Baked Winter Vegetable & Dijon Mustard Torte with Herby Ricotta

Vegetarian Express Ltd

Vegetarian Express Ltd

Standard Supplier 16th September 2015
Vegetarian Express Ltd

Vegetarian Express Ltd

Standard Supplier

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 and cooked when needed.


  • 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


Preheat oven to 200c.

Cook the sprout leaves quickly in boiling salted water for 2 minutes, until just tender, remove and refresh in cold water then dry well.

Place the turnip and swede slices in a bowl, add melted butter, season well.

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.

Add the ricotta cheese, breadcrumbs, one third of the cheddar , egg yolk, mustard, thyme and parsley, mixing well.

Take a large, deep gratin style baking dish, then arrange about 1/3rd of the turnip and swede mix over the bottom.

Sprinkle over a little of the remaining cheddar.

Top with one third of the brussels leaves, then one third of the ricotta and onion mix.

Add more cheese, more turnip and swede; continue layering in this fashion finishing with a final layer of turnips and swede.

Finally mix the remaining cheddar, with the crème fraîche, season to taste, then pour carefully over the vegetables.

Bake for 30-35 minutes, until bubbling and golden.

Leave to cool slightly before serving.

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