Vegetable Torte
Serves 8 · 3 of 10 items checked · 4 aisles
Produce
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Dairy & Eggs
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Archive recipe
A savory pie of greens, ricotta, and eggs baked in a pastry crust.
Savory tortes were the banquet dish of the Italian Renaissance, filled with whatever the garden provided. A filling of greens and ricotta in a tender crust could open a meal or stand as a course on its own.
The dish
3 of 10 items checked
Serves 8 · 3 of 10 items checked · 4 aisles
Make a pastry with flour, butter, and water and let it rest.
Cook chopped spinach, chard, and onion in oil until tender, then squeeze them dry.
Mix the greens with ricotta, eggs, grated cheese, salt, and nutmeg.
Line a tart pan with pastry, fill it, and cover with a lid of pastry.
Bake until the crust is golden and the filling is set, then cool before slicing.
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