Torta Salata con Verdure: A Flavorful Italian Vegetable Tart

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Torta Salata con Verdure

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Course Appetizer

Cuisine Italian

Equipment

• Equipment Needed
• 9-inch (23 cm) tart pan or pie dish
• Mixing bowl
• Whisk
• Knife and cutting board
• Baking paper
• Baking beans or rice (for blind baking)
• Oven

Ingredients

  

• Ingredients
• For the Pastry:
• 1 ¾ cups all-purpose flour
• ½ cup unsalted butter chilled and diced
• 1 large egg
• 2-3 tablespoons cold water
• A pinch of salt
• For the Filling:
• 2 tablespoons olive oil
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 zucchini diced
• 1 red bell pepper diced
• 1 cup spinach or Swiss chard chopped
• ½ cup ricotta cheese
• 1 cup grated mozzarella or feta cheese
• 2 large eggs
• Salt and pepper to taste
• Fresh herbs basil or parsley for garnish

Instructions

 

• Step-by-Step Method
• Step 1: Prepare the Pastry
• Mix the Dough: In a mixing bowl, combine the flour and salt. Add the chilled butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
• Add Egg and Water: Beat the egg and mix it into the flour mixture. Add cold water, one tablespoon at a time, until the dough comes together. Do not overwork the dough.
• Chill the Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Step 2: Preheat the Oven
• Preheat your oven to 375°F (190°C).
• Step 3: Prepare the Filling
• Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened. Then, add the zucchini and red bell pepper, cooking until just tender. Finally, stir in the spinach or Swiss chard until wilted. Season with salt and pepper, and set aside to cool.
• Mix the Filling: In a bowl, combine the ricotta cheese, mozzarella (or feta), and eggs. Season with salt and pepper. Then, fold in the sautéed vegetables.
• Step 4: Assemble the Tart
• Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit your tart pan. Carefully transfer it to the pan, trimming any excess.
• Blind Bake: Line the pastry with baking paper and fill it with baking beans or rice. Bake for 15 minutes, then remove the beans and paper, and bake for another 10 minutes until lightly golden.
• Fill the Tart: Pour the vegetable filling into the pre-baked crust, spreading it evenly.
• Step 5: Bake the Tart
• Bake the tart for 25-30 minutes, or until the filling is set and the top is golden brown. Allow it to cool for about 10 minutes before slicing.
• Variations
• Vegetable Choices: Feel free to substitute with seasonal vegetables like asparagus, mushrooms, or tomatoes.
• Cheese Options: You can use goat cheese or a dairy-free alternative for a different flavor profile.
• Crust Options: Use store-bought pastry for a quicker version or experiment with whole wheat flour for a healthier option.

Keyword Torta, Torta di Verdure, Torta Salata, Torta Salata con Verdure

Torta Salata con Verdure, or Savory Vegetable Tart, is a delightful Italian dish that can be enjoyed warm or at room temperature. It’s a perfect option for a light lunch, a picnic, or a vegetarian dinner. This tart is filled with a mix of seasonal vegetables, cheese, and sometimes eggs, all encased in a flaky pastry. From my own personal experience, this dish is not only delicious but also versatile, allowing you to use whatever vegetables you have on hand.

Let me show you how I make this wonderful tart step-by-step.

Notes on What to Expect

When baked, the Torta Salata con Verdure should have a beautifully golden crust with a creamy, flavorful filling. The combination of fresh vegetables and cheese makes each bite delightful, and it can be easily tailored to suit your taste preferences.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 6-8
• Calories: Approximately 250 calories per slice
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main Course or Side Dish

Equipment Needed

• 9-inch (23 cm) tart pan or pie dish
• Mixing bowl
• Whisk
• Knife and cutting board
• Baking paper
• Baking beans or rice (for blind baking)
• Oven
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Torta Salata con Verdure  now.

Ingredients

For the Pastry:

• 1 ¾ cups all-purpose flour
• ½ cup unsalted butter, chilled and diced
• 1 large egg
• 2-3 tablespoons cold water
• A pinch of salt

For the Filling:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup spinach or Swiss chard, chopped
• ½ cup ricotta cheese
• 1 cup grated mozzarella or feta cheese
• 2 large eggs
• Salt and pepper to taste
• Fresh herbs (basil or parsley) for garnish
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Torta Salata con Verdure  now.

Step-by-Step Method

Step 1: Prepare the Pastry

1. Mix the Dough: In a mixing bowl, combine the flour and salt. Add the chilled butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
2. Add Egg and Water: Beat the egg and mix it into the flour mixture. Add cold water, one tablespoon at a time, until the dough comes together. Do not overwork the dough.
3. Chill the Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Preheat the Oven

• Preheat your oven to 375°F (190°C).

Step 3: Prepare the Filling

1. Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened. Then, add the zucchini and red bell pepper, cooking until just tender. Finally, stir in the spinach or Swiss chard until wilted. Season with salt and pepper, and set aside to cool.
2. Mix the Filling: In a bowl, combine the ricotta cheese, mozzarella (or feta), and eggs. Season with salt and pepper. Then, fold in the sautéed vegetables.

Step 4: Assemble the Tart

1. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit your tart pan. Carefully transfer it to the pan, trimming any excess.
2. Blind Bake: Line the pastry with baking paper and fill it with baking beans or rice. Bake for 15 minutes, then remove the beans and paper, and bake for another 10 minutes until lightly golden.
3. Fill the Tart: Pour the vegetable filling into the pre-baked crust, spreading it evenly.

Step 5: Bake the Tart

• Bake the tart for 25-30 minutes, or until the filling is set and the top is golden brown. Allow it to cool for about 10 minutes before slicing.

Variations

• Vegetable Choices: Feel free to substitute with seasonal vegetables like asparagus, mushrooms, or tomatoes.
• Cheese Options: You can use goat cheese or a dairy-free alternative for a different flavor profile.
• Crust Options: Use store-bought pastry for a quicker version or experiment with whole wheat flour for a healthier option.

Tips

• Make Ahead: The tart can be assembled in advance and baked just before serving.
• Serving Suggestions: Serve warm or at room temperature, garnished with fresh herbs.

Substitutions for Dietary Needs

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Use plant-based cheese and a dairy-free margarine for the pastry.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Torta Salata con Verdure  now.

Nutritional Information Per Serving

• Calories: Approximately 250
• Protein: 10g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 2g

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