Layered Vegetable Torte

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• 2 1/2 cups flour
• 2 1/2 tablespoons olive oil
• 1/2 teaspoon rock salt
• 1/2 cup water, enough to bind
• 2 teaspoons olive oil
• 1 red onion, diced finely
• 1 garlic clove, diced finely
• 14 ounces crushed tomatoes
• 1 tablespoon brown sugar
• 1 tablespoon red wine or 1 tablespoon balsamic vinegar
• 2 anchovies, roughly chopped
• 1 eggplant
• 2 zucchini
• 4 slices prosciutto
• 1 handful basil leaves
• 1 cup parmesan cheese, grated
• 1 egg, for egg wash

Recipe

• 1 in a mixer, or in a food processor, add the flour and rock salt. begin mixing and add the oil, then slowly add the water until the dough just comes together.
• 2 knead the dough with your hands for 10 minutes; it will be quite tough.
• 3 wrap the dough in cling film and refrigerate for at least 1 hour.
• 4 sweat onion and garlic in a pan with a little olive oil.
• 5 add the crushed tomatoes and simmer for 30 minutes.
• 6 slice the eggplant into .5 in rounds and slice zucchini lengthwise into 1/4 inch strips.
• 7 grill vegetables on a high heat on a barbecue, griddle or in a frying pan.
• 8 add sugar and vinegar to the tomato sauce and simmer until thick.
• 9 add the anchovies.
• 10 take ½ of the dough and roll out to a thickness of approximately 0.2mm.
• 11 the dough will spring back so just keep working it until you get a large circle (approximately 15 inches).
• 12 place on greaseproof paper onto a baking tray.
• 13 layer the filling in the center of the dough, leaving approximately 2 inches around the edge for sealing.
• 14 layer in the order of eggplant, zucchini, prosciutto, tomato sauce, basil leaves, and parmesan.
• 15 repeat, and finish with a layer of eggplant.
• 16 roll the remaining dough out to a similar size and lay over the filling.
• 17 crimp and fold the edges to seal the torta (you can trim the edges a little if you have too much dough), and prick the top a few times with the point of a sharp knife.
• 18 brush the torta with egg wash.
• 19 bake at 340ºf for 30-40 minutes.
• 20 cut into wedges and serve with a green salad.