Imagine a dish that captures the heart of Italian countryside cooking - a magical blend of crisp kale, creamy potatoes, and rich cheeses nestled in a golden, flaky crust. This Ligurian Torta is not just a recipe; it's a slice of tradition that will transport your taste buds straight to the rolling hills of Italy. Whether you're a seasoned home cook or a curious food adventurer, this mouthwatering torta promises to become your new favorite comfort food that's both elegant and rustic.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 lb kale, chopped
- 2 large potatoes, sliced
- 1 onion, diced
- 3 eggs
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 pie crust
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with olive oil or butter.
- Wash the kale thoroughly and remove tough stems. Chop the kale into small, bite-sized pieces. Peel and slice potatoes into thin, uniform rounds.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onion until translucent and slightly golden, about 5-6 minutes.
- Add chopped kale to the skillet and cook until it wilts and becomes tender, approximately 7-8 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together eggs, ricotta cheese, and grated Parmesan. Mix until smooth and well combined.
- Layer the pie crust into the prepared pie dish, ensuring it covers the bottom and sides evenly.
- Arrange a layer of sliced potatoes on the bottom of the pie crust. Spread the sautéed kale and onion mixture over the potatoes.
- Pour the egg and cheese mixture over the kale and potatoes, ensuring even distribution.
- Top with additional sliced potatoes and sprinkle extra Parmesan cheese on top for a golden crust.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is set and slightly puffed.
- Remove from oven and let cool for 10-15 minutes before slicing. This allows the torta to set and makes it easier to serve.
- Slice into wedges and serve warm or at room temperature. Can be accompanied by a light green salad or crusty bread.
Tips
- Choose fresh, crisp kale for the best texture and flavor. Remove tough stems thoroughly to ensure tenderness.
- Slice potatoes uniformly to guarantee even cooking and a beautiful presentation.
- Allow the kale mixture to cool slightly before adding to the egg mixture to prevent scrambling the eggs.
- For an extra golden and crispy top, brush the potato layer with a little olive oil before baking.
- Let the torta rest for 10-15 minutes after baking to help it set and make slicing easier.
- This dish can be prepared ahead of time and reheated, making it perfect for meal prep or entertaining.
- Experiment with different cheese combinations like adding a touch of pecorino or fontina for unique flavor profiles.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 12g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 95mg
