Torta Bertolina - Montevideo Style

Ingredients

In the Montevideo adaptation of Torta Bertolina, the crust is made with a combination of all-purpose flour and cornmeal, which adds a unique texture and subtle sweetness to the dish. The filling incorporates locally sourced ingredients such as beef, onions, bell peppers, and olives, giving it a distinct flavor profile that reflects the culinary traditions of Montevideo. We alse have the original recipe for Torta Bertolina, so you can check it out.

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 pound (450g) beef, diced 1 pound (450g) beef, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, diced 1 bell pepper, diced
• 1/2 cup (75g) pitted olives, sliced 1/2 cup (75g) pitted olives, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the all-purpose flour, cornmeal, and salt for the crust. Add the cold butter and mix until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the cold water and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a skillet, heat the olive oil over medium heat. Add the diced beef and cook until browned. Remove the beef from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened.
6. 6.
   Return the cooked beef to the skillet and add the sliced olives, dried oregano, paprika, salt, and pepper. Stir well to combine all the ingredients. Remove from heat.
7. 7.
   Take the chilled dough out of the refrigerator and divide it into two equal portions. Roll out one portion to fit the bottom of a greased pie dish.
8. 8.
   Pour the beef filling onto the rolled-out dough in the pie dish. Spread it evenly.
9. 9.
   Roll out the second portion of dough and place it on top of the filling, sealing the edges with the bottom crust.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the crust.
• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results.
• Olives — Opt for pitted olives to save time during preparation.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling.
• Serve the Torta Bertolina warm with a dollop of sour cream or a side of chimichurri sauce for an extra burst of flavor.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Torta Bertolina as a main course accompanied by a fresh green salad or roasted vegetables. It can also be enjoyed as a delightful appetizer or a savory snack.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped parsley or grated Parmesan cheese on top of the baked Torta Bertolina. This will add a pop of color and an extra layer of flavor.