Spanish Rustica Torte




This delicious recipe has been adapted from one of White Water Cook's delicious recipes!


I do use goat cheese in mine, but you can definitely use cashew cheese instead!


Rustica Sauce


10 tomatoes, quartered

1 large red onion, or yellow or leek!

2 whole cloves of garlic

1 good-sized chipotle pepper in adobo sauce

2 tbsp maple syrup

1/4 c. fresh cilantro, chopped

salt and pepper to taste


Directions

Roast tomatoes, onion and garlic. Roast for about 45 at 350F. Allow it to cool (just a bit otherwise it might damage your equipment) for a while before pureeing in a food processor or bender.  Once the tomato mixture is well blended, add in the chipotle pepper and cilantro and give it another pulse or two.  Set aside until you need it or refrigerate it in a container until you need it and then warm it up slightly before you use it.


Creamy Sauce

(vegan options!)

1 c. mayonnaise

2 T. fresh lemon juice

1/2 c. chopped fresh basil

2 + Tbsp

Combine the mayonnaise, lemon juice and basil and mix well.  If you’re not using it right away then put it into a container and refrigerate it straight away.  Before you use it, you’ll probably have to thin it a bit with milk – you can decide.


Cashew based cream

1 cup soaked cashews (3+ hrs)

2 cups water

2 tbsp apple cider vinegar

garlic

salt


Pesto

1 cup lightly toasted Pumpkin seeds

Olive oil (till it blends up well - about 1 cup, depends on blender size)

2 tbsp apple cider vinegar

salt and pepper

1-2 cloves garlic

13 tbsp grated Parmesan cheese


Torta

7, 10-inch tortillas – I use GF rice tortillas

1 c. pesto – from a jar is fine otherwise recipe above too!

12 oz. goat cheese

olive oil

Multiple different layers of vegetables and can use meat in there too if you want! – I recommend the following;

I used: yam, red onion, kale, peppers, butternut squash

can use: eggplant, zucchini too!

I also did a layer of leftover shredded paprika/chilli spiced chicken


Directions

1. Prepare all of the vegetables and slice to the same thickness so that your layers will be even.  2. Roast at 350 on (optional parchment covered) cookie sheets for about 30 minutes (depends how thick you cut the veggies - cook till soft).

3. To assemble, spray a 10-inch spring form pan or a pie pan and lay down a tortilla.  I found that the easiest way to layer it up was to spread some goat cheese on the tortilla, layer on one kind of roasted vegetable, drizzle a tablespoon or two of pesto over top and then sprinkle with a bit of the goat cheese. 

4. Leave a plain tortilla on top (or ad some extra pesto for fun if you want too). Rub the entire top tortilla with 2 tablespoons of olive oil and then sprinkle liberally with goat cheese (or cashew cheese) .  Cover tightly with foil and then you can refrigerate it until the next day at this point.

5. When you want to bake it, make sure it’s been out of the fridge for a couple of hours so that it’s at room temperature, leave the foil on and place the whole pan on a parchment covered baking sheet – it will most likely leak some juice while cooking.  Bake at 350 for 1 hour and then remove from the oven and allow it to rest for 10 to 15 minutes with the foil still in place.

I found that removing the side of the spring form and then cutting the whole torta into slices (carefully), before removing any of them, was the easiest way to get it out.

6. To serve, spread a spoonful of warm tomato sauce on each plate, then a slice of torta and then drizzle a bit of aioli over all.  Enjoy – and again, it’s SO worth it!

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Pemberton, British Columbia