Torta di Lattuga – Lettuce Tart – 生菜餡餅

Keev September 16, 2012

 

Torta di Lattuga – Lettuce Tart – 生菜餡餅
 
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A savoury tart that can be served for breakfast, lunch and dinner. This herb tart shell is really robust. You can bake, refrigerate and reheat it and is still maintains a great texture. You can fill it with almost anything. As long as it is not too moist or wet and will soak the tart shell. It is great for using up any leftovers. Note that the moisture of the herbs, flour, humidity will effect the final result. Use as little liquid as possible when making the pie dough and slowly add in more liquid. Just make note of the measurement you are using and make the adjustment for the next time. *I prefer using savoury stock, broth in my savoury tart doughs. And sweet liquids/milk for for sweet dough. It makes sense flavour wise, right?
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4

Ingredients
For the Tart Shell
  • 300 gr flour (preferably pastry flour)
  • 60 gr fresh mixed herbs(chives/parsley/savoury/oregano/thyme/sage)
  • 1 zest of lemon
  • ½ cup butter, softened
  • 1 large egg yolk
  • 1 tsp baking powder
  • ¼ – ½ cup of water or stock (@room temperature)
For the Filling (for 4 tarts)
  • 20-30 ea white anchovies, whole
  • mixed lettuces, as much as needed
  • 8 ea green olives, pitted and sliced
  • 2 cloves garlic, thin slivers
  • 4 ea tomato(campari/cherry/heirloom)
  • as desired cheese, shaved
  • 200 ml olive oil
  • salt and pepper to taste

Instructions
  1. In a food processor, combine all the fresh herbs and lemon zest, process till chopped fine.
  2. Add the flour, yolk and butter and process briefly to blend all the ingredients. Add enough stock/water to form a green dough(depending on humidity and flour the amount may vary).
  3. On a floured surface, drop the dough ball and knead the dough a couple of time, cover and let dough rest in the fridge till needed.
  4. Preheat the oven to 375F
  5. On a very hot pan, sear the tomatoes to colour the skin for about 2-3 minutes. Drizzle some olive oil and add the fresh garlic. Toss the pan and lightly cook the garlic. Turn heat off.
  6. In a mixing, toss the lettuce with tomatoes, garlic, olive oil and salt.
  7. Cut about ⅛ of the pastry ball and roll it to about ⅛” thickness by 10”.
  8. Fill the center with lettuce, top with a tomato and arrange the anchovies and olives.
  9. Crinkle fold the sides to form the tart. And shave some cheese if desired.
  10. Bake for 20 minutes or until the pastry is golden. Serve it warm, or cool to room temperature, refrigerate, serve it cold or heat it up.

 

生菜餡餅
 
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Author:
Recipe type: Entree
Cuisine: Italian

Ingredients
  • 餡餅外殼
  • 麵粉 300g
  • 混合草本（韭菜/香菜/鹹味/牛至/百里香/鼠尾草） 60g
  • - fresh mixed herbs(chives/parsley/savoury/oregano/thyme/sage)
  • 檸檬皮 1個
  • 牛油 ½ 杯
  • 蛋黃 1個
  • 發酵粉 1茶匙
  • 水 ¼ – ½ 杯

Instructions
4人分量餡餅餡
  1. 白色鳳尾魚 20-30個
  2. 生菜 適量
  3. 綠橄欖（切絲） 8個
  4. 蒜 2粒
  5. 番茄 4個
  6. 芝士 適量
  7. 橄欖油 200ml
  8. 鹽、胡椒粉 適量
方法
  1. 將新鮮草本與檸檬皮混合打碎。
  2. 加入麵粉、蛋黃、黃油攪勻，加入水攪拌形成綠麵團。
  3. 在舖有麵粉的案板上揉麵團，之後將其蓋蓋放入冰箱中待用。
  4. 將烤箱預熱至375F。
  5. 熱鍋燙番茄約2-3分鐘，滴入橄欖油與蒜，翻炒，熄火。
  6. 在鍋中加入生菜。
  7. 切下約⅛麵團，將其擀成約⅛”厚餅皮。
  8. 在餅皮中放入生菜，再加進番茄及白魚和橄欖。
  9. 將餅疊起，撒上芝士。
  10. 放入烤箱烘烤20分鐘。

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4 Comments

  1. Goagirl - September 16, 2012, 11:22 am

    Keev,
    I love your style of writing recipes…..so intuitive and practical. Makes me want to try them all out now! It only after many years of trial and error cooking that I appreciate how important it is to use quality ingredients to create truly great meals.

  2. Fmed - September 16, 2012, 2:03 pm

    Yes it awesome that Keev is sharing his professional expertise here. I’m definitely going to try the (upcoming yet unpublished) cake very soon!

    GoaGirl…perhaps we can do a Goan recipe series! ;-)

  3. Goagirl - September 18, 2012, 4:30 pm

    As soon as I’m in the new house…..I promise…:-).

  4. Keev - September 18, 2012, 9:55 pm

    goagirl,

    thanks so much for the kind words. yea, choice use of ingredients is possible another variable that makes a good meal -> a great meal.
    looking forward to your goan recipes series, in your new kitchen !!




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