Potato and vegetable torte

6 servings Prep: 1 hr 20 mins, Cooking: 50 mins
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Treat your family on Meat-free Monday.

By Food24 March 25 2015
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Ingredients (13)

10 ml butter
80 g parmesan cheese — grated
60 ml olive oil
1 red onion — finely chopped
3 courgettes — sliced
4 leeks — sliced
3 garlic — cloves, finely chopped
30 ml fresh basil — chopped
400 g potatoes — peeled, quartered and boiled
salt and freshly ground black pepper — to taste
250 g ricotta cheese
250 g mascarpone cheese
4 eggs — large
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Method:

Preheat the oven to 180°C and lightly grease a 22cm springform cake tin with the butter and dust with 30ml (2 tbsp) of the Parmesan.

Heat the oil in a large frying pan and sauté the onions for a few minutes.
Add the baby marrow, leek and continue to cook until the vegetables are just soft. Mix in the garlic and cook for an extra minute.
Add the basil and potatoes and toss to combine. Season and leave to cool.

Mix together the rest of the ingredients as well as 30ml (2 tbsp) of the Parmesan and add it to the vegetables. Mix well and adjust seasoning.
Spoon the mixture into the prepared cake tin and sprinkle with the remaining Parmesan. Bake until the top is light brown for about 30 – 40 minutes. Place in the fridge until the torte has set, about 1 hour.  Serve with a mixed green salad.

Recipe reprinted with permission of Potato SA.

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