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Layered char-grilled Vegetable Torta
Serves 8-10 25
Ingredients:
7 frozen purchased crepes (23cm diameter)
½ cup Sandhurst Basil Pesto
500g Sandhurst Char-grilled Capsicum Strips, drained
500g Sandhurst Char-grilled Zucchini, drained
500g Sandhurst Char-grilled Eggplant Strips, drained
250ml sour cream
4 large eggs
Here's How:
- Preheat oven to 180°C. Line the base and sides of a 23cm round cake pan with baking paper. Brush with a little of the drained vegetable oil.
- Thinly spread a crepe with pesto, then position crepe, pesto side up, in the base of prepared pan. Spread with half the capsicum and top with another pesto-spread crepe. Repeat layering, using half the zucchini and then half the eggplant. Continue to give six layers in all, finishing with a crepe, pesto side down.
- Whisk the sour cream with eggs and pour into pan, easing down sides.
- Bake 40 - 50 minutes until puffed and golden and firm to the touch.
- Remove from oven. Serve warm or at room temperature, cut into wedges, with salad, for a light lunch or entrée.
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