Originally I had lumped all my Torte Rustiche collection together in one post, but I have since broken them down according to pastry type.

For brisée pastry click here:

For olive oil pastry click here:

For puff (and rough puff) click here.

Shortcrust pastry, in both sweet and savoury forms, is perhaps the easiest of all to handle, as long as the day is not too hot.  If it is, perhaps skip the pastry making and head for the beach.  Or make an olive oil pastry.

I have made this Fennel quiche style tart for both Ci Piace Cucinare and Alice Cucina, it goes something like this.

Quiche di finocchio e cipolle caramellate

Per la pasta

200 g farina 00

125 g burro

Sale

1 uovo piccolo

Per il ripieno

3 uova

50 ml di panna

30 g parmigiano grattugiato

sale, pepe

2 finocchi piccole

2 cipolle piccole

2 cucchiaini di zucchero

Per la pasta, setacciate la farina in una ciotola larga e mettete al centro il burro a pezzetti. Amalgamate la farina con il burro sfregandoli con la punta delle dita fino a ottenere un composto sabbioso. Aggiungete l’uovo e impastate rapidamente, aggiungendo un cucchiaino di acqua se necessario. Formate una palla con l’impasto, avvolgetelo con la pellicola e lasciatelo riposare in frigo per almeno un’ora.

Pulite i finocchi e tagliateli in quarti, eliminando il torsolo centrale.  In una pentola capiente stufate i finocchi in un cucchiaio di olio di oliva per 12-15 minuti a fuoco lento. Rimuovete i finocchi e mettete da parte, e usate la stessa padelle per le cipolle.

Tagliate le cipolle in pezzi grossolani, e soffriggete a fuoco lento con un cucchiaio olio di oliva in una padella con fondo spesso.  Una volta morbido e lucido, circa 8 minuti, aggiungete lo zucchero, un pizzico di sale e qualche cucchiaio di acqua alle cipolle e cuocete ancora 5 minuti.

Riscaldate il forno 1 180°C.

Stendete la pasta a 0.75 cm.  Infarinate una tortiera di circa 20cm con carta da forno e disponete la pasta all’interno.  Fate cuocere il guscio di frolla in bianco – ossia ricoprendo sopra un strato di carta forno e disponendovi sopra un strato di legumi secchi o palline di ceramica.  Infornate a 180°C per circa 10 minuti, eliminate carta e pesi e lasciate cuocere un altro 5 minuti e rimuovete dal forno. La cottura in bianco aiuta ad anticipare la cottura del guscio.

In una ciotola, mescolate bene le uova con la panna, il parmigiano grattugiato e un pizzico di sale e pepe macinato.

Sistemate il guscio, sempre nello stampo, su una teglia  più grande.  Disponete cipolle e finocchi caramellate dentro il guscio e versate il composto uova fino al bordo.  Infornate a 180°C per 40 minuti finché il quiche è cotto e dorato.

Servite caldo o a temperatura ambiente.

Parmigiano crust with oven dried tomatoes and basil ricotta

This pastry is a savoury shortcrust with the addition of parmigiano, which makes for a more decadent version of a torta rustica. This is a tart to bake in a traditional quiche pan with a removable base.

250 g plain 00 flour

125 g chilled butter

100 g parmigiano or grana padana – grated
pinch salt

1 large egg
500 g ripe cherry tomatoes
1 bunch basil
Extra virgin olive oil
Sea salt
50 g grated parmigiano
Extra virgin olive oil
300 g fresh ricotta

 

 

 

 

 

 

 

 

The oven roasted tomatoes can be prepared beforehand, they keep well in fridge for a day or two. Cut each cherry tomato in half and lay on a baking tray. Sprinkle cut tomatoes with a little fine sea salt, and drizzle with extra virgin olive oil Place in a 160°C oven for about 40 minutes. Because they will then bake in the tart they should not be fully roasted.

Sift flour, grated parmigiano and salt into a large mixing bowl or food processor.  Dice butter and add to the flour.  Rub the butter into the flour using the tips of your fingers (or using food processor) until it resembles breadcrumbs.  Add the egg and mix well until the pastry comes together, use extra water – by the spoonful – if the mixture is still crumbly.  Work the pastry a little on a clean cool surface, wrap in baking paper and rest in the fridge for at least half an hour.

Make a ‘cheats’ pesto by blending clean dry basil leaves (1 medium bunch, about 3 handfuls) with 50 g parmigiano and a steady but very thin stream of EVO. Blend the ricotta with the pesto and then season to taste.

Roll out the pastry and line a lightly floured tart tin with a removable base. If the pastry tears simply patch the rough bits with the extra pastry. Make sure the edges are full and well pressed into the tin. Blind baking this tart crust will help the base to cook well. Line the pastry with baking paper. Fill with baking beads and bake in a 180°C oven for 10 minutes. Remove the beads and the paper and bake for a further 5 minutes. Let the case cool a little before filling with the pesto ricotta mix and pressing the semi roasted tomatoes into the top. Bake for 20-25 minutes in a 180°C oven, until the ricotta pesto is firm. Serve at room temperature.

Lubriano-Lunch-Alice-Kiendra-Adams-14

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