By Tia Ohm
Using up leftovers in the fridge, we decided to make a millet crusted tort, and wow was it tasty. The millet gives this dish a fantastic crunch, and is topped with organically grown apples and . Vegetarian friendly, this dish is an excellent appetizer for thanksgiving. Try changing the toppings to suit you; beets and ricotta are a beautifully balanced earthy combination. Enjoy!
- 1 cup uncooked millet, rinsed and drained
- 2 cups salted water or vegetable broth
- 2 organic, locally grown apples cut into slices
- 1 small onion, sliced
- 1 cup grated smoked cheddar cheese
- sea salt and cracked pepper
- Combine millet and water (or vegetable broth) in a pot. Bring to a boil, cover, and simmer for 15-20 minutes or until all liquid has absorbed. Set aside.
- Caramelize onions in butter for about 5 minutes, then add apples. Add salt and pepper and cook until wilted.
- Grease a 10 inch cast iron pan with butter. Take millet and press into pan until it forms a cohesive crust. Bake crust at 350° for 10-15 minutes or until golden. If needed, brush an egg white coating to help millet stick together.
- Remove the millet crust from oven and top with caramelize onions and apples. Cover in cheese and bake at 350° until cheese is melted, about 10 minutes.
Makes 1 small tort
Photo credit: Tia Ohm