Savory California Avocado Torte

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Serves: 6
  whole eggs
  ripe, Fresh California Avocados, seeded, peeled and diced
3/4  cup  all-purpose flour
1/4  cup  chopped basil
1/4  cup  milk
1/4  cup  soft goat cheese
1/4  cup  diced sun dried tomatoes
1/4  cup  softened unsalted butter
  As needed  Cumin, to taste
  As needed  Salt, to taste
  As needed  Pepper, to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. In a medium bowl, whip the eggs until fluffy, approximately three minutes.
  2. Mix in the remaining ingredients.
  3. Spread the mixture throughout a 9″ round cake pan.
  4. Place the pan in the oven and bake at 300˚ F for 30 minutes or until center is firm.
  5. Slice and serve warm.

Serving Suggestions:
Serve with a side of mixed green salad.

To read more about chef Vincent Guerithault, click here.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Vincent Guerithault

Chef Vincent Guerithault for the California Avocado Commission

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