PUMPKIN & TWO CHEESE TORTA
SERVES 4. PREP 20 MINS. COOK 45 MINS
• ½ (about 800g) butternut pumpkin, peeled, sliced crossways into 1.5cm pieces
• 1 ½ tbsp olive oil
• 2 red onions, halved, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tsp chopped fresh rosemary
• 75g (½ cup) plain flour
• ½ tsp baking powder
• 6 eggs, lightly whisked
• 40g butter, melted
• 150g fresh mozzarella, coarsely grated
• 100g gruyere, coarsely grated
• Fresh rosemary leaves, to serve
1 Preheat oven to 220C/200C fan forced. Lightly oil a large baking tray. Arrange the pumpkin in a single layer on the tray. Drizzle with 2 tsp of the olive oil and season. Bake for 30 minutes or until tender. 2 Meanwhile, heat the remaining olive oil in a large frying pan over medium-low heat. Cook the onion and garlic, stirring often, for 25 minutes or until caramelised. Stir through the chopped rosemary. 3 Place the flour, baking powder, eggs and butter in a large bowl and whisk until smooth. Season.
4 Reduce heat to 180C/160C fan forced. Lightly grease the base of a 20cm (base measurement) springform pan and line with baking paper. Combine the mozzarella and gruyere in a bowl. Arrange half the pumpkin and half the onion in the prepared pan. Top with one-third of the cheese. Top with the remaining pumpkin and onion and half the remaining cheese. Pour over batter. Sprinkle with the remaining cheese. Bake for 20 minutes or until set. Sprinkle with the rosemary leaves.