Kale and Zucchini Torte with fresh garden herbs and a potato crust.
We recently had a lovely brunch in my dear friend Rosie’s garden to show our support for the elimination of the pesticides that have been linked to the decline in bees. This fabulous Torte included ingredients that were pollinated by bees and grown in our garden. We grew the kale, zucchini, dill, thyme, and chives. There is just something about making food from what is readily available in the garden that feels so satisfying. This dish is a looker with it’s potato crust around the rim too. I did take mine out of the springform pan and then decided to reheat it, putting it back in, which in turn made the sides not stay in place as well. Don’t be like me, just serve it room temp if you take it to a potluck, it is just as tasty. I made this the night before our brunch. The flavors of the herbs and cheese was so fresh, light, and yet just a tad rich too. Mix it up, add different herbs, or cheeses, or veggies, add meat for your carnivores if you like. In true bohemian style, make it your own and get creative with it. Here is how I made it…
I fried the potatoes lightly in a little olive oil to brown them before lining the springform pan for the crust.
I started by peeling and slicing the potatoes, then frying them in a little olive oil till browned. I sliced the potatoes with the mandolin. One of the potatoes slice long way. These will be used to line the edge of the springform pan to give that lovely crust edge. The other potato was sliced in small rounds.
Oil the springform pan with olive oil spray and line the potatoes along the bottom and sides.
Line the oiled springform pan with the sliced and sauteed potatoes.
I seasoned the potatoes at this step with salt and pepper. Chop and saute the kale until just wilted. Dice and saute the zucchini till just tender. To prepare the filling, mix together the ricotta, feta, egg, kale and zucchini, chopped herbs and lemon zest in a medium bowl. Pour the mixture into the potato lined springform pan.
Bake in a preheated 375 degree oven for about 40 minutes or until the cheese on top starts to turn golden.
Ingredients:
3 large russet potatoes
2 tbsp olive oil
About 2 cups chopped fresh kale (fill your colander, it should be enough)
2 eggs
1 1/2 cups ricotta
1 1/2 cups chopped herbs: thyme, chives, dill
1 cup feta, crumbled
grated zest of 1 lemon
salt and pepper to taste
Dazzle your friends and family with your healthy and beautiful nourishment!Till next time…
Be inspired and stay creative!
