Torta Salata, Ham, Leek and Mushroom Pie, this lovely torte works well for entertaining, is great for a luncheon, easy dinner or served as a starter or appetizer. This Torta Salata is made by marrying leeks, mushrooms, cheeses, eggs and ham. What I love about savory pies, they are the invention of ingredients that you have on hand, the eggs and cheese mixture being the constant, melds the vegetable or meat together. Use this recipe as a springboard, get creative with your ingredients, you can use sausage, salami, bacon or make a vegetarian version, vary your vegetables and cheese. Torta Salata, Ham, Leek and Mushroom Pie delicious. Let’s Cook.!
Torta Salata, Ham, Leek and Mushroom Pie
This is an easy recipe for an appetizer, lunch or dinner.
- 1 Round puff pastry shell
- 1 1/2 Leek, white part
- 2-3 tbls Extra virgin olive oil
- 6 Large eggs
- 1/2 cup Parmesan Cheese imported grated
- 1/4-1/2 lb Swiss cheese grated
- 1/4-1/2 lb Boiled or Baked ham thinly sliced
- 1 lb Mushrooms chopped
- Salt and Pepper to taste
- 1 egg wash for pastry
Cut off the leafy portion of the leek, using only the white bottom, cut in half rinse and clean well, cut into 1/4" slices. In a non stick skillet add the leeks, mushrooms and olive oil, saute until the leeks and mushrooms begin to wilt and soften add the chopped ham continue to cook for a few minutes mixing the leeks, mushrooms and ham, take off the heat, let cool
In a bowl, add the eggs, both cheeses, mix well, salt and pepper. Add the mushroom leek mixture, combine well
Open the puff pastry shell, lay it inside a spring pan, pour the egg leek mixture onto the puffed pastry, pull the sides to create an edge. Whip an egg and use a pastry brush, brush egg wash over exposed pastry. Follow baking instructions on the puff pastry package.
The torte will be done when a knife inserted comes out clean and the center is set.
Can be served hot or at room temperature