Torta Salgada De Liquidificador (Savory Brazilian Blender Casserole)
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Butter1 cup
All-Purpose Flour1 cup
Milk2
Eggs2 tbsps
Grated Parmesan Cheese2 tbsps
Olive Oil1 tbsp
Baking Powder1 tsp
Ground Nutmeg1 cup
Fennel (chopped bulb)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease an 8-inch springform pan with 1 teaspoon butter
3
Dust with 1 teaspoon flour, shaking out excess
4
Combine milk, 1 cup flour, eggs, Parmesan cheese, 1 tablespoon oil, baking powder, and nutmeg in a blender; blend until batter is smooth, about 1 minute
5
Pour into prepared pan
6
Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat until butter is melted
7
Add leeks, fennel, and salt; cook and stir until softened, about 2 minutes
8
Spoon over batter in the pan
9
Arrange Brie cheese on top
10
Bake in the preheated oven until center is firm and edges start to brown, 18 to 20 minutes
11
Let cool in the pan, 10 minutes
12
Run a knife around the edge of the pan to loosen edges and release the sides
13
Cut into slices