Torta di Verdure Bergamasca
A rustic savoury tart from the Bergamo valleys, filled with sautéed spring greens, beaten eggs, and rich local mountain cheese inside a thin crust.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •24 cm round tart tin
- •Rolling pin
- •Sauté pan
- •Colander
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 18 g
- carbs
- 34 g
- fibre
- 3 g
- protein
- 16 g
- calories
- 360 kcal
Instructions
- 1
Mix the flour, half the olive oil, half the salt, and lukewarm water to form a soft dough.
- 2
Knead the dough for five minutes on a clean board until smooth and pliable.
- 3
Wrap the dough tightly in a cloth and rest at room temperature for thirty minutes.
- 4
Blanch the chard leaves in boiling salted water for two minutes until wilted and vibrant.
- 5
Drain the greens and press firmly in a sieve to remove all excess moisture.
- 6
Chop the drained chard finely on a board.
- 7
Melt the butter with the remaining oil in a pan and gently sauté the onion until soft and sweet.
- 8
Toss the chopped greens into the pan for two minutes, then remove from heat to cool completely.
- 9
Whisk the eggs, Grana Padano, Branzi cheese, nutmeg, and remaining salt together in a large bowl.
- 10
Stir the cooled greens and onions into the egg mixture until evenly distributed.
- 11
Roll the rested dough out thinly and drape it across the greased tart tin, pressing gently into edges.
- 12
Spread the filling evenly inside the pastry case and bake at 180 degrees C for thirty-five minutes until golden.
Chef's tips
Squeezing every drop of moisture from the boiled greens is critical to keep the pastry base crisp. For an authentic Orobie mountain flavour, seek out semi-aged mountain cheeses with good melting qualities.
Ingredient substitutions
- Branzi cheese → Fontina DOP or young Asiago
- Swiss chard → fresh spinach or young beet greens
Storage
Store leftover tart wrapped in greaseproof paper in the refrigerator for up to three days.
Reheating
Reheat slices in an oven at 170 degrees C for eight minutes to restore the pastry's crispness.
Common mistakes to avoid
- •Leaving moisture in the cooked greens, which makes the bottom crust soggy.
- •Rolling the pastry crust too thickly instead of stretching it thin.
- •Adding hot greens directly to the raw eggs, which prematurely curdles the filling.
Serving suggestions
Cooked Torta di Verdure Bergamasca?
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