Savory Italian Garden Torte
This Savory Italian Garden Torte is a delightful and colorful dish that showcases the fresh flavors of summer vegetables. Perfect for gatherings or as a light meal, it combines tender asparagus, zucchini, and spinach with rich cheeses for a creamy filling, all encased in a golden crust. Served chilled, it pairs wonderfully with a crisp lettuce salad and slices of crusty bread. This recipe, inspired by traditional Italian cooking, will surely impress your guests with its vibrant presentation and delightful taste, making it an excellent choice for luncheons, picnics, or leisurely dinners.
4-6
Servings
229
Calories
13
Ingredients
Ingredients
Asparagus
1/4 lb (woody ends removed, cut into 1-inch segments)
Olive oil
4 tablespoons (for sautéing)
Onion
1 (chopped)
Zucchini
1 (cut lengthwise and finely sliced)
Garlic
2 cloves (finely chopped or minced)
Spinach
1/4 lb (stalks removed if necessary)
Basil
1 tablespoon (chopped fresh or 1 teaspoon dried)
Parmesan cheese
3/4 cup (grated)
Ricotta cheese
1 1/3 cups (for filling)
Mascarpone cheese
1 cup (for filling)
Eggs
4 (beaten)
Sea salt
to taste
Black pepper
to taste
Instructions
1
Preheat your oven to 375°F (190°C).
2
Grease an 8-inch springform pan with butter and dust the inside with about 1 tablespoon of grated Parmesan cheese to prevent sticking.
3
Prepare the asparagus by trimming the woody ends: hold each spear at both ends and bend gently until it snaps at its natural breaking point. Peel the outer layer of the stems if necessary and cut the asparagus into 1-inch segments.
4
Blanch the asparagus in boiling water for 2 minutes, then add the tips and cook for an additional 1 minute. Drain and set aside to cool.
5
In a 10-inch frying pan, heat the olive oil over medium-low heat and sauté the chopped onion until softened.
6
Increase the heat to medium and add the zucchini, cooking until it becomes tender and golden brown, stirring occasionally.
7
Add the minced garlic to the pan and sauté for 1 minute until fragrant.
8
Stir in the spinach and cook until just wilted, then remove the pan from heat.
9
Mix in the cooked asparagus and chopped basil, then season generously with sea salt and freshly ground black pepper. Set this mixture aside to cool slightly.
10
In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, eggs, and ½ cup of grated Parmesan. Blend until smooth.
11
Add the cooled vegetable mixture to the cheese and egg mixture, stirring well to combine. Taste and adjust seasoning with additional sea salt and black pepper as needed.
12
Carefully spoon the combined mixture into the prepared springform pan and sprinkle the top with the remaining Parmesan cheese.
13
Bake in the preheated oven on a baking sheet (to catch any drips) for about 30 minutes, or until the top is golden brown and the center is slightly wobbly.
14
Allow the torte to cool at room temperature for 30 minutes. Then refrigerate for approximately 3 hours until fully set.
15
Slice and serve chilled, ideally accompanied by a fresh leaf salad.
Nutrition Information
16g
Fat
11g
Carbs
10g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Italian Garden Torte?
A Savory Italian Garden Torte is a colorful dish featuring summer vegetables like asparagus, zucchini, and spinach combined with rich cheeses in a golden crust, typically served chilled.
What vegetables are included in this recipe?
The recipe includes 1/4 lb of asparagus, one onion, one zucchini, two cloves of garlic, and 1/4 lb of spinach.
What types of cheese are used for the filling?
The filling is made using 1 1/3 cups of ricotta cheese, 1 cup of mascarpone cheese, and 3/4 cup of grated Parmesan cheese.
How many calories are in a serving of the Savory Italian Garden Torte?
There are 229 calories per serving.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian and contains no meat products.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
How long does the torte need to bake?
The torte should bake for approximately 30 minutes, or until the top is golden brown and the center is slightly wobbly.
Should the torte be served hot or cold?
The torte is intended to be served chilled for the best flavor and texture.
How long should the torte be refrigerated before serving?
It should be refrigerated for approximately 3 hours until it is fully set.
What size pan is required for this recipe?
You will need an 8-inch springform pan.
How do you prepare the asparagus for the torte?
Trim the woody ends, cut the asparagus into 1-inch segments, and blanch them in boiling water for about 3 minutes total before cooling.
What is the protein content per serving?
Each serving contains 10g of protein.
Can I use dried basil instead of fresh?
Yes, you can substitute 1 tablespoon of fresh basil with 1 teaspoon of dried basil.
What is the fat content in this recipe?
The recipe contains 16g of fat per serving.
How many servings does this recipe yield?
This recipe makes 4 to 6 servings.
How do you prevent the torte from sticking to the pan?
Grease the springform pan with butter and dust the inside with approximately 1 tablespoon of grated Parmesan cheese.
What are the carbohydrate and fiber counts for this dish?
It has 11g of carbohydrates and 1g of fiber per serving.
What is the suggested side dish for this torte?
It pairs wonderfully with a fresh leaf or lettuce salad and slices of crusty bread.
How do you prepare the zucchini?
The zucchini should be cut lengthwise, finely sliced, and then sautéed until tender and golden brown.
How many eggs are needed for the filling?
The recipe requires 4 beaten eggs.
How much olive oil is used?
The recipe calls for 4 tablespoons of olive oil for sautéing the vegetables.
What occasion is this dish suitable for?
It is an excellent choice for luncheons, picnics, summer gatherings, or light leisurely dinners.
Is there any sugar in this recipe?
The provided nutritional information indicates that there is no sugar in this recipe.
Why should I use a baking sheet under the springform pan?
Placing the pan on a baking sheet helps catch any drips that might occur during the baking process.
How long do I need to let the torte cool at room temperature?
Allow the torte to cool at room temperature for 30 minutes before placing it in the refrigerator.
What seasonings are used in the torte?
The dish is seasoned with fresh or dried basil, sea salt, and freshly ground black pepper.
How many ingredients are in this recipe?
There are a total of 13 ingredients required for this recipe.
What tags define this recipe's style?
It is categorized by tags such as Italian, summer, healthy, and vegetarian.
How do I know the garlic is ready while sautéing?
Sauté the minced garlic for about 1 minute until it becomes fragrant.
Is the spinach cooked before being added to the cheese mixture?
Yes, the spinach should be stirred into the pan with the other vegetables and cooked until just wilted.