Ingredients

Adjust Servings:

	1 sheet puff pastry
	200 g greek yogurt
	2 eggs
	1 green apple
	1 tea spoon butter
	1 tea spoon sugar
	100 g boiled chestnuts
	for season salt and pepper
	6 or 8 slices guanciale or speck or prosciutto

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Torta Salata with chestnuts, apple and guanciale

Name: Torta Salata with chestnuts, apple and guanciale
Cook time: 25 min
Yield: 6 Servings
Ingredients: : 1 sheet; : 200 g; : 2; : 1; : 1 tea spoon; : 1 tea spoon; : 100 g; : for season; : 6 or 8 slices

Cuisine:

Italian

A perfect Autumn Aperitif!

Serves 6
Easy

Ingredients

1 sheet
200 g
2
1
1 tea spoon
1 tea spoon
100 g
for season
6 or 8 slices

Directions

I love Autumn, I love chestnuts… and this torta salata is perfect for an aperitif with your friends in front of a beautiful fire place with a glass of red wine!

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Steps

Done

Preheat the oven to 200*
Place puff pastry sheet in a round tin cake, previously grease and flour.
Beat eggs in a bowl, add greek yogurt and mix well.
Season with salt and pepper.
Cut half apple with a Japanese mandolin.
Cut the other one into tiny cubes. Caramelize it with sugar and butter in a small saucepan.
Pour chopped boiled chestnuts and caramelised apple into the mixture eggs, mix well.
Pour this delicious mixture into the puff pastry.
Garnish the cake with apple slices and guanciale slices, a drizzle of extra virgin olive oil and a sprinkling of pepper.
Bake your Torta Salata to 200* for 25/30 minutes.
Serve warm for your antipasto or aperitif!