- 1kg brussels sprouts, leaves removed
- 400g medium turnips, peeled and cut into 3mm thick slices
- 300g swedes, peeled and cut into 3mm slices
- 50g unsalted butter, melted
- 4 tb sunflower oil
- 2 onions, peeled and thinly sliced
- 1 tsp cumin seeds
- 2 tsp Dijon mustard
- 80g grated cheddar cheese
- 75g drained ricotta cheese
- 50g fresh white breadcrumbs
- 1 small egg yolk
- 100ml crème fraîche
- 1 tsp fresh thyme leaves
- 2 tb freshly chopped parsley
- Salt, freshly ground black pepper
Baked Winter Vegetable & Dijon Mustard Torte with Herby Ricotta
Baked Winter Vegetable & Dijon Mustard Torte with Herby Ricotta
A delicious, rustic layered cake of festive vegetables, spiked with Dijon mustard and a herby infused ricotta cheese. Vary the layers of this torte with your own vegetable favourites, as it is extremely versatile, and can be made in advance and cooked when needed.
Ingredients
Method
Preheat oven to 200c.
Cook the sprout leaves quickly in boiling salted water for 2 minutes, until just tender, remove and refresh in cold water then dry well.
Place the turnip and swede slices in a bowl, add melted butter, season well.
Heat the oil in a frying pan; add the onion, cumin seeds and fry over a gentle heat for 8-10 minutes or until the onions are lightly golden in colour. Transfer to a bowl and cool.
Add the ricotta cheese, breadcrumbs, one third of the cheddar , egg yolk, mustard, thyme and parsley, mixing well.
Take a large, deep gratin style baking dish, then arrange about 1/3rd of the turnip and swede mix over the bottom.
Sprinkle over a little of the remaining cheddar.
Top with one third of the brussels leaves, then one third of the ricotta and onion mix.
Add more cheese, more turnip and swede; continue layering in this fashion finishing with a final layer of turnips and swede.
Finally mix the remaining cheddar, with the crème fraîche, season to taste, then pour carefully over the vegetables.
Bake for 30-35 minutes, until bubbling and golden.
Leave to cool slightly before serving.
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