VEGETABLE TORTE

This vegetarian dish is perfect for those people who are on a gluten-free diet. It is very simple and tasteful. The only thing to take into account it is that it needs to be put in the fridge for 3 hours or overnight before you can serve it. A mixed leaf or rocket salad dressed with just some salt, extra virgin olive oil and a bit of balsamic vinegar on the side will make it a complete and healthy meal.

INGREDIENTS
150g asparagus
4 Tbsp olive oil
1 onion, chopped
1 zucchini, halved lengthways and finely sliced
2 large garlic cloves, crushed
100g spinach, stalks removed if necessary (or baby spinach leaves)
1 Tbsp chopped basil
75g parmesan, grated
250g ricotta
250g mascarpone
4 eggs

METHOD:
Wash the asparagus and remove the woody ends. Remove the spear tips of the asparagus and slice the remaining stems. Bring a small saucepan of salted water to the boil and cook the asparagus stems for about 2 minutes. Add the tips and cook for 1 minute. Drain the asparagus and set aside.
Preheat the oven to 180°C. Heat the olive oil in a saucepan and cook the onion until soft. Increase the heat and add the zucchini. Cook until the zucchini is soft and golden brown, stirring occasionally. Add the garlic and cook for 1 minute more. Finally, add the spinach and mix briefly until just wilted.
Remove the pan from the heat, add the asparagus and the basil, season with salt and pepper and set aside to cool.

Grease a 20cm springform tin with butter and dust with about 1 tablespoon of the parmesan.
Mix together the ricotta, mascarpone and 50g parmesan.

Add one egg at a time and mix well after each addition.

Add the cooled vegetables to the cheeses and mix well. Taste for seasoning.

Spoon the mixture into the tin and scatter with the remaining parmesan. Place in the oven, on a tray to catch any drips, and cook for about 30-40 minutes.

The top should be light golden brown and the mixture still wobble slightly in the centre.

Leave to cool for 30 minutes, then chill in the fridge for about 3 hours, until the torte has set.

Serve with a simple rocket or mixed leaf salad.

SERVES 4

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