Vegetable Torte
Featuring squash, kale, potato, and tomato, this stunning layered pie comes together with just 15 minutes of prep. Serve it as a satisfying main course or an eye-catching side dish.
Ingredients
- 1 Tbsp. olive oil, divided, plus more for pan
- 1/2 small butternut squash (about 1 lb), peeled and thinly sliced
- 1 red onion, thinly sliced
- 1 small bunch kale, thick stems discarded and leaves cut into 1-in. pieces
- Kosher salt and pepper
- 1 medium yellow potato (about 6 oz), thinly sliced
- 4 oz. thinly sliced sharp provolone cheese
- 1 plum tomato, thinly sliced
- 1 oz. Parmesan cheese, grated (about 1/4 cup)
Instructions
- Heat oven to 425°F. Oil a 9-inch springform pan. Arrange half of the squash in the bottom of the pan in concentric circles. Top with half of the onion, then half of the kale. Drizzle with 1/2 tablespoon oil and season with 1/4 teaspoon salt. Top with the potato and half of the provolone cheese.
- Top with the remaining kale, drizzle with the remaining 1/2 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Top with remaining onion, then tomato and remaining provolone. Arrange remaining squash on top and sprinkle with Parmesan.
- Cover with foil, place on a baking sheet and bake 20 minutes. Uncover and bake until vegetables are tender and top is browned, 8 to 10 minutes. Let cool at least 12 minutes before unmolding and serving.
Nutrition
Calories: 140kcalCarbohydrates: 14gProtein: 7gFat: 7gSaturated Fat: 3.5gSodium: 305mgFiber: 2g
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