Torta Salata With Swiss Chard, Walnuts and Gorgonzola
Chances are, when you hear the word pie, visions of lattice laced crusts and sweet fruit fillings come to mind. Yet, buttery flaky pie crusts can also hold satisfying savory ingredients; the Italians figured this out long ago. If you peruse through Italian recipe books torte salate, or savory pies as we know them in English, will not be missing among the pages. Torte salate are made in a variety of ways, from vegetable varieties to those with cured meats and cheeses. Regardless of the filling, torte salate are perfect for holiday gatherings because you can easily make them a day in advance and serve them as an appetizer or main course.
For the crust:
Chop up the butter into cubes, place them on a plate and pop it into the freezer for 5-10 minutes.
In a medium bowl mix together the salt and flours. Add the cold butter and toss with the flour so it’s covered. Cut in the butter with a pastry cutter or using a snapping motion with your fingers until the mixture is crumbly and the size of peas. A stand mixer with the paddle attachment also works well.
Add the ice water, 1 tablespoon at a time, mixing just enough until the dough comes together as a ball. Pat the ball into a flat disc, wrap with plastic wrap and chill in the refrigerator for at least an hour. You can also chill overnight or freeze and defrost in the refrigerator.
For the filling:
Bring a large pot of water to boil and add the Swiss chard stems. Cook for about 3-5 minutes then add the leaves and cook for another 2-3 minutes or until wilted and soft. Drain well and place in a large bowl. When they have cooled, chop them up.
For the assembly:
Preheat the oven to 200°C.
Put a piece of parchment paper or a silicon mat on a work surface. Flour the rolling pin then roll the dough into a circle. Transfer the parchment paper or silicon mat with the rolled out dough onto a cookie sheet.
Crumble the feta into the bowl with the Swiss chard. Now add the walnuts, balsamic vinegar, extra virgin olive oil, salt and pepper. Stir until combined. Scoop the filling into the center of the dough, leaving about a 1 inch border. Fold the edges towards the center.
Sprinkle the top with gorgonzola or blue cheese.
Brush the crust with the beaten egg and bake for 40-45 minutes or until the crust is golden.
Remove from the oven and let sit for 5 minutes before cutting into slices. Top with basil leaves, if desired.
This can be served as an appetizer, main course or side. Buon appetito!
Make ahead instructions:
Make the torta salata and bake it. Store it in the refrigerator and take it out 30 minutes ahead of serving time to eat at room temperature, or reheat it in the oven at 350°F for 10-15 minutes if you prefer to serve it warm.
