Carrot and Pea Torta

Name: Carrot and Pea Torta
Yield: 12
Ingredients: 1 basic torta recipe, opened into a 27 cm diameter mold by 1.5 height; 1 large carrot (180 g); 200 g of small peas; 2 tablespoons of oil; 350 g of finely chopped onion; salt and oregano to taste; 1 cup of fresh Mina cheese, cut into 1/2 cm cubes (180 g)

1
1 basic torta recipe, opened into a 27 cm diameter mold by 1.5 height
2
1 large carrot (180 g)
3
200 g of small peas
4
2 tablespoons of oil
5
350 g of finely chopped onion
6
salt and oregano to taste
7
1 cup of fresh Mina cheese, cut into 1/2 cm cubes (180 g)

Ingredients

1
1 basic torta recipe, opened into a 27 cm diameter mold by 1.5 height
2
1 large carrot (180 g)
3
200 g of small peas
4
2 tablespoons of oil
5
350 g of finely chopped onion
6
salt and oregano to taste
7
1 cup of fresh Mina cheese, cut into 1/2 cm cubes (180 g)

Directions

1
Peel the carrot and remove the strings from the peas
2
In a medium pan, place the carrot and cook until it's tender but still firm
3
Remove with a slotted spoon and let cool
4
In the same boiling water, add the peas and cook for 2-3 minutes only
5
Remove and reserve
6
Cut the carrot into diagonal slices of 0.5 cm and reserve
7
Heat oil in a skillet and sauté the onion until it's golden brown
8
Add salt and oregano. Reserve
9
Let the dough rest for 15 minutes
10
Then place layers of onion and cheese at the bottom
11
Arrange the carrot and peas on top decoratively
12
Brush with a little oil and bake for another 20 minutes
13
Serve in 12 pieces
14
Variation: you can also use tomato slices and zucchini cut into diagonal slices, alternating between them.