Layered Vegetable Torte

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 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

Directions

1. 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. 2

   Knead the dough with your hands for 10 minutes; it will be quite tough.

3. 3

   Wrap the dough in cling film and refrigerate for at least 1 hour.

4. 4

   Sweat onion and garlic in a pan with a little olive oil.

5. 5

   Add the crushed tomatoes and simmer for 30 minutes.

6. 6

   Slice the eggplant into .5 in rounds and slice zucchini lengthwise into 1/4 inch strips.

7. 7

   Grill vegetables on a high heat on a barbecue, griddle or in a frying pan.

8. 8

   Add sugar and vinegar to the tomato sauce and simmer until thick.

9. 9

   Add the anchovies.

10. 10

    Take ½ of the dough and roll out to a thickness of approximately 0.2mm.

11. 11

    The dough will spring back so just keep working it until you get a large circle (approximately 15 inches).

12. 12

    Place on greaseproof paper onto a baking tray.

13. 13

    Layer the filling in the center of the dough, leaving approximately 2 inches around the edge for sealing.

14. 14

    Layer in the order of eggplant, zucchini, prosciutto, tomato sauce, basil leaves, and parmesan.

15. 15

    Repeat, and finish with a layer of eggplant.

16. 16

    Roll the remaining dough out to a similar size and lay over the filling.

17. 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. 18

    Brush the torta with egg wash.

19. 19

    Bake at 340ºF for 30-40 minutes.

20. 20

    Cut into wedges and serve with a green salad.