Cheesy Three Cheese, Potato & Broccoli Deep Dish Torte


FROM - DelightfulDeliciousDelovely.com

Cheesy Three Cheese, Potato & Broccoli Deep Dish Torte

INGREDIENTS
1 crust - either frozen or from the recipe above.
4 TBS butter
8 oz heavy cream (or milk or half & half)
2 garlic cloves - chopped
2 potatoes - peeled, boiled until soft & sliced 1/4 inch thick
3 celery stalks - diced
1 large onion - diced
1 lb broccoli florets - steamed al dente (or frozen)
1 TBS fresh thyme (optional)
3 eggs
3 oz smoked cheddar (or other strongly flavored cheese) - cubed
4 oz goat cheese (or other soft cheese)
6 oz grated cheese - either provolone, jack, cheddar, mozzarella or a blend
3 oz ADDITIONAL grated cheese as a topping
S&P to taste

DIRECTIONS
PRE-HEAT oven to 350 degrees.
Press your crust into a spring form (or other) deep pan.  Chill for at least 30 minutes.  Meanwhile - peel, boil & slice your potatoes.  Try not to overcook them.  A potato is cooked if you pierce it with a knife or fork - lift it from the water - and it falls off on its own.
Steam or blanch your broccoli also trying hard not to overcook it.
In a bowl or food processor - blend the heavy cream, eggs, goat cheese, 6 oz grated cheese, fresh thyme and S&P.
In a saute pan, melt the butter & saute the onion & celery.  When they soften, add the garlic & saute another minute.  Mix in with the broccoli.
To assemble the torte - put in a layer of sliced potatoes - using half, then half of the broccoli/onion mix, then dot with half your cubed smoked cheddar (press the layers down here to get maximum density) and cover with half the heavy cream mixture.  Repeat the potato then broccoli, cubed cheese (and pressure)  & heavy cream layers.  Top with the 3 oz or more of grated cheese.
Bake at 350 for 40 minutes or so - or until your top layer of cheese is melted & begins to turn golden.
Let the torte rest, unmolested, for at least 15 minutes.  Slide the blade of a knife between the crust & pan before releasing the spring form (if using).  
Slice it up & serve!

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