Veggie Cheesy Torte

This recipe was inspired after revisiting my copy of The Enchanted Broccoli Forrest, by Mollie Katzen, which I hadn't looked through in years. Her Vegetable Upside Down Cake grabbed my attention and this is my take on it. The veggies develop a wonderful sweet roasted quality from the oven time and the biscuit layer has a wonderful nutty flavor from the whole grains and heartiness that makes it really satisfying. It holds together and cuts into nice pieces for easy serving. It's a great way to serve a rainbow of veggies!

For the veggie layer

2 tablespoons olive oil
3 tablespoons wheat germ
1 medium onion, chopped
3 cloves garlic, minced
2 cups broccoli, cut into small florets
1 ½ cups cauliflower, cut into small florets
1 medium carrot, chopped
1 red bell pepper, chopped
1 cup corn kernels (fresh or frozen)
½ teaspoon coriander (freshly ground if possible)
¼ teaspoon Aleppo pepper or red chile flakes
generous amount of freshly ground black pepper
salt to taste (probably ¼ - ½ teaspoon)
1 cup sharp cheddar cheese, grated

For the topping/bottom

1 cup all-purpose flour
¾ cup whole wheat flour
1 ½ teaspoon baking soda
1/ teaspoon salt
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried chives (or oregano)
¼ cup parmesan cheese, grated
½ cup wheat germ
2 large eggs, beaten
¾ cup buttermilk
¼ cup olive oil

Preheat oven to 375 degrees F.

Spread 1 tablespoon of olive oil in the bottom of a 9x13 baking pan and then sprinkle with 3 tablespoons of wheat germ. (Note: the torte is turned out of the pan onto a serving dish. Be sure you have something large enough to invert a 9x13 pan onto. A large baking sheet works well, and then the torte can be cut and placed on a pretty serving platter.)

Add 1 tablespoon olive oil to a large sauté pan along with the chopped onion and a pinch of salt. Over a medium to medium-low heat, sweat the onion by cooking for about 5 minutes until translucent, but not taking on any color. Stir frequently.

Increase the heat and add the broccoli, cauliflower, and carrot and sauté for 2 -3 minutes. Add the bell pepper, corn, garlic, coriander, Aleppo pepper, black pepper and another pinch of salt. Sauté 1-2 more minutes until the aroma of the garlic and spices is noticeable. Spread the sautéed vegetables in the prepared 9x13 pan and then sprinkle the cheese over the vegetables. Set aside while preparing the topping.

In a medium-sized mixing bowl, combine the flours, baking soda, salt, and spices. Whisk well to thoroughly combine. Add the parmesan and wheat germ and stir to incorporate.

In a separate bowl, beat the eggs to combine, and then add the buttermilk and olive oil.

Make a well in the center of the dry ingredients and pour the liquids into the well. Mix to combine working quickly and only stirring enough to combine the ingredients. Place small dollops of dough on the vegetables and then gently spread the dollops to create a solid covering. Bake uncovered for about 25 minutes. The topping should be a deep golden brown.

Place a large platter or sheet pan over the 9x13 dish and carefully, but quickly flip them over to invert so the 9x13 pan is now on top. The torte should drop out of the baking dish onto the platter. Give the pan a little shake if the torte seems to need some encouragement to let go. Don't panic if a few veggies remain in the pan, they can always be retrieved and placed on the torte by hand, or just nibbled on as a treat for the cook.