Basic Ingredients

• Almost any combination of vegetables work well in a torta if they don't contain too much liquid. Slices of eggplant, summer squash, onions, peppers and mushrooms are just a few options. Other ingredients include a base of polenta, either alone or mixed with shredded or soft cheeses like Parmesan, cream cheese, ricotta or mozzarella. Salt, pepper, minced garlic or fresh basil work well as torta seasonings.

Baking Supplies

• Although you can make a layered torta in a pie pan, cake pan or small casserole, a springform pan with removable sides provides for a better presentation. After cooking, you simply remove the pan sides so the layers of the torta are on display. If you use a regular casserole or pan, an offset serving spatula makes it easier to remove individual slices without disturbing the layers.

Putting It Together

• Layering is the secret to an attractive and flavorful torta. The polenta and cheese mixture, if you are using it, should be pressed tightly into the greased pan to form a savory crust, and then it's topped with the thinly sliced vegetables. Roasting or sauteing the vegetables in a little oil allows them to release excess moisture and develop a deep flavor, which prevents the torta from becoming soggy. Sprinkle salt, pepper and any herbs on top of each layer of vegetables as you assemble it so the flavors fully integrate as it cooks.

Baking Tips

• Pressing firmly on the top of the torta before you bake it makes it more compact, which allows it to hold together and for the flavors to fully meld together. A crustless vegetable torta requires 30 minutes at 400 degrees Fahrenheit to bake thoroughly, while those with a polenta crust take 45 minutes at 350 F to cook. Allow the torta to set and cool for five to 10 minutes before removing the sides from a springform pan or serving from a standard pan. You can top the torta with marinara sauce, roasted red pepper sauce, a sprinkle of breadcrumbs or serve it plain, depending on your preferences.