Vegetable Torta

Name: Vegetable Torta
Yield: Serves 6 to 8 as a main dish; 8 to 10 as a side
Cuisine: Europe, Italian
Ingredients: 3 , medium eggplants (about 1 pound each), halved crosswise and cut lengthwise into 1/2-inch-thick slices, outer thin slices of skin from each half discarded; , kosher salt; 3 tablespoons, olive oil, plus additional oil for brushing wire racks; 1 medium head, garlic, outer papery skins removed and top third of head cut off and discarded; , Ground black pepper; 2 , medium red bell peppers (about 8 ounces each); 2 , large tomatoes (ripe), about 8 ounces each, cored and cut into 1/4-inch-thick slices; 4 , medium zucchini (about 8 ounces each), cut on steep bias into 1/4-inch-thick slices; 4 slices, white sandwich bread (about 6 ounces), torn into quarters; 3 tablespoons, unsalted butter, melted, plus additional softened butter for greasing pan; 2 ounces, Asiago cheese, grated on fine holes of box grater (about 2/3 cup); 3 , large eggs; 1/4 cup, heavy cream; 2 teaspoons, minced fresh thyme leaves; 2 tablespoons, lemon juice, from 1 lemon; 3 ounces, Asiago cheese, grated on fine holes of box grater (about 1 cup); 2 tablespoons, shredded fresh basil leaves

Main Courses
Europe
Italian
Fruits & Vegetables
Vegetables
Vegetarian
Savory Pies & Tarts

Appears in Cook's Illustrated September/October 2005

Could we turn bland and soggy piles of eggplant and zucchini into a rich, savory tart?

SERVES 6 to 8 as a main dish; 8 to 10 as a side

TIME 3½ hours, plus 1½ hours standing and 20 minutes cooling

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