Torta Salata (Italian Vegetable Quiche)
Try this mouth-watering Torta Salata with flaky crust and irresistible creamy filling packed with vegetables, mushrooms and cheese.
Nutrition Facts
Ingredients
Instructions
Can be made 1-2 days in advance. On Work-surface: Using a chef’s knife or a dough blender cut cold butter into flour until fine crumb. Make sure to work quickly so that the butter won’t melt. Mix salt with ice water and pour over the dough crumble. Using a cutting motion with a dough scraper mix everything until roughly combined. Compact it with your hands without kneading just until a dough ball forms. Roll it out to ½ inch thickness and wrap in a plastic wrap. Set in the fridge for 6 hours or overnight. Using a Food Processor: Add flour and cold butter cut in small cubes to the food processor. Pulse it quickly until fine crumb. Add ice water and salt. Pulse again until roughly combined. Transfer the dough on work surface and compact it with your hands without kneading just until a dough ball forms. Roll it out to ½ inch thickness and wrap in a plastic wrap. Set in the fridge for 6 hours or overnight.
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Reviews from the Original Source
A very nice, well organized collection of recipes. Excellent step by step pictures. Thank you!
It seems like there is a typo under the "Shortbread Pie Crust" section. " .... Add ice water and salad." Probably should be "Add ice water and salt.".
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