by MrsWheelbarrow
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my 68 recipes »
MrsWheelbarrow's Notes:
Expand1 large yukon gold potato Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 small onion, minced Ask a question about this ingredient
1 bunch swiss chard, washed Ask a question about this ingredient
2 teaspoons fresh dill, minced Ask a question about this ingredient
1 teaspoon fresh thyme, minced Ask a question about this ingredient
2 tablespoons fresh parsley, minced Ask a question about this ingredient
2 medium butternut squash, neck only (reserve bulb for another use) Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
3 tablespoons heavy cream Ask a question about this ingredient
1/8 teaspoon scant, nutmeg Ask a question about this ingredient
2 ounces fresh goat cheese Ask a question about this ingredient
8 sheets phyllo Ask a question about this ingredient
4 tablespoons melted butter Ask a question about this ingredient
1/2 cup toasted hazelnuts, ground Ask a question about this ingredient
Wash and peel the potato. Dice in ½” dice. Place in cold water in a saucepan and bring to a boil, cook for about 5 minutes, or until just tender. Drain and set aside.
Ask a question about this stepSeparate the chard leaves and ribs, chopping each finely.
Ask a question about this stepHeat olive oil in a large skillet. Cook onion and garlic until transparent. Add chard stems and cook 2-3 minutes. Add chard leaves and cook, stirring for 5-7 minutes, until just done and any moisture has cooked off. If there is some ‘likker’ left in the pot, leave it behind.
Ask a question about this stepGently stir potatoes, chard and herbs together. Taste for seasoning. Set aside.
Ask a question about this stepPeel the squash necks and slice very thinly. I like to use a mandoline for this step. Set aside.
Ask a question about this stepAssemble the Torte: Cut the phyllo sheets in half and stack one half on top of the other. Keep the stack covered with plastic wrap so it doesn’t dry out as you complete the assembly.
Ask a question about this stepBrush the bottom and side of a 9” springform pan with melted butter. Butter a phyllo sheet and line the pan, allowing the excess to drape over the side. Do not concern yourself with tears, but do try to keep the phyllo from pleating and wrinkling.
Ask a question about this stepContinue to create the crust, turning the pan a quarter turn between each phyllo sheet. Sprinkle some hazelnuts between a couple of the layers. You’ll use eight half-sheets for this step. When you're done, sprinkle a good covering of nuts on the bottom of the torte.
Ask a question about this stepPut half the chard/potato mixture in the pan. Place half the butternut squash slices in a couple of spiral layers on top of the chard. Grate a little bit of nutmeg over the squash. Salt & pepper generously.
Ask a question about this stepPinch off marble sized pieces of goat cheese and scatter over the squash. Add the remaning chard mixture on top of the cheese and pour the egg mixture over everything. Add a double spiral layer of squash; then salt, pepper and a quick grating of nutmeg.
Ask a question about this stepMake a top crust for the torte with the remaining pieces of phyllo, buttering each sheet before it is placed on the torte, and scattering nuts between a couple of the layers. Gather the edges of the phyllo that are draped over the side of the pan and trim & fold in a decorative way around the edge of the pan. Butter the top. Sprinkle sparingly with nuts.
Ask a question about this stepBake in a 425 oven for 45 minutes. Allow to cool for 10 minutes before removing the springform.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
