Torta Salata di Verdure (Savory Vegetable Tart)

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Torta Salata di Verdure

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Course Appetizer, Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowl
• Rolling Pin
• 9-inch tart pan
• Baking paper
• Oven

Ingredients

  

• Ingredients
• For the Pastry:
• 2 cups all-purpose flour
• 1/2 cup unsalted butter chilled and cubed
• 1/4 teaspoon salt
• 1/4 cup cold water
• For the Filling:
• 2 tablespoons olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 1 medium zucchini diced
• 1 bell pepper red or yellow, diced
• 1 cup spinach or Swiss chard chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• Salt and pepper to taste
• Fresh herbs like basil or parsley, chopped (optional)

Instructions

 

• Method
• Step 1: Prepare the Pastry
• In a mixing bowl, combine the flour and salt. Add the cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
• Gradually add cold water, mixing until the dough comes together. Avoid overworking the dough.
• Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Step 2: Prepare the Filling
• While the dough chills, heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
• Add the minced garlic and diced zucchini and bell pepper. Cook for another 5-7 minutes until the vegetables are tender. Stir in the spinach and cook until wilted.
• Remove the skillet from the heat and let the mixture cool slightly.
• Step 3: Assemble the Tart
• Preheat your oven to 375°F (190°C).
• Roll out the chilled dough on a floured surface to fit your tart pan. Carefully transfer the dough to the pan, pressing it into the corners. Trim any excess dough.
• In a bowl, combine the ricotta, Parmesan, eggs, salt, and pepper. Mix well until smooth. Fold in the cooled vegetable mixture.
• Pour the filling into the prepared crust and spread it evenly.
• Step 4: Bake
• Bake in the preheated oven for 35-40 minutes or until the tart is golden brown and set in the center.
• Remove from the oven and let it stand for about 10 minutes before slicing.
• Variations
• Cheese Substitutions: Use goat cheese or feta for a tangy flavor.
• Vegetable Variations: Feel free to mix in other vegetables like mushrooms, eggplant, or asparagus, depending on your preferences and what’s in season.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make the crust gluten-free.

Torta Salata di Verdure is a delicious Italian savory pie that is not only visually appealing but also packed with flavor and nutrition. It features a delightful mix of seasonal vegetables encased in a buttery, flaky pastry. This dish is perfect for a light lunch, an appetizer for a gathering, or even a main course alongside a fresh salad. From my own personal experience, it’s a fantastic way to use up any vegetables you have on hand, and it’s versatile enough to adapt to your taste preferences. Let me show you how I make this scrumptious tart.

Notes on What to Expect

When you make Torta Salata di Verdure, you can expect a delightful combination of flavors and textures. The crust will be flaky and buttery, while the filling will be creamy and packed with the freshness of the vegetables. This tart is both satisfying and nutritious.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 20 minutes
• Ease of Cooking: Moderate
• Servings: 6-8
• Calories (per serving): Approximately 250 calories
• Cost of Ingredients: $10-$15
• Cuisine: Italian
• Course: Main or appetizer
• Equipment Needed:
  • Mixing bowl
  • Rolling pin
  • 9-inch tart pan
  • Baking paper
  • Oven
  • Check out the must-have equipment and ingredients for making a Savory  #Torta Salata di Verdure  here.

Ingredients

For the Pastry:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 teaspoon salt
• 1/4 cup cold water

For the Filling:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 bell pepper (red or yellow), diced
• 1 cup spinach or Swiss chard, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• Salt and pepper, to taste
• Fresh herbs (like basil or parsley), chopped (optional)
• Check out the must-have equipment and ingredients for making a Savory  #Torta Salata di Verdure  here.

Method

Step 1: Prepare the Pastry

1. In a mixing bowl, combine the flour and salt. Add the cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
2. Gradually add cold water, mixing until the dough comes together. Avoid overworking the dough.
3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. While the dough chills, heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
2. Add the minced garlic and diced zucchini and bell pepper. Cook for another 5-7 minutes until the vegetables are tender. Stir in the spinach and cook until wilted.
3. Remove the skillet from the heat and let the mixture cool slightly.

Step 3: Assemble the Tart

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a floured surface to fit your tart pan. Carefully transfer the dough to the pan, pressing it into the corners. Trim any excess dough.
3. In a bowl, combine the ricotta, Parmesan, eggs, salt, and pepper. Mix well until smooth. Fold in the cooled vegetable mixture.
4. Pour the filling into the prepared crust and spread it evenly.

Step 4: Bake

1. Bake in the preheated oven for 35-40 minutes or until the tart is golden brown and set in the center.
2. Remove from the oven and let it stand for about 10 minutes before slicing.

Variations

• Cheese Substitutions: Use goat cheese or feta for a tangy flavor.
• Vegetable Variations: Feel free to mix in other vegetables like mushrooms, eggplant, or asparagus, depending on your preferences and what’s in season.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make the crust gluten-free.
• Check out the must-have equipment and ingredients for making a Savory  #Torta Salata di Verdure  here.

Tips

• Make Ahead: You can prepare the dough a day in advance and store it in the fridge.
• Serving Suggestions: This tart can be served warm or at room temperature, making it great for picnics or potlucks.
• Freezing: You can freeze the baked tart. Just wrap it well in plastic wrap and foil before freezing.

Substitutions for Specific Dietary Needs

• Dairy-Free: Use vegan butter and a dairy-free cheese substitute for the filling.
• Egg-Free: Substitute the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).

Nutritional Information Per Serving

• Calories: 250
• Protein: 8g
• Fat: 15g
• Carbohydrates: 25g
• Fiber: 2g

I hope this guide has made making Torta Salata di Verdure seem a little less daunting! 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!

Feel free to ask if you need any adjustments or additional information!