This is a rather labor intensive
recipe, but if you have the time it is totally worth it. Be sure to
set aside 2 hours and with this recipe. It is also helpful to assemble a
team to assist in Torta construction.
Serves 4-5 as a main course or 7-8 as a
nosh
Ingredients
Vegetables:
5 medium sized Japanese eggplant (the
purple kind)
6 medium tomatoes
4 ears of corn
1 Garlic
2 red bell peppers
Custard:
3 eggs
¼ cup heavy cream
7-10 sprigs fresh thyme
7-10 chives
Juice of 1 lemon
1 cup shredded asiago
Crust:
4 slices white sandwich bread
4 tbls butter
1 cup asiago
Instructions:
Peel the eggplants and cut them into
half inch circles. Sprinkle both sides liberally with salt then
arrange them on a wire rack to remove some of the liquid. After 30
minutes rinse of excess salt and pat them with a towel to remove more
moisture. While the eggplant is draining set your oven to 450. Cut
the top and bottom of your head of garlic wrap tightly in tin foil
add 2 tbls of olive oil to your foil and put in the oven to roast.
De-seed and rib your peppers and
cut them into long strips then drizzle with olive oil and s&p.
Arrange them on a wire rack with the eggplant when their done
draining and put them in the oven for 30-35 minutes or until nicely
roasted.
While vegetables are roasting cut
tomatoes into slices then place them onto papers towels and liberally
salt them to remove moisture periodically patting them down. De-husk
your corn and rub them down with oil. To roast the corn simply put
the ears under and open flame to char. You want them to get black and
charred ( if you do not have a gas range you can do this in a hot pan
although you will not get as good of a char). Now onto the crust.
Pulse bread in food processor and
pour in slowly your butter and shredded cheese. Pulse until well
processed. Now grease you spring form pan with butter and start
spreading your crust on the bottom and sides of your pan. Then
process your custard ingredients and place aside. Now start layering
your vegetables alternating layer of vegetable then sprinkling of
asiago and layer of custard. Sprinkle top layer with any left of
crumb and sprinkle with cheese. Bake for 60-90 minutes or until
custard has set and top as nicely browned. Let cool for ten minutes
then nosh.
