Turkish · Dinner
Layered Cheese Pastry Bake (Gluten-Free)
A single-portion Turkish-style bake layering rice flour béchamel, three melting cheeses and a savory egg-milk custard, baked until the top turns deep golden and the centre sets to a soft, sliceable wobble. Gluten-free rice flour replaces wheat in the roux. Served warm straight from its small baking dish with a squeeze of lemon.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
480Calories
26.2gProtein
33.9gFat
15.8gCarbs
5.3gSugar
0.5gFiber
1234mgSodium
361mgChol
18.3gSat Fat
315mgPotassium
598mgCalcium
1.6mgIron
1.2mcgVitamin B12
3mgVitamin C
gluten-free
vegetarian
low-carb
gluten-free
Instructions
1
Prep
preheat the oven to 375°F (190°C) and lightly brush a small baking dish (about 5 inches / 12cm) with the olive oil.
2
Melt the butter in a small saucepan over medium-low heat until foaming, about 1 minute.
3
Sprinkle the rice flour into the saucepan and whisk constantly over medium-low heat for 1 minute until pale and toasted.
4
Gradually whisk in the whole milk and water, then simmer over medium heat for 3 to 4 minutes, whisking often, until thickened.
5
Season the sauce with salt, black pepper and nutmeg, then whisk in the egg off heat until fully smooth.
6
Layer half the provolone in the baking dish, scatter half the feta and mozzarella over it, then pour half the sauce over.
7
Repeat with remaining provolone, feta, mozzarella and sauce, finishing with dried oregano scattered on top.
8
Bake at 375°F (190°C) for 22 to 25 minutes until the top is deep golden brown and the centre has a gentle wobble.
9
Rest at room temperature for 10 minutes so the layers firm up enough to hold a clean slice.
10
Plate
slide the bake onto a small plate and serve warm with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g provolone cheese
- 2 oz56g feta cheese
- 2 oz56g mozzarella cheese
- 22 large eggs
- 2/3 cup160ml whole milk
- 4 tbsp4 tbsp rice flour
- 2 tbsp28g butter
- 1/2 cup120ml water
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch nutmeg
- 2 pinch2 pinch dried oregano
- 2 tsp2 tsp olive oil
- 22 small lemon wedge, for serving
