Savory Cheese and Vegetable Pie, a Torta Salata, Tis the Season to entertain and here is a great recipe for entertaining. A Torta Salata or savory egg, cheese and vegetable filled pie.
This pie, can be made in little time, baked and served hot, cold or at room temperature. Once you understand the base components of this torta, you can use your creativity to add a variety of ingredients. Today’s Vegetarian version of the savory pie is made with zucchini, red peppers and leeks, the vegetable base; Swiss, ricotta, parmesan and scamorza as the cheese elements. Lastly and fundamentally the eggs and the puff pastry crust are important ingredients that meld the pie together, If you like, add cooked sausage, ham or crisp bacon to the above mix, so easy.
The first step in constructing your Torta Salata is to start by sautéing your vegetable in olive oil gently softening them. Second, if using bacon or sausage they need to be cooked separately and drained of their rendered fats. Once everything is cooked and slightly cooled, all the ingredients can be added in a mixing bowl with the cheeses and eggs.
Salt, pepper and fresh herbs are the finishing touches before you pour the mixture into a spring pan, I used a 9 inch with a round of puff pastry lining the bottom.
The mixture of the vegetables and cheese should have some body and be easy to gently fold over the pastry edges before you bake the tart. Cooking times vary; 25-30 minutes with a ventilated oven, 35-40 with a conventional oven. Either way, the tart is cooked when it becomes golden brown and a knife inserted in the center comes out clean.
Serve this Torta Salata as a appetizer, for a lunch entree or even for a Holiday brunch. Enjoy Savory Cheese and Vegetable Pie, a Torta Salata. Let’s Cook!
Savory Cheese and Vegetable Pie, a Torta Salata
- 1 round Puff pastry, prepared
- 6 Eggs
- 2 Zucchini
- 1 Leek
- 1 Red Pepper
- 1 cup Ricotta cheese
- 1 cup Swiss cheese, shredded or chopped
- 1 cup Scamorza cheese, shredded or chopped
- 1/2 cup Imported Parmesan cheese, grated
- 2 Tbls Extra virgin olive oil
- Fresh Tarragon and Marjoram chopped to taste
- Salt and fresh ground pepper to taste
Follow the cooking instructions on your puff pastry, pre heat the oven accordingly
Clean the zucchini, cut in quarters lengthwise, then slice into 1/4 pieces.
Clean, core and cut the red pepper into 1/4' strips, then chop into small pieces
Cut the green portion off the leek, clean well slice in quarters lengthwise, then again slice into 1/4" pieces
In a non stick skillet, add the olive oil, the vegetables, salt and pepper to taste, on a medium heat sauté the vegetables until they soften about 10 minutes. Remove from heat
In a mixing bowl, add the grated and shredded cheeses and the ricotta. When the vegetable mixture slightly cooled, add to the cheese mixture, add the eggs, the chopped herbs and salt and pepper to taste, mix well
Prepare a 8-9" springform pan with a round of puff pastry. the pastry should come up the sides at least 3/4 to the top.
Pour the egg, cheese and vegetable mixture onto the puff pastry. Gently fold the pastry that is going up the sides onto the top of the torta
If you would like to add a egg wash with 1 egg to the pastry edges it is not necessary.
Bake as indicated on the puff pastry instructions.
Times should be 25-30 minutes, in a ventilated oven
35-40 minutes in a conventional oven.
A knife inserted into the center should come out clean
Note: I baked mine for 30 minutes in a ventilated oven. 180C 350F
Let the Torta Salata set for at least 10 minutes before cutting
Here are some other egg based tart recipes to try