phyllo pastry end summer torta salata
Added by madamada | Sun 29 Aug 2010 @ 21:24
feeling guilty because there was no bread I tried to make everybody forget about it playing with colors and tastes of vegs to fill this torta salata
for phyllo pastry
300 gr 00 flour
4 tbsp evo oil
lukewarm water as much as needed
for the filling
300 gr ricotta
veg: leek, celery, beet, carrots
some mashed pumpkin
I prepared my homemade phillo pastry and while waiting for it to be ready I cropped the last carrots, one of the mot beautiful leeks from spring, some beet leaves, un gambo (stick???) of celery. I sliced the vegs and let them become soft in a little oil adding water if necessary but having them dry at the end.
I added two whole eggs to the ricotta and mixed it with the cold vegs. some nutmeg salt and pepper.
I sprinkled this mixture on one layer of phyllo after brushing it with oil. Then I let fall coffee spons of mashed pumpkin all around and covered with stripes and flakes of speck.
I covered it with a second layer of pastry, sealing it all around with a sort of twirled hem, then brushed all with oil and made some holes with a fork to avoid it becomes like a balloon.
In less than 20 mins it was ready in a oven at 220į