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Smoked Cheddar and Apple Tort

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!

What You’ll Need:

  • 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

What to Do:

  1. 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.
  2. Caramelize onions in butter for about 5 minutes, then add apples. Add salt and pepper and cook until wilted.
  3. 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.
  4. 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