
Chiucco, A Gorgeous Autumn Torte
Updated: Oct 5, 2020

This homey encrusted vegetable torte hails from the mountainous Apuan Alps in northern Tuscany. Chiucco is typically filled with potatoes, zucchini, onions and a lot of leafy greens. Local folks in Camaiore are rumored to forage for wild greens for this satisfying dish.
I nudged my chiucco healthier by omitting the white flour, oil and eggs, using whole white wheat flour, flax eggs and aquafaba instead. I included roasted cherry tomatoes and baby peppers for added color, flavor, and nutritional heft. If wild greens are not an option, don’t worry; just use a mix of tender herbs, arugula, chard and spinach. In fact, feel free to use other seasonal veggies in your chiucco to enjoy this tasty torte throughout the year.
A slice of chiucco makes a delightful appetizer but, for me, it’s best enjoyed as an entrée (so you go back for seconds!).
Prep time 1 hour Baking time 60-75 minutes Makes a 9” torte
Equipment
9” springform cake pan, preferably nonstick
Pastry brush
Food processor
High-speed blender
Ingredients
Dough
300 grams, about 2 ½ cups, white whole wheat flour
2 Tablespoons freshly ground golden flaxseed mixed with 6 Tablespoons water and 4 Tablespoons aquafaba •
1 teaspoon aka (red) miso ••
About ¼ cup very hot water
Filling
1 pound baby mixed color bell peppers, cored and roasted
1 pound mixed color cherry tomatoes, sliced in half and roasted
1 medium yellow onion, medium dice
1½ pounds, almost 700 grams, of dill, flat parsley, arugula, tender greens like Swiss chard, spinach or baby kale
2 teaspoons fresh thyme leaves or 1 teaspoon dried
1 teaspoon aka (red) miso •, dissolved in hot water
1 pound baby red and yellow potatoes, halved
1 large yellow onion, cut in ⅜” slices
3 smallish zucchini and/or yellow squash, cut in ⅜” slices