Vegetable Torte

Name: Vegetable Torte
Total time: 45 min
Ingredients: 1 tbsp. olive oil, divided, plus more for pan; 1/2 small butternut squash (about 1 lb), peeled and thinly sliced; 1 red onion, thinly sliced; 1 small bunch kale, thick stems discarded and leaves cut into 1-in. pieces; Kosher salt and pepper; 1 medium yellow potato (about 6 oz), thinly sliced; 4 oz. thinly sliced sharp provolone cheese; 1 plum tomato, thinly sliced; 1 oz. Parmesan cheese, grated (about 1/4 cup)

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Total: 45 minutes

Servings: 8

Author : Taylor Murray

dinner main dish side dish

Ingredients

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1 tbsp. olive oil, divided, plus more for pan1/2 small butternut squash (about 1 lb), peeled and thinly sliced1 red onion, thinly sliced1 small bunch kale, thick stems discarded and leaves cut into 1-in. piecesKosher salt and pepper1 medium yellow potato (about 6 oz), thinly sliced4 oz. thinly sliced sharp provolone cheese1 plum tomato, thinly sliced1 oz. Parmesan cheese, grated (about 1/4 cup)

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Instructions

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Step 1

Heat oven to 425°F. Oil a 9-inch springform pan. Arrange half of the squash in the bottom of the pan in concentric circles. Top with half of the onion, then half of the kale. Drizzle with 1/2 tablespoon oil and season with 1/4 teaspoon salt. Top with the potato and half of the provolone cheese.

Step 2

Top with the remaining kale, drizzle with the remaining 1/2 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Top with remaining onion, then tomato and remaining provolone. Arrange remaining squash on top and sprinkle with Parmesan.

Step 3

Cover with foil, place on a baking sheet and bake 20 minutes. Uncover and bake until vegetables are tender and top is browned, 8 to 10 minutes. Let cool at least 12 minutes before unmolding and serving.