Broccoli Cauliflower Tofu Torte with a Toasted Hazelnut Crust

This is a fancy savory torte that takes a bit of time, but is a centerpiece for a holiday table.  Toasted hazelnuts really add extra depth of flavor to the crust.

2 large onions, sliced
3 cups mixed cauliflower and broccoli cut into small flowerets
1 brick extra firm tofu, cubed 1/2-inch
1/2 lb mozzarella cheese, cubed
3 eggs
2 fresh ripe tomatoes, slice
Sauce:
1 Tbsp butter and 1 Tbsp canola oil
2 Tbsp flour
1-1/2 cups milk
1 tsp Dijon mustard
1/2 tsp dried dill
1/2 tsp salt

Crust:
1/3 cup whole hazelnuts
1-1/2 cups flour
1tsp salt
1 stick butter, cubed
5-6 Tbsp ice water

Sauté onions over medium-high heat with a bit of olive oil in a large skillet.  Allow the onions to sizzle and just begin the brown.  Stir often to keep from burning.  After about 5 minutes, lower heat to medium-low and continue cooking onions, allowing them to caramelize to a much deeper brown.  Stir every 3-5 minutes over the course of 20-30 minutes.

Meanwhile, prepare the dough for the crust. First toast the hazelnuts in a 375F oven (I use a toaster oven) for about 3 to 5 minutes, shaking once or twice. Watch the nuts closely, being very careful not to burn them, which can happen quickly.

Let the nuts cool and then tip them into a large food processor. Pulse them to form a fine, but dry grind, being careful not to over process to almond butter!  Add the flour and salt and pulse together. 

Next, add the butter and pulse together just enough to form a coarse mixture. Pulse in the water by the tablespoon-ful. Add only enough just so that the dough pulls together.  Tip dough out onto a floured counter and form into a disk. Wrap with plastic wrap and refrigerate for 30 minutes.

While the dough rests, make the sauce.  Melt the butter in the oil n a small saucepan.  Add the flour and whisk together for about 5 minutes over medium heat.  Add the milk and bring to a gentle boil, whisking regularly.  Lower heat to a simmer and allow sauce to thicken.  Add the mustard, dill and salt, and cover and remove from heat.

Add the cauliflower and broccoli to the onions and stir.  Cook another 10 minutes, stirring often.  Salt and pepper to taste.

Preheat oven to 400F. Cook the eggs by placing them in a small saucepan covered with cold water.  Bring to a boil and cook 10 minutes.  Remove from heat and emerse in cold water.  Allow eggs to cool in refreshed cold water.

Remove dough from refrigerator and roll out on a well-flowered surface to a disk of about 14-15 inches.  Butter a 12-inch spring-form pan very well and lay dough into pan, allowing dough to come straight up sides at first.

In a large bowl, mix together the veggies with the tofu and sauce.  Fold in the cheese.  Pour mixture into crust and spread out evenly.  Peel and quarter the eggs, lengthwise and nestle them into the veggie mixture.

Arrange the tomato slices on top of the filling, overlapping slightly.  Fold the edge of the crust over and pinch down evenly to the level of the filling.

Bake for 50-60 minutes.  Remove torte from oven and allow to sit 3-5 minutes to solidify a bit.  Gently remove the edge of the springform pan, using a sharp knife to separate the crust from the pan if necessary.  Slide onto a serving patter and slice.

Serves 6.

Merry Christmas!