Torta Salata (Savory Tart)
Courtesy Arianna Di Marco
My neighbor’s grandniece, who’s from Milan, brought this lovely-sounding savory tart to a summer garden party, and to say it was a hit is an understatement. It can be served warm or at room temperature and is easily modified to make use of whatever meat, cheese or vegetable you have on hand — I added a handful of sliced cherry tomato for a pop of color and additional taste of summer sunshine. Makes 8 servings 2 tablespoons olive oil 1 onion 2 zucchini, sliced very thin Salt and pepper to taste, divided 1 cup ricotta or cream cheese ½ to 1 cup diced ham ½ to 1 cup diced provolone cheese (or another cheese similar in consistency) 1 egg, plus 1 egg yolk 1 roll puff pastry
Instructions: Preheat a pan with 2 tablespoon of olive oil.
Finely chop an onion, add it to the pan and stir until golden.
Cut zucchini into thin slices and add it to the onion in the pan. Stir for a couple of minutes with the onions at medium heat. Add a finger of water, some salt and pepper and let it cook for 10 minutes over low heat. Once zucchini are soft, take them out of the pan.
Put them in a bowl and wait for a couple of minutes to let them cool down a little.
Add ricotta, diced ham, cheese and salt and pepper (you can add any kitchen spice you like). Beat eggs with a fork and add them in the bowl.
Preheat oven to 425 degrees. Unroll the puff pastry on a baking tray and gently tap the bottom of the pastry with the end of the fork (to make little holes). After pouring the zucchini filling on top of puff pastry, gently bend a bit of pastry from the side of the tray over the top. Coat edges of the pastry with a beaten egg yolk.
Place in the middle tray of the oven and bake for 30 to 35 minutes, or until puffed and golden.