Torta Salgada de Liquidificador (Savory Brazilian Blender Casserole) recipe

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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

Nutrition Info

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
servingSize: -
sodium: 777.9 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

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

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