.ca/). Each week participants are “diligently attaching those pesky magazine piles” by trying and featuring one of the recipes you have marked in one.

    I went and checked, and yes, she is still hosting it.

    I forwarded this posting to “Mexico Jen” who is a ‘vegan’. She replied back “yummy”.

    I bet this puff pastry would work good and taste great made into appetizer pizza.

  • Cristie February 5, 2010 at 12:29 am

    What a wonderful meal! I’ve never made my own puff pastry, but have so much respect for those that do! Love all the veggies.

  • tasteofbeirut February 5, 2010 at 1:46 pm

    Thanks for the idea! We love vegetable pizza around here but I never thought of using puff pastry!

  • My Carolina Kitchen February 5, 2010 at 2:40 pm

    What a beautiful torte. I can’t believe you actually made your own puff pastry. That’s fabulous.
    Sam

  • Kathleen February 5, 2010 at 3:20 pm

    Yum! Yum! Yum!

  • Mimi February 5, 2010 at 4:22 pm

    I love homemade puff pastry, and I agree that it is not hard you just need to plan ahead for the chilling. I laughingly told the kids I thought I could become a vegetarian, my son looked horrified but this veggie torte could just ease his mind.
    Mimi

  • Kathleen February 5, 2010 at 8:37 pm

    I don[‘t know..that puff pastry sounds complicated! Reminds me of those pierrogi making marathons with mil years ago!
    I will have to think about it…yours looks delicious!!

  • Danielle February 6, 2010 at 6:11 pm

    oh wow!!! this looks amazing! seriously yummy things going on there. well shoot….do I want potato soup for dinner tonight or a veggie torte!!

  • Sweet and Savory February 7, 2010 at 3:05 am

    I am not ready to make my own puff pastry but maybe in the future…..

    In the meanwhile, I have two packages in my freezer and now I know what to do with at least one of them.

  • Ezzie February 7, 2010 at 12:14 pm

    Wonderful. I love the combination of veggies. Wish I had the time to make the dough! Thank you for all the details…I will be tryin this! I’ll have to start with the frozen but you’ve inspired me to try the dough when I have a bit more time. Thanks!

  • Mags February 8, 2010 at 1:56 am

    My New Year’s resolution every year is to make puff pastry from scratch. Will this be the year? Your veggie torte looks absolutely delicious!

  • Tammie Lee February 9, 2010 at 2:38 am

    oh my goodness, this looks delicious and your photos really do it justice!t

  • Sophie February 9, 2010 at 12:47 pm

    Your vegetable tort looks like a grand pizza!!!

    MMMMMMMMM,…lovely!

  • jay February 9, 2010 at 9:25 pm

    That looks delicious! But hold the asparagus and throw on some extra cheese, please!

    So pretty, too. :)

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