Torta Rustica with Tomato-Chipotle Sauce and Lemon-Basil Aioli
Caroline
ingredients
- 1 package 10 inch flour tortillas
- 1 cup pesto, 8 ounces goat cheese
- 2 cups grated mozzarella
- 1 eggplant, 2 zucchini
- 2 red peppers, 2 yellow peppers
- 2 yams, 2 potatoes, 2 red onions
- 1/4 cup olive oil
- 1 tbsp rosemary
- Lemon-Basil Aioli:
- 1 cup mayonnaise
- juice of 1 lemon
- 1/2 cup chopped fresh basil
- Tomato-Chipotle Sauce:
- 10 tomatoes, quartered
- 1 red onion, large dice
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1 tbsp brown sugar
- 1 tsp chipotle in adobo
- 1/4 cup cilantro, chopped
directions
- 1
Slice all vegetables into similar widths and toss with olive oil and rosemary. Grill until soft. To assemble torta: start rub top with making layers using 1 type of roasted vegetable and some of each cheese and a little of the pesto between each tortilla layer. rub top with olive oil and more mozzarella and wrap whole thing in foil. Put in 375° oven and bake for at least one hour.
- 2
For tomato sauce, toss tomatoes, onion and garlic with olive oil and brown sugar. Roast in a 350° oven for 30 minutes or until caramelized. Purée then add chipotle and cilantro. For aioli, ix all ingredients together. To serve spoon some of the warm sauce on a plate, set a slice of torta on top and drizzle with aioli.
notes
Red Deer Lakes in Banff National Park
Source: Whitewater Cooks
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