Recipe: Solstice Vegetable Torte

Yield: 8 to 10 servings

Prep time: 40 minutes

Cook time: 1 hour 40 minutes

Similar to a crustless quiche or a frittata, this torte has a round shape that nods to the sun during the summer solstice. Any leftover torte keeps well and reheats nicely, making it a perfect grab-and-go meal the next day.

Ingredients

• 3 lb green and/or yellow zucchini, ends trimmed and sliced into ½-inch rounds
• 1 tbsp + 1 tsp kosher salt, divided
• 2 tbsp grapeseed oil or refined coconut oil
• 1 cup thinly sliced onion
• 2 cups cherry tomatoes, halved
• 3 garlic cloves, minced
• 1 tbsp fresh basil leaves, chopped
• 2 tbsp fresh oregano leaves, chopped
• 7 large eggs
• ½ cup whipping cream
• 1 tbsp hot sauce of choice, optional
• ¼ cup all-purpose flour or oat flour
• 1 cup coarsely grated Monterey jack cheese
• 1 cup grated parmesan cheese
• ½ tsp white pepper

Method

To start, place zucchini in a colander and gently toss with 1 tbsp salt. Set colander in the sink and let sit for 30 minutes, tossing occasionally, to allow excess water to drain away.

Preheat oven to 375°F. Generously grease a 9-inch springform pan with butter or cooking spray. Take one large piece of aluminum foil and cover bottom and outside of pan, crinkling to secure. Set aside. Line a large rimmed baking tray with parchment paper and set aside.

Rinse zucchini and pat dry with a paper towel. Place on prepared baking tray in a single layer (don’t worry if some pieces overlap). Bake, stirring occasionally, for 30 minutes. This will remove excess water to prevent it from affecting the final texture of the torte.

Meanwhile, in a large frying pan, warm oil over medium-high heat. Add onions and remaining 1 tsp salt. Sauté until onions are just starting to turn translucent and lightly caramelized (about 5 minutes). Add tomatoes and garlic and sauté until tomatoes start to soften (about 3 minutes). Remove frying pan from heat and stir in basil and oregano. Set pan aside.

In a large bowl, whisk together eggs, cream, hot sauce (if using), flour, cheeses and pepper until thoroughly combined. Gently fold in baked zucchini mixture. Add cooled tomato and onion mixture and gently stir to incorporate everything together, taking care not to break up zucchini too much.

Place a wire rack on a rimmed baking tray, then set prepared springform pan on top of rack. Pour torte mixture into the springform pan and transfer the tray and pan into the oven. Bake until top of torte is lightly browned and custard is set (about 50 to 60 minutes). A paring knife inserted into centre of the torte should come out clean. If the torte is not quite set, tent top of the springform pan with foil and bake an additional 10 to 20 minutes.

Remove torte from oven and let rest on a wire rack for 20 minutes before running a paring knife around inside of the springform pan to loosen the torte. Serve warm or at room temperature. Torte will keep refrigerated for up to  3 days.

Chef’s Tip

If dried herbs are more readily available, simply substitute 1 teaspoon of dried herb for every 1 tablespoon of fresh called for in the recipe.