TORTA SALGADA DE LIQUIDIFICADOR (SAVORY BRAZILIAN BLENDER CASSEROLE)

Torta Salgada de Liquidificador (Savory Brazilian Blender Casserole) image

It can be served at lunch, for an afternoon snack, or for dinner.

Provided by Nina

Categories World Cuisine Recipes Latin American South American Brazilian

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

1 teaspoon butter, softened
1 teaspoon all-purpose flour
1 cup milk
1 cup all-purpose flour
2 eggs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon baking powder
½ teaspoon ground nutmeg
2 tablespoons olive oil
1 tablespoon butter
2 leeks, green parts discarded, white parts thinly sliced
1 cup chopped fennel bulb
salt to taste
1 cup cubed Brie cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch springform pan with 1 teaspoon butter. Dust with 1 teaspoon flour, shaking out excess.
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. Pour into prepared pan.
Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat until butter is melted. Add leeks, fennel, and salt; cook and stir until softened, about 2 minutes. Spoon over batter in the pan. Arrange Brie cheese on top.
Bake in the preheated oven until center is firm and edges start to brown, 18 to 20 minutes. Let cool in the pan, 10 minutes. Run a knife around the edge of the pan to loosen edges and release the sides. Cut into slices.

Nutrition Facts : Calories 475 calories, Carbohydrate 36.7 g, Cholesterol 146.4 mg, Fat 29 g, Fiber 2.4 g, Protein 17.9 g, SaturatedFat 12.3 g, Sodium 777.9 mg, Sugar 5.2 g