Chiucco, A Gorgeous Autumn Torte

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