Wednesday, February 25, 2015

Torta Rustica (Savory tart with Greens)

This kind of tarts are typical of this time of the year. Specially in the Emilia Romagna region of Italy.

For the dough:
  • 2 cups of plain flour
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 egg
  • 1/4 tsp salt
For the filling:
  • 1 leeks, scrubbed and finely sliced
  • 1 red onion
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 3 clove garlic finely chopped
  • 2 bunch Swiss Chard, steam removed 
  • 4 tablespoons of chopped parsley
  • one lemon, juice and zest 
  • 1/2 cup parmesan cheese (optional
  • salt and pepper to taste
To make the dough, blend all the ingredients together in a food processor or in a stand mixer set with paddle attachment until they form a ball.   Remove it from the bowl, knead it until smooth it out, cover with plastic wrap and let it rest for about 1 hour.



To make the filling, sauté the onion, leeks and balsamic vinegar in 1/4 cup extra virgin olive oil over a medium heat until they become translucent. This can take about 15 minutes. Add about one teaspoon of salt. 



Blanch the chards in boiling water for 4 minutes. Let them drain.



Add the chards to the onions and toss thoroughly ensuring everything is mixed well.

Cook for 5-7 mins more and remove the mixture from the heat.
Add the parsley, lemon zests and juice, salt and pepper.
Mix and set aside until everything is cool. Add parmesan cheese if you want.

To assemble the torta rustica, remove the pastry from the fridge and divide into 2 parts.



Using a rolling pin, roll out the 2 parts of dough into a circle, ensuring one is slightly larger than the other.
Place the larger piece of dough into a well oiled pan. Add the greens mixture and smooth it out.
Add the second layer of rolled dough and proceed to seal the edges in a decorative patterns if you want.

Brush generously with olive oil, and cook for about 50 mins or until golden brown.
Let it rest on a rack before serving at room temperature.



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