This torta is perfect for a spring brunch, for your kids’ lunch box or for a light dinner. It can be served warm or at room temperature, accompanied by a fresh mixed salad. It will keep well in the fridge for over a week.
photos by coco zordan
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Savory Torta with Yogurt, Zucchini and Parmesan cheese
cakeTags
archive asparagus asparagus ( or zucchini) baking powder baking powder for pizza chopped mozzarella or fontina eggs finger food flour fontina. grated parmesan cheese lunch box mozzarella mozzarella or fontina olive oil pizza crust yeast (Fleischmann's) or 1 tsp quiche savory cake sea salt yogurt zucchini (or asparagus)The Recipe
Servings
8/10
Prep time
15 min.
Cooking time
25/30
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Ingredients
flour 2 cups
eggs 3
yogurt 1 cup
olive oil 3/4 cup
pizza crust yeast (Fleischmann’s) or 1 tsp, baking powder 1 bag
zucchini (or asparagus) 6-8 oz.
chopped mozzarella or fontina 5 oz.
grated parmesan cheese 1 oz.
sea salt 2 tsp.
Directions
Oil bottom and sides of a 10 inches bundt pan and preheat oven to 375*.
WITH ZUCCHINI :Dice the zucchini, prepare a pan with olive oil and a clove of garlic. Heat oil on low/medium ,remove the garlic and sautee’ zucchini.
WITH ASPARAGUS: Wash throughly the asparagus and boil them for 10 minutes. Drain, let cool and cut them into pieces.
In one bowl add salt, flour, yeast and grated parmesan. In the other whisk the eggs.
Pour slowly the eggs into the flour while whisking with a fork or a whisker.
Add the zucchini (asparagus) and the chopped cheese to the flour.
Pour batter in the pan and put on the middle rack of the oven at 375* (convection) for 25/30 minutes, have a look at the “torta” and if the top looks too brown and the inside is still liquid then lower the temperature to 350* and add 10/15 more minutes or till a toothpick inserted in the center of the cake comes out dry.
Serve warm or room temperature with a colorful fresh salad.
