Layered Roasted Vegetable Torte

layered roasted vegetable torte

If you’re a fan of vegetables then you’re going to love this recipe! Layers of your favorite veggies stacked into a springform pan and “glued” together by tasty shredded cheese, it’s a show stopper and it could work very well as a side dish to your holiday table.

The only thing you’ll need to do ahead of time is pre-roast your veggies, then it’s all about the assembly, which is really quite simple.

layered roasted vegetable torte

I used a 9 inch spring form pan which would give you six nice sized wedge portions. If you want to go for a bigger spring form pan, don’t be afraid, I’ve done it and it works great, just roast more veggies, add more cheese and you’ll be fine.

layered roasted vegetable torte

The key to a successful un-molding is to let it rest for at the very least 30 minutes, but an hour would be better, you could even make it the day before then take it out hours ahead of serving and allow it to reach room temperature.

layered roasted vegetable torte

By letting it rest properly you’ll be able to cut it into perfect wedges and everything will stay in tact.

layered roasted vegetable torte

I made a different version here, a few years ago, you can check it out to get an idea of other veggies you might want to use, but really just use your imagination!

I’m also on Instagram where you can follow me and see what else I’m cooking up!

5.0 from 3 reviews
Layered Roasted Vegetable Torte
 
Colorful layers of roasted veggies stacked into a torte, a great presentation for your table.
Author:
Ingredients
  • For this recipe I used a 9" spring form pan, that I brushed inside with olive oil
  • 1 butternut squash with a long neck, remove skin and slice thin. ( I only used the neck of the squash so I could get flat slices) you could also use the bulb part just slice thin also
  • 1 medium head of cauliflower, which I take my knife to and make slices
  • 1 head of broccoli, just the crown, sliced like the cauliflower
  • 1 delicata squash cut into half rings
  • a few collard green leaves, which I just happen to have, but you could use spinach or kale
  • grated asiago, grated mozzarella and grated romano for "glue"
Instructions
  1. Have all your veggies pre-roasted at 400 degrees until golden on each side. Depending on the size of your veggies and the size of your pan you might have some left over, but that's a good thing!
  2. Then take your oiled pan and place it on a foil lined baking sheet that's rimmed, it's going to leak a bit at the bottom and this will be such easy clean up.
  3. Start layering, I like to put something substantial on the bottom and top so I started with the slices of butternut squash, fill the whole bottom of the pan, try to have no gaping spaces.
  4. After each layer, sprinkle some of each cheese all around.
  5. Next layer, the cauliflower, place it all around filling all the open sides and spaces.
  6. Repeat with sprinkling of all cheeses.
  7. Another layer of butternut squash, then more cheese.
  8. Next layer the broccoli, more cheese, at this point gently press down the torte with the back of a tablespoon to make sure the layers are nice and compact.
  9. Next will be the delicata squash rings, then repeat with cheese.
  10. Next will be your something green, kale, spinach or collard leaves. ( you might want to wilt those in the microwave for a minute before) repeat with cheese.
  11. Last layer for the top I used butternut squash again, but you could also used roasted sweet potato.
  12. Top with cheese and place foil on top to cover.
  13. Bake in a 400 degree oven for 20 minutes, then take foil off and bake another 15.
  14. Remove and let it rest for at least 30 minutes at the very least, an hour even better, very important so everything sets and you'll be able to cut into nice wedges.
  15. Then go around the edge of pan with a knife making sure nothing is sticking, then release spring on pan and remove and place on a platter with bottom of pan still in tact.
  16. You can make this the day before, just take it out several hours before serving to reach room temperature.

 

Print Friendly, PDF & Email
Signature
 
Italian Sauces My Way E-Book

Comments

  1. This looks fabulous Marie! And the fact that it can be made a day ahead is an extra bonus…

  2. Wow Marie, looks amazing. Definitely going to try this baby. As always wonderful getting a new Post.
    Happy Thanksgiving to you and yours.

  3. This looks like a work of art, Marie! Such an amazing array of roasted vegetables and so beautifully presented. Happy Thanksgiving!

  4. I love using cheese as glue — beats gorilla glue every time!! What a presentation — I’d be satisfied just looking at it — almost 🙂 Your colorful dishes are so visually pleasing, can’t wait to make this. Thank you Marie! Buona giornata!

    • So that’s where all those roasted veggies go. You are the expert at beautiful dishes that pack a flavor punch and this is no exception. As usual, your photos are mouth-watering.

  5. This is a beautiful creation! I am making this tonight. And if I am as successful as I hope to be, this recipe will also be on my Thanksgiving table! Thank you!

  6. Just gorgeous! I am so making this and hopefully for the holidays! Do you not season anything with S & P or just let everyone season on their plate if they wish to? And is that basil sprinkled on top?
    Thanks so much!
    It looks like the cheeses are enough seasoning! 🙂

    • Chris, I always season my veggies with salt and pepper before roasting them, and yes the cheese flavors every layer.

  7. Perfect and thanks again!

  8. Ok, here’s another annoying question about the roasted veggies…do you drizzle them with olive oil or just roast them dry?

  9. We have several Vegans in our family and I always have a hard time coming up with new recipes to serve.
    Not anymore! Thank you very much!

  10. Your recipe is so very close to a recipe I have been looking for. Thank you sooo much for this!