Torta d’Erbe alla Lunigiana Lunigiana-style savoury vegetable tart Ingredients (serves 4) For the pastry: • 300 g flour • 100 g butter (at room temperature) • 4 tbs extra virgin olive oil • 2 egg yolks • 1 whole egg • 50 ml water • salt
For the filling: • 600 g spinach with thick part of the stalk removed, thinly sliced • 600 g silver beet with thick part of the stalk removed, thinly sliced • 2 leeks, finely sliced • 2 zucchini, sliced • 2 eggs • 2 garlic cloves, finely sliced • 70 g hard pecorino cheese
Combine all the pastry ingredients in a bowl and mix with your hands until a dough is obtained. Work the dough onto a board for a minute or two, cover it and let it rest for 1 hour. Lightly sautè the garlic in the olive oil and add the vegetables. Cook until soft. Mix the vegetables with the pecorino and the eggs in a bowl. After an hour has passed, roll the pastry dough into 2 thin sheets, one bigger than the other. Grease an oven tray and line it with the bigger sheet of pastry, put the vegetable mix in it and cover with the other pastry sheet and secure the top and base together. Put in a 180°C oven and cook for about half an hour.