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Green Bean and Scallion Torta

Green Bean and Scallion Torta 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Dec 18, 2013

Steaming the torta inside a slow cooker helps create a tender, creamy texture.

You'll need a 6-cup souffle dish, a round rack to rest it on and a slow-cooker large enough to contain the dish. If you don't have a rack, make a thick coil using crumpled aluminum foil.

Make Ahead: The torta takes 1 1/2 to 2 hours in the slow cooker. It is best eaten on the day it's made.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • Unsalted butter, for the souffle dish
  • 8 ounces fresh green beans, trimmed
  • Kosher salt
  • 6 large eggs
  • 1/4 cup whole or low-fat (2 percent) milk
  • Freshly ground black pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 cup finely chopped scallions, white and light-green parts
  • 1 tablespoon chopped fresh basil

Directions

Grease the inside of the souffle dish with a little butter. Place the rack inside the slow-cooker.

Bring a large saucepan of water to a boil over high heat. Add the green beans and a generous pinch of salt. Cook for about 7 minutes or until the beans are bright green and tender. Drain the beans in a colander and immediately rinse under cool running water. Pat them dry, then arrange them in the bottom of the souffle dish.

Whisk together the eggs and milk; season with a small pinch of salt and a generous sprinkling of pepper. Pour slowly into the souffle dish. Gently stir in the cheese, scallions and basil.

Pour 2 cups of very hot/just-boiled water into the slow cooker, then place the souffle dish on the rack in the slow cooker. Cover and cook on HIGH for 1 1/2 to 2 hours or until a knife inserted into the center of the torta comes out clean. Remove the dish from the slow cooker.

Run a knife around the edge of the torta to help dislodge it from the souffle dish, then carefully slide it onto a serving plate. Cut into wedges; serve warm or at room temperature.

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Recipe Source

Adapted from "The Mediterranean Slow Cooker," by Michele Scicolone (Houghton Mifflin Harcourt, 2013).

Tested by Sarah Meyer Walsh.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6, using low-fat milk): 130


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 3g 15%

Cholesterol: 220mg 73%

Sodium: 250mg 10%

Total Carbohydrates: 5g 2%

Dietary Fiber: 2g 8%

Sugar: 1g

Protein: 11g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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