Tomato and ricotta “torta salata”

Schermata 2013-09-02 a 22.43.58

Difficulty:Easy  Time:Long

INGREDIENTS (x 6 persons):

  • - 1 roll of puff pastry
  • - 2 eggs, white and yolk
  • - 500 g ricotta cheese
  • - 1 mature savoury round tomato, thinly sliced
  • - 1 handful of grated Parmesan
  • - 50 g of Italian Provolone or Scamorza cheese, in tiny chips
  • - a handful of fresh basil leaves
  • - extra virgin olive oil
  • - salt
  • - ground pepper (optional)


  • 1. Take out the puffy roll from the fridge about 30 minutes before using it.
  • 2. In the meanwhile, whisk the eggs with a pinch of salt into a bowl.
  • 3. Add the ricotta cheese, the grated Parmesan and the basil, both chopped into small pieces.
  • 4. Pour the mix on the pastry, and lay the pastry out on a baking tray. Add also the tomato slices, the cheese chips, and some olive oil and pepper (optional).
  • 5. Cook everything in a pre-heated oven (180°C) for about 20 min until the pastry turns gold.


  • - This is a kind of French ‘quiche’ but lighter. It can be served hot or warm.
  • - You can use grilled courgettes or peppers in place of the tomatoes.
  • Provolone or Scamorza cheeses are not easily found outside Italy. You can select a different savoury mature cheese, such as the Italian Pecorino or the Spanish Cerrano cheese according to your preferences.