Recipe: Torta Salata

Torta Salata, or savory pie, is a versatile and delicious dish that varies across regions in Italy, each offering its own take based on local ingredients. While it’s popular in northern Italy, particularly Piedmont and Lombardy, it’s beloved throughout the country for its simplicity and flavor. This savory tart can feature an array of fillings, from vegetables to cheeses and meats, making it a fantastic dish for any season.

Let me show you how I make this delightful treat using a combination of ricotta, prosciutto cotto (cooked ham), and asparagus, a combination that brings out the rich flavors of these ingredients. This recipe has a slightly creamy filling, with a golden, flaky crust that makes for a perfect appetizer or light meal.

What to Expect:

The final dish should have a rich, creamy filling with a slight crunch from the asparagus and prosciutto. The puff pastry will be golden and flaky, providing the perfect contrast to the soft filling.

Recipe: Torta Salata

Prep Time: 20 minutes

Calories (per serving): Approximately 350 calories

Ingredients:

• 100g prosciutto cotto (roughly sliced)
• 1 small red onion (thinly sliced)
• 1 garlic clove (finely chopped)
• 1 bunch asparagus (cut into thin slices)
• 3 eggs
• 100ml heavy cream
• 30ml milk
• 30g Parmigiano Reggiano (grated)
• 100g ricotta cheese
• 20g unsalted butter (room temperature)
• 3 sheets puff pastry
• 1g saffron (optional for color and flavor)
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Go get the must-have equipment and ingredients for making a Savory  #Torta Salata con Ricotta   here.

Equipment:

• Frying pan
• 18–20cm round cake tin
• Whisk
• Baking paper (optional)
• Go get the must-have equipment and ingredients for making a Savory  #Torta Salata con Ricotta   here.

Instructions:

1. Prepare the Filling:
   In a frying pan, add a splash of olive oil, then sauté the onion and garlic until golden. Add the asparagus and cook for 2-3 minutes. Season with salt and pepper, then set aside to cool slightly.
2. Make the Egg Mixture:
   In a bowl, whisk the eggs with the cream and milk. Add the grated Parmigiano Reggiano, season with salt and pepper, and whisk until combined.
3. Assemble the Tart:
   Brush the cake tin with butter and line it with puff pastry, cutting off any excess. Place a small amount of the asparagus mixture, along with the ricotta and prosciutto, on top of the pastry. Pour the egg mixture over the filling, ensuring the ingredients are well distributed. Sprinkle saffron over the top for extra flavor and color.
4. Bake the Torta Salata:
   Preheat the oven to 220°C (425°F). Bake the tart for 18-20 minutes or until the top is golden and the filling is set. Once done, remove from the oven and let it cool slightly.
5. Serve:
   Garnish with fresh basil leaves before serving. This tart can be served hot or at room temperature, making it a great option for picnics or family meals.

Variations & Substitutions:

• Vegetarian Version: Skip the prosciutto and add more vegetables, such as spinach or mushrooms.
• Dairy-Free Option: Use a dairy-free puff pastry and replace the cream and ricotta with plant-based alternatives.
• Meat Alternatives: Swap prosciutto with cooked chicken or bacon for a different flavor.

Tips:

• If you’re in a rush, you can use pre-made puff pastry to save time.
• For extra flavor, sprinkle some herbs like thyme or rosemary into the filling.
• Let the tart sit for a few minutes before slicing to help the filling set.
• Go get the must-have equipment and ingredients for making a Savory  #Torta Salata con Ricotta   here.

Nutritional Information Per Serving:

• Calories: 350
• Fat: 22g
• Carbohydrates: 28g
• Protein: 13g
• Fiber: 2g

I hope this guide has made making Torta Salata seem a little less daunting! Or have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please leave your honest comment!

Enjoy your cooking, and feel free to tweak this recipe based on what you have on hand!