Layered Sweet Potato Torte
Yields1 ServingPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
1/4 cup olive oil, for brushing
1 lb. Swiss chard, stems removed
2 1/2 lb. sweet potatoes, sliced 1/8-inch thick
3 tsp. chopped fresh rosemary
2 cloves garlic, minced (2 tsp.)
1 small red onion, chopped (3/4 cup)
2Brush 9-inch springform pan with oil.
3Stack 6 chard leaves on cutting board, and roll tightly into cylinder.
4Slice cylinder to chiffonade leaves into thin strands.
5Repeat with remaining leaves.
6Place 1 sweet potato slice in center of bottom of prepared springform pan.
7Arrange slices in circles around center slice, overlapping slices by at least half.
8Brush with oil, sprinkle with 1 tsp. chopped rosemary and one-third minced garlic, and season with salt and pepper (if desired).
9Spread 1 cup Swiss chard over potatoes, sprinkle with 1/4 cup chopped onion and one-third crumbled Taleggio.
10Arrange another layer of sweet potatoes over chard, and press down on potatoes to flatten layers.
12Place torte on baking sheet, and cover with foil.
13Bake 45 minutes. Uncover, and bake 15 minutes. Cool 15 minutes. Press top of torte to remove excess liquid.
14Turn torte upside-down on platter, unmold, and serve.
15For a crispier top, unmold onto ovenproof platter, and brush top of torte with oil.
16Broil 3 to 5 minutes, or until potato slices begin to brown and start to curl.
17Cool 10 minutes before slicing.
Ingredients
1/4 cup olive oil, for brushing
1 lb. Swiss chard, stems removed
2 1/2 lb. sweet potatoes, sliced 1/8-inch thick
3 tsp. chopped fresh rosemary
2 cloves garlic, minced (2 tsp.)
1 small red onion, chopped (3/4 cup)
Directions
2Brush 9-inch springform pan with oil.
3Stack 6 chard leaves on cutting board, and roll tightly into cylinder.
4Slice cylinder to chiffonade leaves into thin strands.
5Repeat with remaining leaves.
6Place 1 sweet potato slice in center of bottom of prepared springform pan.
7Arrange slices in circles around center slice, overlapping slices by at least half.
8Brush with oil, sprinkle with 1 tsp. chopped rosemary and one-third minced garlic, and season with salt and pepper (if desired).
9Spread 1 cup Swiss chard over potatoes, sprinkle with 1/4 cup chopped onion and one-third crumbled Taleggio.
10Arrange another layer of sweet potatoes over chard, and press down on potatoes to flatten layers.
12Place torte on baking sheet, and cover with foil.
13Bake 45 minutes. Uncover, and bake 15 minutes. Cool 15 minutes. Press top of torte to remove excess liquid.
14Turn torte upside-down on platter, unmold, and serve.
15For a crispier top, unmold onto ovenproof platter, and brush top of torte with oil.
16Broil 3 to 5 minutes, or until potato slices begin to brown and start to curl.
17Cool 10 minutes before slicing.
Layered Sweet Potato Torte
Authorlisa
