½ cup (1 stick) cold butter, cut into small pieces
For filling:
5 medium zucchini (about 2-1/4 pounds)
2 Tablespoons butter
1 medium onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, minced
4 large eggs
1 cup sour cream
½ cup grated Swiss cheese
½ cup freshly grated Parmesan cheese
2 Tablespoons chopped fresh basil or 1 teaspoon dried basil
1 teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes (optional)
Instructions
Heat oven to 375 degrees F. Grease a 9-inch springform pan.
For crust and topping: In a mixing bowl, combine the ¾ cup Swiss cheese, flour, oats, and ¼ cup grated Parmesan. Using a pastry blender or your fingers, work in the ½ cup of cold butter until mixture forms even crumbs. Remove 1 cup of the mixture and set aside for topping. Press the remaining mixture over the bottom and 2 inches up the sides of the prepared springform pan. Set aside.
For filling: Slice the zucchini into ⅛-inch pieces. In a large skillet over medium-high heat, melt the 2 Tablespoons butter. Add zucchini, onion, bell pepper, and garlic. Cook, stirring, until zucchini is limp, about 12-15 minutes. Remove from heat and set aside.
In a mixing bowl, beat together the eggs, sour cream, ½ cup grated Swiss and Parmesan, basil, salt, pepper, and red pepper flakes. Stir in zucchini mixture and mix well. Spoon into crumb-lined springform pan, then evenly sprinkle on the reserved 1 cup of crumb mixture. Place pan on a baking sheet and place in oven. Bake for 40-45 minutes or until the torte is golden and puffy, and no longer jiggles in the middle when gently shaken.
Cool on wire rack for 25 minutes. Run a knife around the edge, then carefully remove pan sides. Cut into wedges and serve warm. Serves 6-8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/warm-zucchini-custard-torte/