Supremely Tasty Savoury Slice – Vegetarian
I’ve had several requests for this recipe which used to be available to order ready and delivered. Sadly I simply don’t have the capacity to offer this on my menu any longer.
I am continuing to create scrumptious cakes and desserts for special events, dinner parties, afternoon and lunch gatherings with everything MADE FROM SCRATCH, for fabulous flavour. PLUS I will be writing and publishing delicious tried and tested recipes.
But…there’s no need to fret, because you can now bake this recipe and others at home! In fact, I shall be publishing all of my most popular bakes right here on this blog, with photos and easy to follow instructions to help you solve that breakfast/lunch/dinner/snack/cake (and general food) dilemma in your own kitchen.
My Supremely Tasty Savoury Slice is an easy and satisfying dish. A reliable standby for the busiest days in the week.
I have reworked my original recipe a couple of times to reduce the preparation time, but to maximise taste and texture. It is full of flavour, packed with vitamins and dairy goodness, but it’s also a hit with my kids! Mealtimes can be a bit of a circus with a large family, so dishing up dinners, lunches and everything in between that everyone loves is essential.
Moving on from family food, this dish is also superb sliced into petite portions and served as cocktail party food. Try tucking a batch into your basket for a romantic picnic rendezvous with your dearest. Oh and if any guests happen to be gluten free, the recipe can be adapted accordingly. For an especially robust version, bacon can also be added – I have included details on these two variations at the bottom of this page.
- 1 Spanish onion finely diced *
- 1 small leek white part only finely diced *
- 1 small carrot grated *
- 1 small zucchini grated *
- 25 grams unsalted butter
- 2 large eggs (preferable organic or reputable free roaming free range)
- 125 ml olive oil (my favourite is Lomondo from Mudgee Australia)
- 250ml sour cream
- 1 tsp sea salt and a good grind of pepper to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 2 cups self raising flour
- 1/2 teaspoon baking powder
- 1 cup sharp cheddar cheese grated *
- 1 x tub cherry bocconcini (about 180/200grams) or 150 grams Philadelphia cream cheese (optional)
- 2 handfuls fresh basil leaves
Preheat the oven to 180 degrees fan-forced.
Lightly grease and line your tray with baking paper and set aside. *TIP – it is easier to remove from the pan once cooked, if the baking paper overlaps the longer sides of the tin by about 5cm. This quantity requires a baking tray measuring approximately 22cm x 35cm.
If you double to recipe, use a larger tray or divide the mixture between two trays.
Melt the butter with a decent splash of olive oil in a frypan and add all of the vegetables and dried herbs, along with the salt and pepper. *TIP – speed up the preparation by using a food processor to grate/dice all of the vegetables. Saute over a medium heat for 5 minutes. Taste and adjust seasoning if needed. When ready, set aside for 10 minutes to cool slightly.
In a separate bowl, whisk together the olive oil, sour cream, eggs and cheese. Add the flour, baking powder, salt, pepper and then the sautéed vegetables. Stir the mixture until just combined. Don’t over-mix or the slice will be hard. You want a light, soft consistency once baked.
Scrape the mixture into your prepared tin. Halve the bocconcini or dice the cream cheese and dot through evenly using the back of a fork to press gently into the batter (this is an optional extra for ultimate cheese fans). Bake for 30-35 minutes until golden on top and the mixture has just come away from the sides of the pan.
Remove from the oven and immediately sprinkle half the basil leaves across the top of the slice. The heat from the cooked mixture will slightly wilt the basil leaves and absorb that distinctly sweet flavour. Sprinkle the remaining fresh basil leaves over the slice just before serving for a burst of fresh green colour and zing.
Cut into even portions and serve as is, or with Greek yoghurt and a crisp salad. This slice is also delicious eaten cold which makes it an ideal picnic and school lunchbox food (just make sure you add an ice pack when transporting to keep it fresh).
Finely slice 250g good quality smoked bacon and fry for 3 minutes over a medium heat . Remove from the frypan and drain on a paper towel. Do this BEFORE cooking the vegetables. Add fried bacon to the mixing bowl when the cooked vegetables go in.
Substitute the what flour for 1 x cup gluten free self raising flour and 1 cup of fine instant polenta (cornmeal). Plus add 2 teaspoons baking powder, 1 tablespoon full cream milk. Bake for extra time 40 – 45 minutes.