Vegetable Tort

'If you subscribe to the newsletter you already have this recipe, but you got to check out these pictures. One picture doesn’t do it justice.

This vegetarian torte would make a super brunch menu item or is great for a light supper, or perhaps my favorite, inspiring envy in the corporate lunch room.

I made this from butternut squash from the 2012 harvest, canned Swiss chard, garlic conserva as well as some fresh ingredients. It’s pretty to look at and delicious!

You can make this in a square casserole dish but a 9” spring form pan makes for a more dramatic presentation and you don’t have to sacrifice the first piece to the knife.'

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