Torta salata

  •  Download PDF

Preparation

600 g courgettes
Olive oil
Salt
Pepper
Wash and quarter the courgettes and cut out the soft inside. Cut the courgettes diagonally into 1 cm wide pieces.
Heat the olive oil in a frying pan, add the courgette and stir-fry over a high heat until lightly browned. Season with salt and pepper. Allow to cool. Drain the juice.
2 rolls of puff pastry, round, about ø32 cm
200 ml full cream
400 g ricotta
4 eggs
1 egg yolk
2 tbsp Parmesan, grated
1 pinch of nutmeg
Salt
Pepper
Line the round baking tray with one sheet of puff pastry and let the pastry overlap.
Mix the ricotta, cream, eggs, egg yolk and Parmesan and add the cooled courgette. Season the mixture with salt, pepper and nutmeg.
Spread the mixture over the puff pastry, cover with the second sheet of puff pastry and pinch the edges firmly together.
Put the round baking tray on to the baking tray in the cold cooking space. Bake.
Professional baking puff pastry 210°C for 35 Mins

Tips

The torta salata is easier to cut when cooled.

  • ø29 cm round TopClean baking tray
  • Baking tray
Quantity Ingredient
600 g courgettes
Olive oil
200 ml full cream
4 eggs
1 pinch of nutmeg
2 tbsp Parmesan
Pepper
400 g ricotta
Salt
1 egg yolk
2 rolls of puff pastry

Customer reviews

There are no customer reviews yet. Be the first to submit a review.