Make Ahead

Green Torte

April 19, 2015
0 Stars
Author Notes

This vegetarian dish pairs exceedingly well with a good friend & a glass of wine.
Easy & Quick -- especially with an immersion blender.
Versatile & Forgiving .... Combine your greens if you wish -- it's Spring, take a leap!
(Lacking a full 2 cups of "green", I've supplemented my available asparagus
with a handful of peas, a small peeled red potato and an onion.)
Works as an entree, bite-sized appetizer, breakfast leftover or brunch addition.
*picnic & toddler friendly


  • Serves 4 - 6
  • 2 cups Broccoli (Asparagus, Spinach, Escarole, Swiss Chard, Zucchini, or Leeks) Blanched, Steamed, or Simmered & Drained
  • 2/3 cup Light Cream or Whole Milk
  • 1 Egg Large/Extra Large
  • 1/3 cup Pecorino Romano or Parmesan Cheese, Grated
  • 12 Won Ton Wraps
  • 2/3 to 1 cups Shredded Mozzarella, Asiago, Cheddar, Feta, or Swiss Cheese
  • Salt and Pepper, To Taste
  • 2 - 3 tablespoons Olive Oil
  • Paprika for Garnish
In This Recipe
  1. Preheat oven to 350 degrees.
  2. Steam broccoli until stalks are tender when pierced. Allow to cool.
  3. Puree the broccoli with the cream/milk, egg, and grated parmesan/pecorino cheese. Season the mixture.
  4. Coat the bottom and sides of a 8″x8″ pan with olive oil. Place 4 won ton wraps in the bottom of the pan.
  5. Spoon “Green” puree over wraps to cover and sprinkle with a light layer of shredded cheese.
  6. Repeat layering twice more, dusting the top with paprika and an optional drizzle of olive oil,
  7. Bake for 30-35 minutes, until slightly puffed and golden. Cool, then cut into desired wedge size.
  8. Serve at room temperature, slightly warm, or chilled.

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