Vegetable Tart
Vegetable Tart
A rustic olive-oil pastry tart filled with greens, porcini mushrooms, onion, anchovy, marjoram and ricotta — an Italian torta salata.
Prep: 45 minutes (plus 30 minutes soaking) · Cook: 40 minutes
What Is Vegetable Tart?
An Italian torta salata — a savoury tart with an olive-oil pastry shell filled with sautéed greens, soaked porcini, onion, anchovy and marjoram bound with eggs and ricotta.
Why Make Vegetable Tart?
- Olive-oil pastry — no butter, no chilling
- Porcini give the filling deep, woodsy flavour
- Beet greens or spinach both work
- An impressive vegetarian-leaning centrepiece
- Serves a crowd from one tart pan
Unico Products Used in This Recipe
Ingredients
- 2 cups flour
- 1/2 cup extra virgin olive oil (divided (1/4 cup for the dough))
- 3 eggs (1 for the dough, 2 for the filling)
- salt (to taste)
- 1/4 cup dried porcini mushrooms (a handful)
- 1 onion (chopped)
- 1 anchovy fillet
- 450 g beet greens or spinach (shredded (1 lb))
- 2 tbsp fresh marjoram (chopped)
- 2 tbsp water
- black pepper (freshly ground)
- 85 g ricotta cheese (3 oz)
Instructions
- Make the dough: heap the flour on a board, make a well, and add 1/4 cup of the oil, 1 egg and a pinch of salt; work in enough water to form a soft dough, knead until smooth and elastic, cover and let rest.
- Soak the porcini in lukewarm water for about 30 minutes; drain and chop coarsely.
- Heat the remaining oil in a saucepan and sauté the onion over low heat until translucent.
- Add the anchovy, greens, marjoram, drained mushrooms and 2 tablespoons of water; season, cover and simmer 10 minutes, then remove from the heat.
- Beat the remaining 2 eggs with the ricotta, stir into the filling and let cool.
- Roll out the dough, line a buttered tart pan, spread with the filling and bake at 350F for about 40 minutes. Serve hot.
Cooking Tips
- Knead the oil dough until truly smooth and elastic
- Save the porcini soaking liquid for soups or risotto
- Squeeze the greens dry before they hit the pan
- Cool the filling before adding the egg and ricotta
- Bake until the centre is set and the crust golden
Frequently Asked Questions About Vegetable Tart
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1. What is olive-oil pastry like?
Tender and slightly crisp rather than flaky — and far easier to handle than butter dough.
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2. Can I use spinach instead of beet greens?
Yes — spinach or chard both work in place of beet greens.
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3. Can I skip the anchovy?
Yes, though one fillet simply deepens the savour without tasting fishy.
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4. Can I make it ahead?
Yes — it reheats well at 350F and is also good at room temperature.
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5. How do I store leftovers?
Refrigerate up to 3 days, covered.
Vegetable Tart Made Simple
Vegetable Tart is the rustic Italian answer to quiche, crust and all from one bottle of oil. Unico extra virgin olive oil makes both the pastry and the filling.