Rustic Potato and Vegetable Torte with Garden Salad – MarraTrips

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Bring a rustic charm to your dining table with this hearty Potato and Vegetable Torte paired with a refreshing Garden Salad. The torte combines layers of thinly sliced potatoes, sautéed vegetables, and creamy mozzarella, creating a dish that’s both satisfying and flavorful. Balanced by the fresh, tangy salad, this meal is perfect for family dinners or a cozy gathering with friends. Let’s dive into the recipe for this delightful combination.

Ingredients

For the Potato Torte

Vegetables

  • Potatoes: 700g (24.7 oz), peeled and thinly sliced
  • Carrot: 1 medium, finely diced
  • Red bell pepper: 1, diced
  • Onion: 1 medium, finely chopped
  • Tomatoes: 2 ripe, diced
  • Garlic: 3 cloves, minced
  • Bay leaves: 2

Batter

  • Eggs: 3 large
  • Whole milk: 100ml
  • All-purpose flour: 80g (2.8 oz)
  • Salt and pepper: To taste
  • Mixed dry herbs: Of choice

Other Ingredients

  • Mozzarella cheese: 120g (4.2 oz), grated
  • Fresh parsley: Chopped
  • Butter: For greasing
  • Oil: For frying

For the Garden Salad

  • Feta cheese: 100g (3.5 oz), crumbled
  • Cherry tomatoes: 130g (4.6 oz), halved
  • Fresh spinach leaves: A handful
  • Fresh parsley: Chopped
  • Olive oil: 2 tablespoons
  • Salt: A pinch
  • Sugar: A pinch
  • Lemon juice: To taste

Directions

Step 1: Prepare the Vegetables

  1. Slice the Potatoes
    Use a mandoline or a sharp knife to thinly slice the potatoes to about 1/8-inch thickness. Uniform slices ensure even cooking.
  2. Dice and Mince
    Dice the carrot, red bell pepper, onion, and tomatoes. Mince the garlic finely. Set these aside along with the bay leaves.

Step 2: Make the Batter

  1. Whisk Ingredients
    In a large mixing bowl, whisk together the eggs, milk, and flour until smooth. Season with salt, pepper, and your choice of mixed dry herbs.
  2. Ensure Lump-Free Consistency
    The batter should be lump-free and have a pourable consistency. Adjust with a splash of milk if needed.

Step 3: Cook the Vegetables

  1. Heat the Skillet
    Heat a tablespoon of oil in a large skillet over medium heat.
  2. Sauté the Vegetables
    Add the onions and cook until translucent. Stir in the diced carrots and cook for 3-4 minutes. Add the red bell pepper, tomatoes, garlic, and bay leaves. Cook until the vegetables are tender and well combined.
  3. Cool the Mixture
    Remove the bay leaves and let the cooked vegetables cool slightly before assembling the torte.

Step 4: Assemble and Bake

  1. Prepare the Pan
    Preheat your oven to 180°C (350°F). Grease a springform pan generously with butter.
  2. Layer the Ingredients
    • Spread half of the potato slices evenly on the bottom of the pan.
    • Add the cooked vegetable mixture, spreading it evenly.
    • Sprinkle half of the grated mozzarella cheese over the vegetables.
    • Top with the remaining potato slices.
  3. Pour and Top
    Pour the prepared egg batter over the layered ingredients, ensuring it seeps through the layers. Finish with the remaining mozzarella cheese.
  4. Bake the Torte
    Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the potatoes are tender. Check doneness by inserting a knife through the center; it should go through smoothly.
  5. Rest Before Slicing
    Allow the torte to rest for at least 10 minutes before slicing. This helps the layers set and makes slicing easier.

Step 5: Prepare the Garden Salad

  1. Combine Ingredients
    In a large bowl, toss together the fresh spinach leaves, halved cherry tomatoes, crumbled feta, and chopped parsley.
  2. Dress the Salad
    Drizzle with olive oil and a squeeze of fresh lemon juice. Sprinkle with a pinch of salt and sugar for balance. Toss everything gently to coat the vegetables and cheese evenly.

Cooking Tips

  1. Uniform Potato Slices
    Use a mandoline for thin, uniform potato slices to ensure even cooking and a professional finish.
  2. Enhance the Flavor
    Add a sprinkle of grated Parmesan cheese on top of the torte before baking for an extra savory touch.
  3. Let the Torte Rest
    Resting the baked torte for 10 minutes allows the layers to set, making it easier to serve clean slices.
  4. Customize the Salad
    Add other fresh greens like arugula or watercress, or include nuts like toasted walnuts for crunch.

Substitutions and Variations

  1. Cheese Options
    Swap mozzarella with cheddar, gouda, or a dairy-free alternative to suit your preference.
  2. Vegetable Mix
    Incorporate other vegetables like zucchini, mushrooms, or eggplant for added variety.
  3. Gluten-Free Option
    Use gluten-free flour in the batter to make the dish suitable for gluten-sensitive guests.
  4. Herbs
    Fresh basil, thyme, or oregano can add a fragrant note to the torte.

FAQs

1. Can I make the torte ahead of time?

Yes, you can assemble the torte a few hours ahead and refrigerate it before baking. Allow it to come to room temperature before placing it in the oven.

2. What if I don’t have a springform pan?

You can use a regular baking dish, but greasing it thoroughly is crucial to prevent sticking.

3. How can I ensure the torte doesn’t stick to the pan?

Generously grease the pan with butter and consider lining the bottom with parchment paper for easy removal.

4. Can I freeze leftovers?

Yes, slice the cooled torte and wrap individual pieces in plastic wrap. Store in an airtight container in the freezer for up to 2 months. Thaw and reheat in the oven before serving.

5. How long will the salad stay fresh?

The salad is best enjoyed fresh, but you can store leftovers (without dressing) in an airtight container in the refrigerator for up to 1 day.

Nutritional Information (Per Serving)

Potato Torte

  • Calories: 280
  • Protein: 9g
  • Fat: 12g
  • Carbohydrates: 32g
  • Fiber: 3g

Garden Salad

  • Calories: 100
  • Protein: 4g
  • Fat: 8g
  • Carbohydrates: 3g
  • Fiber: 1g

Storage

  • Potato Torte: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven until warmed through.
  • Garden Salad: Refrigerate any undressed salad in an airtight container for up to 1 day. Add dressing just before serving.

Conclusion

This Rustic Potato and Vegetable Torte paired with a Garden Salad is a wholesome and comforting meal that celebrates the simplicity of fresh ingredients. The creamy layers of potatoes, melted cheese, and sautéed vegetables make the torte irresistibly hearty, while the crisp, tangy salad adds a refreshing balance. Perfect for dinner parties, family gatherings, or a satisfying weekend meal, this recipe will surely become a favorite in your kitchen. Enjoy!

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