Salad Greens Torta with Green Onion and Cheese {gluten-free}
Once cooled, this torta makes a brilliant appetizer. Cut into wedges or small squares and top with half of a cherry tomato. Make one 9-inch round.
Servings: 8 servings
Calories: 152kcal
Ingredients
- 1 egg, lightly beaten
- ⅔ cup milk (dairy-free or dairy)
- ½ cup cornmeal
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
- 4 ounces salad greens mix, coarsely chopped
- ½ cup chopped green onions
- 1 tablespoon chopped fresh herbs, like cilantro or basil or parsley
- 5 ounces cheddar cheese, grated (1 ½ cups)
- ½ teaspoon Aleppo pepper ( or 1/4 teaspoon red chili flakes)
- Pinch cayenne pepper
- ¼ cup pumpkin seeds or walnuts, coarsely chopped
- 2 tablespoons Pecorino Romano cheese
- ¼ teaspoon Aleppo pepper (see note)
- Your favorite tomato sauce or mild red salsa as needed (see note)
Instructions
- Preheat oven to 350 degrees. Spray a 9-inch round cake pan or an 8-inch square pan with cooking spray. Line the bottom with parchment paper. (see note)
- In a medium mixing bowl, whisk the egg and milk together. In another bowl, whisk the cornmeal, salt, baking powder, Aleppo pepper and cayenne. Stir the cornmeal mixture into the egg and milk until blended. Stir in the greens, green onions and fresh herbs.Add the grated cheese, mixing well to make sure all the lettuce is coated.
- Spread the mixture evenly into the prepared pan. Sprinkle with the chopped pumpkin seeds and Pecorino Romano cheese. Sprinkle with Aleppo pepper.
- Bake 25 to 30 minutes, until the torta puffs up and is lightly browned. Cool about 20 minutes. You can cut it right in the pan if you don't have the time to let your torta cool. Otherwise, invert the torta onto a plate and then invert again so the nut-sprinkled side is up. Cut into wedges. Serve with a simple tomato sauce or mild red salsa.
Notes
- When you've mixed all the ingredients and you're ready to put the torta in the pan, you will say to yourself, this will never work--too much lettuce--what on earth is holding it together? Have faith, go with it. Baked, the torta comes out of the oven like a pie without the crust!
- If you substitute hot red chile flakes for the milder Aleppo pepper, be careful not to use too much.
- Use a store-bought salsa, or make a light tomato sauce with sautéed onions and diced tomatoes, whirled in the blender and cooked to sauce consistency.
- For appetizer-size bites, bake in an 8-inch square pan.
Nutrition
Calories: 152kcal | Carbohydrates: 10g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 300mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 5mg | Calcium: 186mg | Iron: 1mg