Vegetable Torta | America's Test Kitchen

Name: Vegetable Torta | America's Test Kitchen
Total time: 320 min
Ingredients: 3 medium eggplants (about 1 pound each), halved crosswise and cut lengthwise into 1/2-inch-thick slices, outer thin slices of skin from each half discarded; kosher salt; 3 tablespoons olive oil, plus additional oil for brushing wire racks; 1 medium head garlic, outer papery skins removed and top third of head cut off and discarded; Ground black pepper; 2 medium red bell peppers (about 8 ounces each); 2 large tomatoes (ripe), about 8 ounces each, cored and cut into 1/4-inch-thick slices; 4 medium zucchini (about 8 ounces each), cut on steep bias into 1/4-inch-thick slices; 4 slices white sandwich bread (about 6 ounces), torn into quarters; 3 tablespoons unsalted butter, melted, plus additional softened butter for greasing pan; 2 ounces Asiago cheese, grated on fine holes of box grater (about 2/3 cup); 3 large eggs; 1/4 cup heavy cream; 2 teaspoons minced fresh thyme leaves; 2 tablespoons lemon juice, from 1 lemon; 3 ounces Asiago cheese, grated on fine holes of box grater (about 1 cup); 2 tablespoons shredded fresh basil leaves

www.americastestkitchen.com

Could we turn bland and soggy piles of eggplant and zucchini into a rich, savory tart?

Keywords

Italian
Fruits & Vegetables
Europe
Vegetables
Vegetarian
Main Courses
Savory Pies & Tarts

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Ingredients

3 medium eggplants (about 1 pound each), halved crosswise and cut lengthwise into 1/2-inch-thick slices, outer thin slices of skin from each half discarded
kosher salt
3 tablespoons olive oil, plus additional oil for brushing wire racks
1 medium head garlic, outer papery skins removed and top third of head cut off and discarded
Ground black pepper
2 medium red bell peppers (about 8 ounces each)
2 large tomatoes (ripe), about 8 ounces each, cored and cut into 1/4-inch-thick slices
4 medium zucchini (about 8 ounces each), cut on steep bias into 1/4-inch-thick slices
4 slices white sandwich bread (about 6 ounces), torn into quarters
3 tablespoons unsalted butter, melted, plus additional softened butter for greasing pan
2 ounces Asiago cheese, grated on fine holes of box grater (about 2/3 cup)
3 large eggs
1/4 cup heavy cream
2 teaspoons minced fresh thyme leaves
2 tablespoons lemon juice, from 1 lemon
3 ounces Asiago cheese, grated on fine holes of box grater (about 1 cup)
2 tablespoons shredded fresh basil leaves