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Vegetarian Torta with Balderson Cheddar
Photo and recipe credit - Cheese.ca

Entrees - Vegetarian Torta with Balderson Royal Canadian Cheddar

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  • Baking Time: 40-45 minutes
  • Serves 8

Dough Ingredients

AmountIngredient
2 1/2 cups All Purpose Flour625 mL
1 tsp Salt5 mL
3/4 cup Cold Unsalted Butter, cut into small pieces175 mL

Mushroom Sauce Ingredients

AmountIngredient
2 tbsp Unsalted Butter 25 mL
3 tbsp All purpose flour 50 mL
2 cups Vegetable Stock * 500 mL
1 Small Onion, minced 1
1 Large Garlic Clove, minced 1
3 tbsp Olive Oil 50 mL
3/4 pound Mushrooms, sliced thinly (preferably porcini) 375 g
3 tbsp White wine 50 mL
1/2 cup Fresh parsley leaves, minced, preferably flat-leafed 125 mL
2 tbsp Fresh Thyme, chopped 25 mL
1/4 cup Fresh Basil, chopped 50 mL
1/4 cup Fresh Mint, chopped 50 mL

* Or 2 cups (500 mL) mushroom stock. Create by soaking 1/2 oz (15 g) dried porcini mushrooms in 2 1/2 cups (625 mL) boiling water for 30 minutes. Strain. Chop and sautÚ mushrooms.

Layer ingredients

AmountIngredient
1 1/2 lbs Zucchini, scrubbed and trimmed 750 g
8 oz Dried spinach tagliatelle or fettucine 250 g
1 1/2 cups Balderson Royal Canadian 2 Year Cheddar, freshly grated375 mL

Dough Preparation

  • In a food processor blend the flour and salt
  • Add butter and blend mixture, pulsing the motor, until it resembles coarse meal
  • Pulsing the motor, add 7 or 8 tbsp (100 or 115 mL) ice water, or just enough to form a dough
  • Divide the dough in 2 pieces, one twice the size of the other, and form each into a disc
  • Chill and wrap separately in wax paper, for at least one hour, preferably overnight

Mushroom Sauce Preparation *

  • In a heavy saucepan, melt butter over moderately low heat
  • Add flour and cook roux, whisking constantly for 2 minutes
  • Add the vegetable stock, whisking while bringing the mixture to a boil
  • Simmer for 3 minutes
  • Transfer sauce to a heat-proof bowl and season with salt and pepper
  • In a large skillet, cook the onion in the oil over moderately low heat for several minutes until onions have softened
  • Add garlic
  • Add sliced Mushrooms
  • Salt and Pepper to taste
  • SautÚ mixture over moderately high heat, stirring until the liquid the mushrooms give off evaporates
  • Add the wine and cook until wine is evaporated
  • Stir the mushroom mixture into the sauce, along with the parsley, thyme, basil, and mint
  • Salt and Pepper to taste

* The mushroom sauce can be made 1 day in advance and kept covered and chilled

Making the Layers

  • Slice the zucchini lengthwise into 1/4-inch (.5 cm) thick slices
  • Lightly brush both sides with oil and place under broiler, until each side is lightly grilled
  • In a pot of salted boiling water, cook the tagliatelle until it is al dente
  • Roll out the larger piece of dough on a lightly floured surface into a 16-inch (40 cm)round and fit it into an 8-inch (20 cm) spring-form pan, trimming the overhang to 1 inch (2.5 cm)
  • In the shell, layer in order one third of the tagliatelle, one third of the mushroom sauce and one third of the cheese. Make 2 more layers of each in the same manner
  • Roll out the remaining piece of dough on a lightly floured surface into a 10-inch (25 cm) round, drape it over the filling and crimp the edges of the dough together decoratively
  • Brush dough with egg wash *, prick it decoratively with a fork and bake torta in the middle of a preheated 425║ F (220║ C) oven for 10
  • Reduce heat to 375║ F (190║ C) and bake for 40 to 45 minutes, or until top is golden. Let cool for 10 minutes before removing the side or the pan

* Egg wash made by beating 1 large egg yolk with 1 tbsp (15 mL) water.