6 tb Vegetable oil
1 1/2 md Onions; thinly sliced
8 Poblano chiles; roasted,
-peeled,
And cut into 1/2″ by 1 1/2″
-strips
2 lb Plum tomatoes; peeled,
-seeded,
And coarsely chopped
1 ts Salt
1 1/2 lb Small zucchini; cut into
-1/8″ slices
Salt; to taste
Freshly-ground black pepper;
-to taste
2 tb Dry bread crumbs
3 lg Eggs; separated
6 oz Thinly-sliced feta cheese;
-crumbled
3 tb Unsalted butter; at room
-temperature
In a heavy skillet, heat the oil over medium-low heat. Saute the onions for
5 to 6 minutes, or until softened. Add the chiles, tomatoes, and salt to
the pan and increase the heat to medium-high. Continue cooking for about 10
minutes, stirring frequently, until most of the liquid has evaporated. Set
aside and allow to cool completely. In a large covered vegetable steamer,
steam the zucchini for 5 to 6 minutes, or until tender but not mushy.
Season to taste, then remove the steamer from the pan and let them cool
completely. Preheat the oven to 350 degrees and thoroughly butter a medium
oven-proof casserole or souffle dish. Coat the inside of the dish with the
bread crumbs. In a large mixing bowl, whip the egg whites with 1/4 teaspoon
salt to stiff peaks, then add the egg yolks, beating them in well. The
mixture will be frothy but stiff. Distribute a layer of zucchini slices in
overlapping circles on the bottom of the casserole. Pour half of the sauce
over the top in an even layer, then distribute 1/3 of the cheese over it.
Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1
tablespoon of the butter cut into tiny pieces. Repeat the layering in the
same order and finish with a layer of zucchini topped with the last 1/3 of
the beaten egg, butter, and cheese. Cook the torte on the top shelf of the
oven until the eggs are set and the cheese has melted, about 25 to 30
minutes. Remove from the oven, let rest for 5 minutes, and serve. This
recipe yields 6 to 8 servings.
Yields
6 servings