Italian Vegetable Torte

READY IN: 4hrs 10mins




  • Preheat the oven to 375ºF.
  • Rub an 8" springform pan with butter and dust with about 1 Tbs of the Parmesan cheese.
  • Remove the woody ends of the asparagus (hold each spear at both ends and bend it gently- it will snap at its natural breaking point).
  • Peel off the outer layer of the stems.
  • Then cut the asparagus into 1" segments.
  • Cook the asparagus stems for 2 minutes in a saucepan of simmering water; then add the tips and cook for 1 minute.
  • Drain the asparagus and set aside.
  • Heat the olive oil to medium-low in a 10" frypan and cook the onion until soft.
  • Increase the heat to medium and add the zucchini.
  • Cook until the zucchini is soft and golden brown, stirring occasionally.
  • Then add the garlic and cook for more 1 minute.
  • Finally, add the spinach, mix it in, and cook until it is just wilted.
  • Take the frypan off the heat, add the asparagus and the basil, mix in, and season generously with sea salt and freshly ground black pepper.
  • Set aside to cool.
  • Mix together the ricotta, mascarpone, eggs, and 1/2 cup Parmesan.
  • Add the cheese and egg mixture to the cooled vegetables.
  • Mix well and taste for seasoning.
  • Grind some sea salt and black pepper to taste.
  • Spoon the mixture into the springform pan and scatter with the remaining Parmesan over the top.
  • Place in the oven on a baking sheet to catch any drips, and cook for 30 minutes.
  • The top should be light golden brown and the mixture still slightly wobbly in the center.
  • Let the torte cool for 30 minutes.
  • Then put it in the refrigerator for about 3 hours, until the torte has set.
  • Serve with a leaf salad.