Ingredients
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2/3 cup flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup olive oil
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4 teaspoons butter, room temperature
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1/8 cup balsamic vinegar
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1 tablespoon water
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1/2 teaspoon minced garlic
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1 teaspoon brown sugar
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 teaspoon grated parmesan cheese
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1 (16 ounce) can garbanzo beans, drained, rinsed and mashed
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4 tablespoons olive oil
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1 1/2 lbs shrimp, peeled and deveined
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1 garlic clove, minced
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2 tablespoons lemon juice
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1 teaspoon paprika
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1/2 teaspoon red pepper flakes
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1 medium onion, chopped
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1 teaspoon minced garlic
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1 cup green beans, ends cut and halved
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1 red bell pepper, chopped
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4 tablespoons butter
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl mix together flour, baking powder and salt.
- In a mason jar with lid, or other container with lid, combine the next 9 ingredients (olive oil, butter, balsamic vinegar, water, garlic, brown sugar, salt, pepper, parmesan) and shake until the Italian dressing is well blended.
- Add mashed beans and dressing to the bowl with the first four ingredients and mix until blended.
- Using an ungreased 9x3-inch springform pan, spread combined mixture in bottom and 2 inches up sides; set aside.
- In a wide, shallow sauté pan over high heat, warm 4 tbsp olive oil and 4 tbsp butter. Add the shrimp and garlic and sauté quickly for 3 minutes - Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Using a slotted spoon put shrimp in bottom of springform pan.
- Sauté onion and garlic over medium heat until translucent. Add bell pepper and green beans and sauté until beans turn a bright green. Place on top of shrimp.
- In a small bowl mix eggs and milk and pour over vegetables.
- Arrange sliced tomatoes on top and sprinkle with Parmesan cheese or Feta cheese.
- Bake for 40 – 45 minutes or until knife inserted in center comes out clean.
- Allow 10 minutes to stand and then loosen sides of torta from pan.