Torta Salata
A savory Italian vegetable tart with tender leeks, ricotta, and herbs baked in a flaky pastry crust. Rich, rustic, and elegant enough for dinner.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Mix flour and salt in a bowl. Add cold butter and rub with fingertips until breadcrumb-like.
Step 2
Add ice water 1 tbsp at a time, tossing gently, until dough just holds together.
Step 3
Flatten dough into a disk, wrap in plastic, and chill for 30 minutes.
Step 4
Heat olive oil in a large skillet over medium. Add leeks and cook, stirring, until soft and golden, ~12 minutes.
Step 5
Let leeks cool for 5 minutes. Transfer to a large bowl.
Step 6
Whisk ricotta, milk, eggs, Pecorino, parsley, thyme, and pepper into the leeks until smooth.
Step 7
Preheat oven to 375°F. Roll dough on parchment to fit a 9-inch tart pan or pie dish.
Step 8
Transfer dough to the pan, trim edges, and prick the bottom with a fork.
Step 9
Pour filling into the crust and smooth the top.
Step 10
Bake until the surface is golden and a knife inserted in the center comes out clean, ~25 minutes.
Step 11
Let rest 5 minutes before slicing. Serve warm or at room temperature.
Tools you’ll need
- mixing bowl
- large skillet
- 9-inch tart pan or pie dish
- rolling pin
- parchment paper
- pastry fork or whisk
- oven
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