Torta paulista

Enjoy a taste of South America with Rogerio David's simple, flavourful recipe for a savoury bake
Torta paulista
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus 30 mins resting
  • Effort: easy



  • 3 large ripe tomatoes, sliced
  • 1 onion, sliced
  • 1 green pepper, sliced
  • 1 clove garlic, minced
  • 2 tbsp chopped mixed fresh herbs, (parsley, coriander, oregano)
  • 10 black olives, stoned and chopped
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 200 g cooked chicken or prawns or palm hearts, (or any leftover filling of your choice)
  • black pepper

For the batter:

  • 125 ml olive oil
  • 250 ml milk
  • 4 large eggs
  • 140 g flour, sieved
  • 2 tsp baking powder
  • black pepper
  • 2 tbsp grated cheddar or parmesan


1. In a large bowl, mix together the tomato, onion, green pepper, garlic, herbs, olives, olive oil, wine vinegar and chicken. Season well with salt and freshly ground pepper.

2. Set aside to stand for 30 minutes while you prepare the batter.

3. Preheat the oven to 200°C/gas 6. Grease a medium baking tray and place it in the oven to get hot.

4. In a mixing bowl with a whisk or using a blender or food processor, mix together the olive oil, milk, eggs, flour, baking powder, salt and freshly ground pepper, forming a smooth batter.

5. Pour the batter into the preheated baking tray. Spread the filling (plus any liquid) over the top. Sprinkle over the cheese.

6. Bake the torta for 30 minutes until set and golden. Serve hot from the oven.

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