Torta Salata di Cipolle e Zucchini!!! I fell in love with this torta a couple of years ago when I first made it with a dear friend of mine. Since then I have not tired of it, and always enjoy the pure simplicity of it in all its grandeur.
This torta is such a wonderful introduction to working with flour and will quickly win over your family and guests.
So let’s get to it…
First get a handful of vegetables- they can be whatever you like, or hopefully whatever you have in your garden. My favorite to use is zucchini and onions. This can be done with just onion or zucchini, or with both:)
Slice your onions up thin and get them going in a pan with plenty of olive oil. Saute them till soft and golden.
Next start slicing up your zucchini. I prefer to pick my zucchini young and small, but any size will work. You can choose to use green or yellow, or both. This time I needed both to fill the torta! Pick some fresh thyme and oregano too if you have it.
Once the onions are ready drop in your zucchini and saute till they soften, don’t forget your herbs here!
Once this is done set the pan aside and allow it to cool completely…Turn on your oven and start preheating it to 400°.
Next pour out 200grams of your best flour- if you have doppia 00 flour, perfect!!! You will love it that way.
Make a well in the middle of your flour and prep your liquids- in a cup mix cold water, some olive oil, and a pinch of salt…then pour what you think you will need into the well-
Start to mix this up with a fork and if needed add more of the oily water mixture, remembering that as you knead this it will become moister. You don’t want it too sticky so that it will stick to the surface and rolling pin.
Once it is balled up, I let it rest for a few minutes covered with a towel, while I finish up the rest of the filling.
Grab your parmigiano cheese and grate as much as you would like- q.b. – into a small mixing bowl, crack two eggs into it, and a little salt and pepper (remembering that the cheese has salt too). Mix this up and pour it right into your onions and zucchini and stir it all up.
Now it is time for the fun to begin!!! Dust the counter with flour, grab your rolling pin, and start rolling!!! Roll it out as thin as you can- this will require you to flip and roll, flip and roll, until it is as thin as you can get it and large enough to drape over your pan- a pizza pan works just fine, or something with edges. If you need to dust it more feel free to.
Next is the biggest challenge of the whole thing- lifting it up and placing it upon your ‘ungreased’ pan…
Make sure it drapes as evenly as possible:
Now pour your filling onto it and spread it around with the back of your wooden spoon.
Now you can relax and have as much fun as you want with the folding…but I usually just fold away and go more for the rustic ‘tart’ look than a perfected look- don’t worry it will still taste good!
If your oven is ready slip it in and cook for about 20 minutes at 400°, or until golden on top.
Once it is done allow it to cool a bit on a cooling rack, and serve a little warm, or allow to cool to room temperature. I love it both ways, but really love it at room temp when it is warm out.
You can have fun with toppings…try prosciutto, zucchini blossoms, eggplant, ricotta…
You can cut it up however you like- a pizza cutter works just fine! Enjoy, have fun, and show me your tortas!