Torta Salgada de Liquidificador (Savory Brazilian Blender Casserole)

A blended egg custard is topped with sauteed leeks, fennel, and Brie cheese and baked into this savory Brazilian casserole, Torta Salgada.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 475 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.