Broccoli Tort

Name: Broccoli Tort
Yield: 10
Ingredients: 3 eggs; 1 cup of milk; 1/2 cup of oil; 8 tablespoons of wheat flour; 1 tablespoon of yeast; Salt to taste; Filling; 2 tablespoons of olive oil; 1 tablespoon of butter; 1 small onion, finely chopped; 500g of cooked and chopped broccoli; Salt and crushed black pepper to taste; Topping; 1 cup of creamy queso fresco (200g); 100g of grated Parmesan cheese

1
3 eggs
2
1 cup of milk
3
1/2 cup of oil
4
8 tablespoons of wheat flour
5
1 tablespoon of yeast
6
Salt to taste
7
Filling
8
2 tablespoons of olive oil
9
1 tablespoon of butter
10
1 small onion, finely chopped
11
500g of cooked and chopped broccoli
12
Salt and crushed black pepper to taste
13
Topping
14
1 cup of creamy queso fresco (200g)
15
100g of grated Parmesan cheese

Ingredients

1
3 eggs
2
1 cup of milk
3
1/2 cup of oil
4
8 tablespoons of wheat flour
5
1 tablespoon of yeast
6
Salt to taste
7
Filling
8
2 tablespoons of olive oil
9
1 tablespoon of butter
10
1 small onion, finely chopped
11
500g of cooked and chopped broccoli
12
Salt and crushed black pepper to taste
13
Topping
14
1 cup of creamy queso fresco (200g)
15
100g of grated Parmesan cheese

Directions

1
Filling
2
In a pan heat the olive oil, melt the butter, and sauté the onion
3
Add the broccoli, season with salt and black pepper, and simmer for 2 minutes
4
Let it cool down
5
Dough
6
In a blender, combine all the ingredients
7
Assembly
8
In a greased and floured baking dish, place the dough and spread the filling delicately
9
Top with carefully placed spoonfuls of queso fresco and sprinkle with grated Parmesan cheese
10
Bake in a preheated oven at 200°C for 30 minutes or until golden brown.