Torta Salata with Salami and Zucchini

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Serves 4

Prep time: 20 minutes


Cook time: 30 minutes

Ingredients:

For the filling:

• 250g ricotta cheese

• 2 large eggs

• 2 tbs of chopped parsley

• 100g pecorino cheese, grated

• Zest of 1 lemon

• Salt and freshly ground black pepper, to taste

• 1 zucchini, sliced into rounds

• Olive oil for cooking

For the rest of the tart:

• 1 sheet puff pastry

• 100g D’Orsogna Dry Salami, sliced thinly

• 1 medium zucchini, sliced into thin ribbons using a vegetable peeler

• 1-2 tablespoons extra virgin olive oil

• 1 egg (for egg wash)

• Salt, to taste

• Fresh zucchini flowers (for topping)

Method:

1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

   
   

2. 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 them into your 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.