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Two Cheese Torte

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  Olive oil 2 Tablespoon
  Onion 1 Medium, chopped
  Mushrooms 1⁄4 Pound, sliced
  Dry white wine 1⁄2 Cup (8 tbs)
  Dry basil leaves 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Blanched almonds 1⁄2 Cup (8 tbs)
  Eggs 3 Large
  Baking mix 1⁄3 Cup (5.33 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Shredded gruyere cheese 4 Ounce (1 Cup)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Heat oil in a 10- to 12-inch frying pan over medium heat.
Add onion and stir often until limp, then add mushrooms and stir often for 3 minutes.
Stir in the wine, basil, and pepper; stir frequently until nearly all the liquid is evaporated and mushrooms are lightly browned.
Remove from heat and set aside.
In a blender or food processor, whirl almonds until finely chopped.
Add eggs, baking mix, and milk; whirl until well blended, about 15 seconds.
Pour into a greased 9-inch pie pan.
Spoon onion mixture evenly over batter, then evenly sprinkle with gruyere and parmesan cheeses.
Bake in a 350° oven until top is golden brown and filling jiggles only slightly in center when pan is gently shaken, about 25 minutes.
Let cool 10 minutes, then cut into wedges.

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Two Cheese Torte Recipe