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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 then cooked when needed.” – Paul Gayler, MBE
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
1.Preheat oven to 200c.
2.Cook the sprout leaves quickly in boiling salted water for 2 minutes, until just tender, remove and refresh in cold water then dry well.
3.Place the turnip and swede slices in a bowl, add melted butter, season well.
4.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.
5.Add the ricotta cheese, breadcrumbs, one third of the cheddar , egg yolk, mustard, thyme and parsley, mixing well.
6.Take a large, deep gratin style baking dish, then arrange about 1/3rd of the turnip and swede mix over the bottom.
7.Sprinkle over a little of the remaining cheddar.
8.Top with one third of the brussels leaves, then one third of the ricotta and onion mix.
9.Add more cheese, more turnip and swede; continue layering in this fashion finishing with a final layer of turnips and swede.
10.Finally mix the remaining cheddar, with the crème fraîche, season to taste, then pour carefully over the vegetables.
11.Bake for 30-35 minutes, until bubbling and golden.
Leave to cool slightly before serving.