Torta Salata Zucchine, Porro e Robiola
Directions
- 1Sauté the sliced zucchini and leek in a pan with a drizzle of oil until cooked.
- 2In a bowl, mix the robiola with the eggs, pesto, salt, and pepper.
- 3Add the cooked vegetables and olives to the mixture and stir well.
- 4Roll out the pastry onto a baking tray.
- 5Pour the mixture onto the pastry and sprinkle with pecorino romano.
- 6Bake the tart.
Ingredients
- 1 disco pasta sfoglia
- 2 whole zucchina
- 1 whole porro, medium
- 2 tbsp pesto di basilico
- 2 large uova
- 100 g robiola
- 50 g olive taggiasche
- to taste pecorino romano (optional)
- olio (optional)
- sale (optional)
- pepe (optional)
Related recipes
Torta al cioccolato con crema pasticcera alla zucca e caramello salato
Italian · Dessert
Green Goddess Soup
Italian · Soup
Crostone con caprino e carciofi
Italian · Appetizer
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Pasta Fagioli
Italian · Soup50m
Party Fritos
Italian · Snack
Chicken Caesar Mayo
Italian · Drink
Pâtes de courgette au pesto de courgette
Italian · Sauce & Condiment
Rita’s Viral Chicken Cutlets
Italian · Dinner
Olive Calabrian Chili spaghetti - puttanesca
Italian · Dinner
Spicy Vodka Gnocchi Soup with Lemony Whipped Ricotta
Italian · Dinner
Cacio e Pepe
Italian · Dinner