Rustic Torta Salata (Rustic Savory Tart)
Rustic Torta Salata (Rustic Savory Tart)
Ingredients
For the Cauliflower
- 1 cauliflower, whole head
- 1 teaspoon salt, as needed for boiling water
For the Green Filling
- 1 pound spinach or Swiss chard, stems removed
- 2 anchovies
- 1 lemon, zested
- 1 tablespoon capers
- 1 egg, large
- 1/2 cup ricotta cheese, whole milk
For Assembly
- 1 sheet pastry dough, pre-made, such as puff pastry or shortcrust
- 1 tablespoon butter, softened
Instructions
- 1
Trim the cauliflower by removing its outer leaves and cutting out the core. Ensure the head remains intact.
⏱️ 5 min
- 2
Bring a large pot of salted water to a rolling boil. Carefully place the whole cauliflower head into the boiling water and cook for approximately 10 minutes, or until slightly tender but still firm. Remove from water and thoroughly dry using a kitchen towel.
⏱️ 15 min
- 3
Prepare the green leafy vegetables (spinach or Swiss chard) by removing their stems. Blanch the greens briefly in boiling water for 1-2 minutes. Immediately transfer them to an ice bath to stop the cooking process and preserve their bright green color. Once cooled, squeeze the blanched greens vigorously to remove all excess water.
⏱️ 10 min
- 4
Place the squeezed greens into a food processor. Add the anchovies, lemon zest, capers, egg, and ricotta cheese. Blend until a smooth, bright green, creamy paste is formed.
⏱️ 5 min
- 5
Transfer the green filling mixture into a piping bag (or a sturdy plastic bag with a corner snipped off).
⏱️ 2 min
- 6
Preheat your oven to 375°F.
⏱️ 10 min•🌡️ 375
- 7
Line a springform baking pan with the pre-made pastry dough, allowing the edges to overhang the sides of the pan.
⏱️ 5 min
- 8
Carefully fill the boiled and dried cauliflower with the green mixture. Pipe the filling deep into the center and between the florets of the cauliflower, ensuring it is well distributed throughout the head.
⏱️ 10 min
- 9
Gently place the filled cauliflower into the center of the pastry-lined pan. Massage the exposed top of the cauliflower with the softened butter.
⏱️ 2 min
- 10
Bake in the preheated oven for 45-55 minutes, or until the pastry is golden brown and the cauliflower top is lightly browned and caramelized. If the pastry edges brown too quickly, you may cover them loosely with foil.
⏱️ 50 min•🌡️ 375
- 11
Once baked, remove the torta salata from the oven and let it cool in the pan for 10-15 minutes before carefully removing the springform ring. Slice and serve, revealing the vibrant green-filled cauliflower core.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Rustic Torta Salata (Rustic Savory Tart)
Ingredients
For the Cauliflower
- 1 cauliflower, whole head
- 1 teaspoon salt, as needed for boiling water
For the Green Filling
- 1 pound spinach or Swiss chard, stems removed
- 2 anchovies
- 1 lemon, zested
- 1 tablespoon capers
- 1 egg, large
- 1/2 cup ricotta cheese, whole milk
For Assembly
- 1 sheet pastry dough, pre-made, such as puff pastry or shortcrust
- 1 tablespoon butter, softened
Instructions
- 1
Trim the cauliflower by removing its outer leaves and cutting out the core. Ensure the head remains intact.
⏱️ 5 min - 2
Bring a large pot of salted water to a rolling boil. Carefully place the whole cauliflower head into the boiling water and cook for approximately 10 minutes, or until slightly tender but still firm. Remove from water and thoroughly dry using a kitchen towel.
⏱️ 15 min - 3
Prepare the green leafy vegetables (spinach or Swiss chard) by removing their stems. Blanch the greens briefly in boiling water for 1-2 minutes. Immediately transfer them to an ice bath to stop the cooking process and preserve their bright green color. Once cooled, squeeze the blanched greens vigorously to remove all excess water.
⏱️ 10 min - 4
Place the squeezed greens into a food processor. Add the anchovies, lemon zest, capers, egg, and ricotta cheese. Blend until a smooth, bright green, creamy paste is formed.
⏱️ 5 min - 5
Transfer the green filling mixture into a piping bag (or a sturdy plastic bag with a corner snipped off).
⏱️ 2 min - 6
Preheat your oven to 375°F.
⏱️ 10 min•🌡️ 375 - 7
Line a springform baking pan with the pre-made pastry dough, allowing the edges to overhang the sides of the pan.
⏱️ 5 min - 8
Carefully fill the boiled and dried cauliflower with the green mixture. Pipe the filling deep into the center and between the florets of the cauliflower, ensuring it is well distributed throughout the head.
⏱️ 10 min - 9
Gently place the filled cauliflower into the center of the pastry-lined pan. Massage the exposed top of the cauliflower with the softened butter.
⏱️ 2 min - 10
Bake in the preheated oven for 45-55 minutes, or until the pastry is golden brown and the cauliflower top is lightly browned and caramelized. If the pastry edges brown too quickly, you may cover them loosely with foil.
⏱️ 50 min•🌡️ 375 - 11
Once baked, remove the torta salata from the oven and let it cool in the pan for 10-15 minutes before carefully removing the springform ring. Slice and serve, revealing the vibrant green-filled cauliflower core.
⏱️ 15 min