The Art of Cookery: Savory flan - Italian Savory flan from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


APPETIZERS


Torta salata
(Savory flan)
  • Preparation time: 15 minutes.
  • Standing time: 30 minuter
  • Cooking time: 30 minutes
  • 300g plain flour
  • 250ml water
  • 3 tbsp extra-virgin olive oil
  • 500g leeks(or onions, Swiss chard or oter vegetable)
  • 100g streaky bacon
  • 20g butter
  • 100g Parmesan
  • nutmeg
  • salt.

 
Work the flour, water, oil and salt together to form a amooth dough. Leave to rest for half an hour, then roll out and use to line a buttered flan dish. You can use almost any kind of vegetable for the filling, such as leeks, onions, chard, spinach or whatever is available. Wash, clean, drain and chop, add to the diced bacon and fry in the melted butter.
 
Beat the eggs and add the grated Parmesan with a pinch of nutmeg and salt. Off the heat, stir into the fried vegetables and then pour into the lined flan dish. Bake in the oven at 180 for thirty minutes. Before bringing to the table, wash and dry some leaves of parsley and arrange them on top of the flan in an attractive flower pattern.
 
In the words of Domenico Romoli, "A vegetable tartSavory flan cook it the way you cook tarts".

 
 
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