Torta salata with salami and zucchini

When in doubt, a savory pie will always save the day. Try this torta salata, an Italian pie with eggs, ricotta, zucchini and salami.

Torta salata with salami and zucchini. Credit: Silvia's Italian Masterclass

• serves

  4

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Easy

Stream free On Demand

Silvia's Italian Masterclass

series • 

Cooking

PG

series • 

Cooking

PG

Ingredients

For the filling

• Olive oil for cooking
• 1 zucchini, sliced into rounds
• 250 g ricotta cheese
• 2 large eggs
• 100 g pecorino cheese, grated
• Zest of 1 lemon
• 2 tbsp chopped parsley
• Salt and freshly ground black pepper, to taste

For the rest of the tart

• 1 sheet puff pastry
• 100 g dry salami, sliced thinly
• 1 medium zucchini, sliced into thin ribbons using a vegetable peeler
• 1-2 tbsp extra virgin olive oil
• 1 egg (for egg wash)
• Salt, to taste
• Fresh zucchini flowers, for topping (optional)

Instructions

1. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
2. For the filling, 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.
3. 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.
4. Once the zucchini has cooled, mix into the ricotta mixture.
5. 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.
6. 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.
7. Arrange the thin slices of dry salami evenly over the ricotta filling. The salami will provide a savoury richness to the dish.
8. 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.
9. Beat the egg and brush it around the exposed edges of the pastry for a glossy golden finish when baked.
10. 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.
11. 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.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.