Prescinseua e Erbe in Torta
A rustic Ligurian savoury tart filled with wild greens, fresh curd cheese, and marjoram, encased in crisp, paper-thin olive oil pastry.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Rolling pin
- •28cm round tart tin
- •Large saucepan
- •Colander
- •Mixing bowl
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 42 g
- fibre
- 4 g
- protein
- 16 g
- calories
- 380 kcal
Instructions
- 1
Knead the flour, water, 30 ml olive oil, and half the salt into a soft, smooth dough.
- 2
Divide the dough into two equal balls, cover, and rest for 30 minutes at room temperature.
- 3
Wilt the chopped greens in a covered saucepan over medium heat for 5 minutes without adding water.
- 4
Drain the greens thoroughly in a colander, squeezing out all excess liquid by hand once cooled.
- 5
Mix the squeezed greens with prescinseua, Parmigiano Reggiano, eggs, marjoram, nutmeg, and remaining salt.
- 6
Roll one dough ball paper-thin on a floured surface until translucent, then drape into the oiled tin.
- 7
Spread the greens and cheese filling evenly over the pastry base.
- 8
Roll the second dough ball equally thin and lay it gently over the filling.
- 9
Trim excess pastry, crimp the edges tightly, prick the top with a fork, and brush generously with oil.
- 10
Bake at 190°C for 35 to 40 minutes until the crust is crisp and pale golden.
Chef's tips
Roll the unleavened pastry dough as thinly as possible until you can almost see your hand beneath it. Ensure the cooked greens are squeezed completely dry before mixing to keep the base crisp.
Ingredient substitutions
- prescinseua → 200 g whole milk ricotta mixed with 100 g plain whole milk yoghurt
- Swiss chard and spinach mix → foraged wild borage, dandelion greens, and chicory (preboggion)
Storage
Store leftover tart in an airtight container in the refrigerator for up to three days.
Reheating
Reheat slices in an oven preheated to 180°C for 8 to 10 minutes to restore crispness.
Common mistakes to avoid
- •Failing to squeeze water from the greens, which makes the bottom pastry soggy.
- •Rolling the pasta matta too thick, resulting in a tough rather than crisp, flaky crust.
Serving suggestions
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