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.

4 - 6

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Tested size: 4-6 servings

  • 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


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.

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