Ricotta Parmesan Torte
|All-purpose flour||3⁄4 Cup (12 tbs)|
|Warm water||3 Tablespoon|
|Vegetable oil||14 Teaspoon|
|Chopped scallions||1 Cup (16 tbs) (Green Onions)|
|Grated zucchini||1 Cup (16 tbs)|
|Grated carrot||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Cooked long grain rice||2 Cup (32 tbs)|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||3 Tablespoon, divided|
|Ground pepper||1 Dash|
To Prepare Dough: In small mixing bowl combine flour, water, oil, and salt; using your hands, knead dough into a smooth ball (dough should hold together but not be sticky; if necessary, add up to 1 more tablespoon warm water to adjust consistency).
Wrap dough in plastic wrap and set aside while preparing filling (plastic wrap will prevent dough from cracking).
To Prepare Filling: In 10-inch nonstick skillet heat margarine until bubbly and hot; add vegetables and garlic and saute over medium-low heat, stirring occasionally, until vegetables are soft, about 3 minutes.
Set aside and let cool.
In large mixing bowl combine rice, ricotta cheese, 3 eggs, 2 tablespoons Parmesan cheese, and the salt and pepper; beat until smooth.
Add cooled vegetables and stir to combine.
To Prepare Torte: Preheat oven to 350Â°F.
Between 2 sheets of wax paper roll dough, forming a rectangle about 1/8 inch thick; remove paper and fit dough into a 10 x 6 x 2-inch baking dish so that edges of dough extend slightly over sides of dish.
Spoon cheese mixture over dough and bring up sides of dough over edges of filling, leaving center uncovered.
In small bowl beat remaining egg with remaining tablespoon Parmesan cheese; pour over entire surface of torte.
Bake until browned, about 1 hour; remove from oven and let stand until set, about 15 minutes.