Recipe for Caramelized Onion & Gouda Torte with Citrus Salad
Prep time:1 hour 30 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Pie shells (9" partially baked) | 2 ea | 4 ea | 8 ea | 12 ea |
| Yellow onion (diced & sautéed) | 4 oz | 8 oz | 1 lb | 1 1/2 lb |
| Shiitake mushroom (sliced and sautéed) | 10 oz | 20 oz | 2 1/2 lb | 3 3/4 lb |
| Smoked gouda (shredded) | 6 oz | 12 oz | 1 1/2 lb |
2 1/4 lb |
| Fresh thyme | 1/2 tsp | 1 tsp | 2 tsp | 1 Tbsp |
| Milk (whole) | 3 c | 1.5 qt |
3 qt |
4.5 qt |
| Safest Choice™ pasteurized shell eggs (beaten) | 10 ea | 20 ea | 40 ea | 60 ea |
| White wine | 1/4 c | 1/2 c | 1 c | 1 1/2 c |
| Butter | 1/4 c | 1/2 c | 1 1/3 c | 2 c |
| Citrus Salad: | ||||
| Mixed greens (mesclun mix) | 10 oz | 20 oz | 2 1/2 lb | 3 1/2 lb |
| Orange & grapefruit segments (mixed) | 2 lb |
6 lb | 12 lb | 18 lb |
| Raspberry Vinaigrette: | ||||
| Melba sauce | 1/4 c | 1/2 c | 1 c | 1 1/2 c |
| White vinegar | 3 oz | 6 oz | 1 1/2 c |
2 1/4 c |
| Olive oil | 9 oz | 8 1/4 c |
1 qt 2 1/2 c |
2 qt 3/4 c |
| Parsley | 1 oz | 2 oz | 4 oz | 6 oz |
Method of Preparation
1. Preheat the oven to 350°F.
2. Place an even amount of sautéed onions & mushrooms, gouda cheese, and thyme into pie shells.
3. Combine milk, eggs, white wine, and butter. Pour evenly into pie shells.
4. Bake until knife inserted comes out clean, about 40-45 minutes.
5. For raspberry vinaigrette, combine all ingredients in food processor until emulsified.
6. Toss segments and greens.
7. Cut each torte into 8 servings. Plate with citrus salad and garnish with raspberry vinaigrette.
Recipe Nutrition Info
Appropriate for: Regular; Low Sodium; Carb Controlled
Serving: One 8-ounce torte portion; ½ cup citrus salad, ½ cup greens
