Torta paulista

Method

1. In a large bowl, mix together the tomato, onion, green pepper, garlic, herbs, olives, olive oil, wine vinegar and chicken. Season well with salt and freshly ground pepper.

2. Set aside to stand for 30 minutes while you prepare the batter.

3. Preheat the oven to 200°C/gas 6. Grease a medium baking tray and place it in the oven to get hot.

4. In a mixing bowl with a whisk or using a blender or food processor, mix together the olive oil, milk, eggs, flour, baking powder, salt and freshly ground pepper, forming a smooth batter.

5. Pour the batter into the preheated baking tray. Spread the filling (plus any liquid) over the top. Sprinkle over the cheese.

6. Bake the torta for 30 minutes until set and golden. Serve hot from the oven.

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Ingredients

3 large ripe tomatoes, sliced
1 onion, sliced
1 green pepper, sliced
1 garlic clove, minced
2 tbsp chopped mixed fresh herbs, (parsley, coriander, oregano)
10 black olives, stoned and chopped
3 tbsp Olive oil
2 tbsp white wine vinegar
200g cooked chicken or prawns or palm hearts, (or any leftover filling of your choice)
salt and fresh ground black pepper

For the batter:

125ml Olive oil
250ml Milk
4 large eggs
140g Flour, sieved
2 tsp Baking powder
salt and fresh ground black pepper
2 tbsp grated cheddar or Parmesan

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