Layered Vegetable Torte | RICARDO

Ingredients

• 1 cup (150 g) unbleached all-purpose flour
• 1 cup (150 g) whole wheat flour
• ½ cup (65 g) ground almonds
• ¼ tsp salt
• ¼ tsp thyme leaves
• ½ cup (115 g) cold unsalted butter, cubed
• ½ cup (125 ml) plain yogurt
• 2 cups (190 g) leek, thinly sliced
• 1/3 cup (75 g) butter
• ¼ cup (60 ml) white wine
• ¼ lb (115 g) triple cream Brie cheese, rind removed, cubed
• 5 potatoes, peeled
• 3 cups (750 ml) milk
• 1 thyme sprig
• 1 garlic clove, peeled
• 1 lb (450 g) butternut squash, peeled (taken from top section of squash)
• ¾ lb (340 g) cooked beets, peeled
• 1 egg, beaten
• 1 tbsp (15 ml) milk