Name: Vegetable Tortes
Cook time: 2 hours
Total time: 5 hours (includes cooling time)
Yield: Makes 2 tortes (each serving 8)
Ingredients: 2 1/2 lb boiling potatoes such as Yukon Gold; 2 lb cremini mushrooms, trimmed and halved; 2 shallots, coarsely chopped; 1/2 teaspoon dried thyme, crumbled; 1 stick (1/2 cup) unsalted butter; 1/2 cup dry white wine; 1/4 cup whole milk, heated; 1 large garlic clove, minced; 1/2 cup chopped scallion greens; 1 1/2 (15-oz) boxes frozen peas, thawed; 2 lb eggplants; 1/4 cup olive oil; 7 red bell peppers; 5 frozen puff pastry sheets (from three 17 1/4-oz packages), thawed; 6 tablespoons fine dry bread crumbs; 3/4 lb smoked Gouda or mozzarella, coarsely grated (2 cups); 1 large egg, lightly beaten; a food mill fitted with fine disk and 2 (10-inch) springform pans

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Vegetable TortesMaura McEvoy

Cooks' notes:

Potato mixture can be made 1 day before assembling and mushroom mixture 2 days and chilled, covered. Bring to room temperature and season before proceeding.

Peppers may be roasted 3 days before assembling and chilled, covered. Bring to room temperature and pat dry before using.

You can assemble tortes 1 day before baking and serving. Keep chilled, covered. Transfer to hot oven directly from refrigerator.

Recipe notes

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