Ingredients
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cake's base
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230 gr plain flour
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100 gr Butter
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70 ml water
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1/2 spoon salt
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cake's filling
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500 gr ricotta cheese
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4 hndfuls spinach
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5 spoons peas
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less than 1/2 leek
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salt
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2 spoons Parmigiano Reggiano
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Directions
Steps
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1
Done
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cake's basePlace the flour, salt, butter in a food processor and mix until the mixture resembles wet sand. Add water and mix again until well combined. Tip the dough onto a bench and gently press the dough together with your hands. Shape it into a flat disc. Cover with plastic film and rest in the fridge for 30 minutes. |
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2
Done
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cake's fillingCut the leek into thin slices. Pour the leek in a pan with oil and cook until it became gold. Add peas and cook for 10 minutes, add some water if necessary. Add spinach and cook slowly for 10 minutes, season with salt. Leave to cool. Pour the ricotta cheese in a bowl. Add the cooked vegetables and mix well. |
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3
Done
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cake!!!!Preheat oven to180. Grease and flour a 24 cm tart tin. Take the dough out of the fridge and roll it out with a rolling pin to a thickness of 3 mm. Gently place it in the tart tin and trim the edges, reserving any scraps for decorations. Pour the filling into the cake's base. Sparkling with Parmigiano Reggiano. Decorate the top using the reserved pastry scraps, then brush with egg. Bake the Torta Salata for 35 / 40 minutes. |
2 Comments Hide Comments
This is a fantastic quick recipe, thank you for sharing it with us.
Hey, I love your post. I recently published an article on storing meat. I like to make my own gammon for Fall!. We will be creating a tasty pudding to go with it. The kids will be at home with me and I am sure they are going to love it.