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Torta Salata con Verdure #pastamatta #tortasalata #tortasalataconverdure #autoproduzione #autoproduzioneincucina #ricettefacili #ricettefacilieveloci #homemade #impastofattoincasa #freshdough #dough #homemadedough #impastofresco #fattoincasa Torta Salata con Verdure: A Flavorful Italian Vegetable Tart

Torta Salata con Verdure

Print Recipe Pin Recipe
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