Torta Salata
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This covers your starch and your greens. Perfecto!

Dough

  • 3½ cups all-purpose flour
  • 1 Tbsp sugar
  • 1½ tsp salt
  • 3 sticks unsalted butter, cut into pieces, chilled in freezer

Filling

  • 2 large heads broccoli, chopped
  • 3 Tbsp extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 8 large eggs
  • 2 cups ricotta, drained
  • 1 cup Parmesan, grated
  • 2 garlic cloves, chopped
  • 2 tsp fresh lemon zest
  • ¼ tsp nutmeg, freshly grated
  • 2 tsp salt
  • 1 ½ tsp freshly ground black pepper to taste
  • All-purpose flour

Prep:

  1. Mix flour, sugar and salt in a food processor to combine.
  2. Add butter and pulse until butter is pea-sized. Slowly pour in ½ cup ice water and pulse just until a ball of dough forms.
  3. Transfer dough (with the dry bits) to a work surface, drizzle 1 Tbsp ice water over and knead to just barely bring dough together.
  4. Divide in half. Form dough into 2 ¾”-thick disks and tightly wrap in plastic wrap.
  5. Chill at least 2 hours or freeze up to 1 month.

Filling and Assembly:

  1. Heat oil in a large saucepan over medium. Add onions, cook until softened, 3-4 minutes, then add broccoli, and cook another 5-7 minutes, until broccoli is bright green and tender.
  2. Whisk 7 eggs in a large bowl to blend.
  3. Add ricotta, Parmesan and broccoli mixture and mix to combine. Add garlic, lemon zest, nutmeg, salt and pepper.
  4. Preheat oven to 375°.
  5. Let dough sit at room temperature 5 minutes to soften. Roll out 1 disk of dough on a lightly floured surface to a 12″ round about ⅛” thick.
  6. Transfer to a parchment-lined rimmed baking sheet.
  7. Roll out remaining disk of dough and carefully transfer to tart pan.
  8. Press dough firmly into sides and bottom of pan.
  9. Trim, leaving about a ½” overhang. Beat remaining egg in a small bowl to blend and brush edges of dough.
  10. Pour filling onto center of pan and spread evenly.
  11. Lay second round of dough over filling.
  12. Trim edges of top round, leaving ½” overhang.
  13. Fold edge of bottom crust up and over top, then press edges together to seal.
  14. Crimp and brush top of dough with remaining beaten egg. Chill in freezer 10 minutes.
  15. Bake pie until crust is dgolden brown, about 70 minutes. Let cool in pan at least 30 minutes before serving.
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