Torta Salata

Ingredients

• 1.5 cups all-purpose flour
• 6 tbsp cold unsalted butter, cubed
• ½ tsp salt
• ¼ cup ice water
• 1.5 lbs leeks (white and light green parts), sliced into thin half-moons
• 1 cup ricotta
• ½ cup whole milk
• 3 large eggs
• ½ cup Pecorino Romano, grated
• 3 tbsp fresh flat-leaf parsley, chopped
• 1 tsp fresh thyme leaves
• 1 pinch black pepper to taste
• 2 tbsp olive oil

Instructions

1. 1

   Mix flour and salt in a bowl. Add cold butter and rub with fingertips until breadcrumb-like.

2. 2

   Add ice water 1 tbsp at a time, tossing gently, until dough just holds together.

3. 3

   Flatten dough into a disk, wrap in plastic, and chill for 30 minutes.

4. 4

   Heat olive oil in a large skillet over medium. Add leeks and cook, stirring, until soft and golden, ~12 minutes.

5. 5

   Let leeks cool for 5 minutes. Transfer to a large bowl.

6. 6

   Whisk ricotta, milk, eggs, Pecorino, parsley, thyme, and pepper into the leeks until smooth.

7. 7

   Preheat oven to 375°F. Roll dough on parchment to fit a 9-inch tart pan or pie dish.

8. 8

   Transfer dough to the pan, trim edges, and prick the bottom with a fork.

9. 9

   Pour filling into the crust and smooth the top.

10. 10

    Bake until the surface is golden and a knife inserted in the center comes out clean, ~25 minutes.

11. 11

    Let rest 5 minutes before slicing. Serve warm or at room temperature.

Tools you’ll need

• mixing bowl
• large skillet
• 9-inch tart pan or pie dish
• rolling pin
• parchment paper
• pastry fork or whisk
• oven

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