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Pumpkin and two cheese torta
Pumpkin and two cheese torta
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Prep Time:
2 minutes
Cook Time:
45 minutes
Total Time:
47 minutes
Cheesy vegetarian torta - absolute delight!
Ingredients:
  • 1/2 (about 800g) butternut pumpkin, peeled, sliced crossways into 1.5cm pieces
  • 27.30 gm olive oil
  • 2 red onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tsp chopped fresh rosemary
  • 75g (1/2 cup) plain flour
  • 2.00 gm baking powder
  • 6 eggs, lightly whisked
  • 40g butter, melted
  • 150g fresh mozzarella, coarsely grated
  • 100g gruyere, coarsely grated
  • Fresh rosemary leaves, to serve
Instructions:
  • Preheat the oven to 220C/200C fan forced. Lightly oil a large baking tray, then lay out the pumpkin in a single layer. Drizzle with 2 tsp of olive oil, season, and bake for 30 minutes or until pumpkin is tender.
  • In a large frying pan, heat the remaining olive oil over medium-low heat. Cook the onion and garlic, stirring frequently, until caramelised, about 25 minutes. Add the chopped rosemary and mix well.
  • Combine the flour, baking powder, eggs, and butter in a large bowl and whisk until smooth. Don't forget to season to taste.
  • Preheat the oven to 180C/160C fan forced. Grease and line a 20cm springform pan. Mix mozzarella and gruyere in a bowl. Layer half of the pumpkin and onion in the pan, followed by one-third of the cheese. Add the remaining pumpkin, onion, and half of the remaining cheese. Pour over the batter and sprinkle with the rest of the cheese. Bake for 20 minutes until set. Garnish with rosemary leaves before serving.

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