Crustless Vegetable Torte with Maltese gbejna

healthy vegetable pie with gbejna and sesame seed

Crustless vegetable and ricotta pie.  Photo by Marconia Schembri during a live tv show

‘Serve warm or cold, so incredibly delicious and packed with vegetables.  It is quick and easy to prepare and economical and has been one of the most favourite recipes of this year’

You will need:

200g self raising flour
50g oatmeal or oat bran
250g ricotta or soft fresh gbejna cheeses
4 eggs
200g mixed grated vegetables [on tv I used sweet potato and zucchini]
2 tablespoons chopped fresh herbs or parsley
a pinch of dried mixed herbs
salt and pepper
3 mature gbejna cheeses cut across in half
3 tablespoons sesame seeds
1 tablespoons olive oil
21 cm loose-bottomed cake tin

Preheat the oven to 180C.

Brush the cake tin with a good olive oil.

Grate coarsley the vegetables of your choice and keep aside.

Sieve the flour twice.  Add the oats or oatbran and some salt and mix in.

In a separate bowl combine the ricotta or fresh soft gbejna cheese with the eggs by mashing with a fork and then mixing until it is of an even consistency.

Place the grated vegetables in the bowl with the flour and mix gently so that all the vegetable pieces are well covered.

Pour the ricotta batter over the flour and vegetable mixture and use a large metal spoon to fold in.  Test for a dropping consistency and add a tablespoon of water at a time if necessary to achieve a dropping consistency.

Immediately pour the batter into the prepared cake tin.  Cut the gbejna cheeses in half and arrange on top of the ‘tart’.

Scatter the sesame seeds on top and bake in a preheated oven for 40 minutes until it becomes golden.  Brush the top lightly with a good olive oil and serve hot or cold.

Lea’s Good Food Everyday is available via Midsea Books

Trade Enquiries: J Calleja Ltd for Costa D’Oro Olive Oil

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14 thoughts on “Crustless Vegetable Torte with Maltese gbejna

From the heart of the Mediterranean.... Thank you !

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