Torta Salata with Salami & Zucchinini
Torta Salata with Salami & Zucchinini
Yield: 4
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
Golden, crisp, and bursting with Mediterranean flavor, this savory tart combines creamy ricotta, rich dry salami, and tender zucchini layered on buttery puff pastry. The lemon zest and fresh parsley lift the filling with brightness, while zucchini ribbons and blossoms add a beautiful finishing touch. Perfect served warm or at room temperature, it makes an effortless centerpiece for brunch, lunch, or a light dinner.
Ingredients
Filling:
For the rest of the tart:
Instructions
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
- Heat some olive oil in a pan over medium heat. Add the sliced zucchini rounds and cook for 5-6 minutes, or until they are soft and slightly browned.
- While the zucchini is cooking, In a bowl, whisk together the ricotta, eggs, pecorino cheese and lemon zest. Season with salt, pepper and parsley. The mixture should be smooth and creamy.
- Once the zucchini has cooled, mix them into your ricotta mixture.
- Transfer the sheet of puff pastry to the prepared baking tray, allowing the edges to slightly overhang. This will create a rustic edge when folded in later.
- Spread the ricotta mixture evenly over the pastry base. Use the overhanging pastry to gently fold and tuck the edges in around the filling, creating a neat, slightly raised edge around the tart.
- Arrange the thin slices of dry salami evenly over the ricotta filling. The salami will provide a savoury richness to the dish.
- Layer the zucchini ribbons on top of the salami, gently overlapping them to form a beautiful pattern. Drizzle with olive oil and sprinkle with a pinch of salt to enhance the flavour.
- Beat the egg and brush it around the exposed edges of the pastry for a glossy golden finish when baked.
- Place the tart in the preheated oven and bake for 40-45 minutes, or until the pastry is golden and crispy, and the filling is set.
- As the tart comes out of the oven, top with fresh zucchini flowers, tearing them gently if necessary to fit. The flowers will add a delicate, fresh touch to the dish. Add salt and a drizzle of olive oil.
