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  • Olive Oil Pastry Tortino

  • 100ml water

  • 125 ml olive oil

  • 300 g plain flour

  • a pinch of salt

  • Filling

  • 2 cups roasted pumpkin

  • 8 teaspoons gorgonzola cheese

  • 4 eggs, beaten with salt and pepper, mixed with

  • ½ cup cream


  • Olive Oil Pastry Tortino:

  • 1.

    To make the pastry, combine the water and oil and pour into the flour and salt. Slowly mix until you get a dough. Do not overwork. Refrigerate for 2 hours before using.

  • 2.

    Remove a small chunk of dough, enough to have an approximately 12cm x12cm piece of flat dough when rolled out (it doesn’t have to be perfect). Drape this piece of pastry on an upside down metal dariole mould or soufflé dish (oven proof) which you have previously greased. Place the moulds on a tray ready for the oven, set at 180 degrees. Put another flat tray on top of the moulds and the pastry to stop the tortino from bubbling when it cooks. It has to remain flat-bottomed. Bake for 20 minutes or less until firm and crisp. It’s very resilient, you can open the oven and feel the texture without any problems. Once cooked, allow to cool and then ease each one off the mould in preparation for the filling. Be careful not to break them.

  • Filling:

  • 1.

    Place the tortino cups on a baking tray lined with baking paper. Distribute the pumpkin and the gorgonzola into each. Fill ¾ full with egg & cream mixture.

  • 2.

    Set the oven at 165 degrees celcius and rebake until the mixture sets. If the temperature is too high the tortino edge will burn. Too low and the egg will not set. Please cook according to your own oven’s characteristics.

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