Harvest Torte Food

HARVEST VEGETABLE TORTE RECIPE

Steps:

• 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.

ITALIAN VEGETABLE TORTE

Steps:

• Preheat the oven to 375ºF.
• Rub an 8" springform pan with butter and dust with about 1 Tbs of the Parmesan cheese.
• Remove the woody ends of the asparagus (hold each spear at both ends and bend it gently- it will snap at its natural breaking point).
• Peel off the outer layer of the stems.
• Then cut the asparagus into 1" segments.
• Cook the asparagus stems for 2 minutes in a saucepan of simmering water; then add the tips and cook for 1 minute.
• Drain the asparagus and set aside.
• Heat the olive oil to medium-low in a 10" frypan and cook the onion until soft.
• Increase the heat to medium and add the zucchini.
• Cook until the zucchini is soft and golden brown, stirring occasionally.
• Then add the garlic and cook for more 1 minute.
• Finally, add the spinach, mix it in, and cook until it is just wilted.
• Take the frypan off the heat, add the asparagus and the basil, mix in, and season generously with sea salt and freshly ground black pepper.
• Set aside to cool.
• Mix together the ricotta, mascarpone, eggs, and 1/2 cup Parmesan.
• Add the cheese and egg mixture to the cooled vegetables.
• Mix well and taste for seasoning.
• Grind some sea salt and black pepper to taste.
• Spoon the mixture into the springform pan and scatter with the remaining Parmesan over the top.
• Place in the oven on a baking sheet to catch any drips, and cook for 30 minutes.
• The top should be light golden brown and the mixture still slightly wobbly in the center.
• Let the torte cool for 30 minutes.
• Then put it in the refrigerator for about 3 hours, until the torte has set.
• Serve with a leaf salad.

HARVEST PUMPKIN TORTE

Steps:

• Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil; generously grease foil.
• Beat egg yolks in large bowl on medium speed 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside.
• Beat egg whites in medium bowl until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan.
• Bake 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely.
• Meanwhile, prepare PUMPKIN FILLING. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup filling over top. Repeat layering with remaining cake and filling, ending with cake layer. Spread CHOCOLATE GLAZE over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftover torte. 8 to 10 servings.
• PUMPKIN FILLING
• 1 cup canned pumpkin.
• 1/4 cup all-purpose flour
• 1/3 cup butter or margarine, softened
• 3 tablespoons shortening
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1-3/4 cups powdered sugar
• Combine pumpkin and flour in small saucepan; cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; set aside. Cool completely.
• Beat butter and shortening in small bowl until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until mixture ready to use. About 2-1/4 cups filling.
• CHOCOLATE GLAZE.
• 1 tablespoon butter or margarine
• 2 tablespoons HERSHEY'S Cocoa
• 1 tablespoon water
• 1/4 teaspoon vanilla extract
• 2/3 cup powdered sugar
• Melt butter in small saucepan over low heat; add cocoa and water. Cook, stiring constantly, until mixture thickens; do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with whisk until smooth and thickened.

HARVEST TORTE

Steps:

• In 3-quart saucepan, mix all sauce ingredients except milk. Heat to boiling; reduce heat to low. Cover and simmer about 20 minutes or until squash is tender. Carefully spoon squash and cooking liquid into blender. Add milk. Cover and blend on medium speed until smooth.
• Heat oven to 375°F. Grease and flour 10-inch springform pan. Cook and drain pasta as directed on package. Return pasta to saucepan. Add remaining torte ingredients and sauce; stir to mix. Spoon into pan. Cover with foil.
• Bake covered 45 to 50 minutes or until hot. Uncover; cool in pan on cooling rack 10 minutes; remove side of pan. Cut into wedges.