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A period dish

Vegetable Torte

A savory pie of greens, ricotta, and eggs baked in a pastry crust.

Serves 8

Savory tortes were the banquet dish of the Italian Renaissance, filled with whatever the garden provided. A filling of greens and ricotta in a tender crust could open a meal or stand as a course on its own.

Ingredients

Produce

  • 4 cup spinach
  • 2 cup chard
  • 1 onion

Dairy & Eggs

  • 8 oz butter
  • 2 cup ricotta
  • 3 eggs
  • 1/2 cup parmesan

Pantry / Durable

  • 3 cup flour

Spices & Seasoning

  • 1/2 tsp nutmeg
  • salt

Method

  1. Make a pastry with flour, butter, and water and let it rest.

  2. Cook chopped spinach, chard, and onion in oil until tender, then squeeze them dry.

  3. Mix the greens with ricotta, eggs, grated cheese, salt, and nutmeg.

  4. Line a tart pan with pastry, fill it, and cover with a lid of pastry.

  5. Bake until the crust is golden and the filling is set, then cool before slicing.

Served at

A supper near Calais · Calais, France

An evening at Fontainebleau · Fontainebleau, France