Vegetable Torta with Asiago and Herbs

This Vegetable Torta with Asiago and Herbs is a visually stunning and delicious dish that celebrates the late-summer bounty of vegetables. The recipe combines layers of roasted eggplant, zucchini, and red bell peppers with a creamy egg custard, all nestled within a flavorful bread-crumb crust enriched with Asiago cheese. The roasted vegetables are carefully arranged to create a beautiful presentation, while the combination of herbs and Asiago cheese adds depth and richness to the dish. Whether served as a main course or as an impressive side dish, this vegetable torta is sure to delight both your taste buds and your guests.

SERVES 6 TO 8

INGREDIENTS:

Filling:

• 3 pounds eggplant, peeled, halved crosswise, and cut lengthwise into ½-inch-thick slices
• Kosher salt and pepper
• 3 tablespoons extra-virgin olive oil
• 2 red bell peppers
• 1 garlic head, top quarter cut off to expose garlic cloves
• 2 large tomatoes, cored and sliced ¼ inch thick
• 4 zucchini, sliced ¼ inch thick on a steep bias
• 3 large eggs
• ¼ cup heavy cream
• 2 teaspoons minced fresh thyme
• 2 tablespoons lemon juice
• 3 ounces Asiago cheese, grated fine (1½ cups)
• 2 tablespoons shredded fresh basil

Crust:

• 4 slices hearty white sandwich bread, torn into quarters
• 2 ounces Asiago cheese, grated fine (1 cup)
• 3 tablespoons unsalted butter, melted

INSTRUCTIONS:

1. Prepare Vegetables: Grease 2 wire racks and set them inside 2 rimmed baking sheets. Toss eggplant slices with 1 tablespoon of salt and drain them in a colander for 30 minutes. Wipe and press the eggplant slices firmly with paper towels to remove excess moisture and salt. Brush the eggplant with 2 tablespoons of olive oil, season with pepper, and arrange them on the prepared racks.
2. Roast Vegetables: Rub the red bell peppers with ½ tablespoon of olive oil and place them on the racks with the eggplant. Drizzle the exposed garlic head with the remaining ½ tablespoon of olive oil, wrap it securely in aluminum foil, and roast it in the oven until the cloves are very soft. Roast the vegetables until the eggplant is well browned and dry, and the peppers are blistered, rotating and switching the sheets and turning the peppers halfway through baking.
3. Prepare Zucchini and Tomatoes: Spread the tomato slices out on a paper towel–lined baking sheet, sprinkle them with 1 teaspoon of salt, and let them sit for 30 minutes. Press the tomatoes firmly with paper towels to remove excess moisture. Toss the zucchini with 1 tablespoon of salt and let it drain in a colander for 30 minutes. Pat the zucchini dry with paper towels, layer and stack it between multiple layers of paper towels, and microwave it until steaming, then let it cool.
4. Prepare Crust: Thoroughly grease a 9-inch springform pan. In a food processor, pulse the bread into coarse crumbs, then sprinkle the cheese and melted butter over the crumbs and pulse to combine. Reserve 3 tablespoons of crumbs for topping. Press 1 cup of crumbs evenly over the bottom of the pan using the bottom of a dry measuring cup. Press the remaining crumbs into the sides of the pan to form thick walls that stop ¼ inch from the top of the pan.
5. Prepare Egg Custard: Unwrap the roasted garlic and squeeze the cloves into a bowl. Mash the garlic with a fork. In the same food processor (without cleaning it), process the garlic paste, eggs, cream, thyme, and lemon juice until thoroughly combined.
6. Assemble the Torta: Cover the pan bottom with a single layer of eggplant, tearing pieces as needed to fit, then sprinkle it with 2 tablespoons of grated cheese. Repeat with a layer of zucchini and cheese, followed by another layer of eggplant and cheese. Add the roasted red bell peppers and 2 tablespoons of cheese. Pour half of the egg custard over the layers and tilt and shake the pan to distribute it. Repeat the layering with the remaining eggplant, zucchini, and cheese, forming about 4 more layers. Pour the remaining custard over the top and tilt and shake the pan.
7. Arrange Tomatoes: Shingle the tomato slices attractively over the top of the torta, partially overlapping them. Press gently on the tomatoes, then sprinkle the top with the reserved crumbs.
8. Bake the Torta: Set the torta on a baking sheet and bake it on the lower-middle rack until the crumb topping is lightly browned, and the torta registers 175 degrees. This takes about 1¼ to 1½ hours.
9. Serve: Let the torta cool in the pan for 10 minutes. Run a thin knife around the inside of the springform pan ring to loosen, then remove the ring and let the torta cool for an additional 20 minutes. Sprinkle with shredded fresh basil before serving. The torta can be refrigerated overnight, but make sure to let it sit at room temperature for 1 hour before serving.

Enjoy this Vegetable Torta with Asiago and Herbs as a beautiful and flavorful addition to your table!