Robert is vegetarian, so I decided to make a roasted vegetable torte, and shrimp tacos.
I bought lots of roastable veggies, such as carrots, zucchini, potato, butternut squash, onion, portabella mushroom, and also got some brie and some puff pastry. I preroasted all the vegetables.
Then I put a layer of puff pastry in the bottom of a pan, and started making layers of vegetables, one at a time. About halfway through, I added a layer of brie. Then more vegetables. Then I put another pan on top, and weighted it down with cans to mash the whole thing down.
Those are canned goods just piled on top.
After a while, a lot of liquid is leeched out, so I drained that out. When it was time for dinner, I put another layer of puff pastry on top, and baked it. It took about an hour. I’d say I was baking it at about 350 but the ovens here not only have C temps, but they have “speeds” or something, so I’m not really sure what I did. Anyway, it looked like this when it came out:
Forgot to take any pictures of the actual dinner but you get the idea. 🙂 I made chocolate chip cookies too, as a treat for William.