Torta Salata with Grilled Vegetables and Tomato Salad

OVERVIEW

A torta salata is the Italian equivalent of a vegetable quiche. Here, we’re going to grill the vegetables for the filling first, giving them extra flavour, then bake the torta on the EGG. The tomato salad with provolone cheese is a lovely complement to complete the meal.

SET UP YOUR EGG

Set up your EGG for indirect cooking with the ConvEGGtor in a legs-up position, topped with a Cast Iron Searing Grid. Target temperature is 180°C.

Cut the radicchio into sections 2-3cm thick. Peel the onion and shallots. Cut the onion, courgettes and aubergine in slices of around 1cm and cut the shallots in half lengthwise. Peel and finely chop the garlic. Finely chop the leaves of the rosemary, thyme and marjoram. Toss the vegetables with olive oil, sprinkle with the garlic and herbs and mix well.

Place the cut-up vegetables on the grid and grill for 2 minutes. Turn over, then grill for another 2 minutes. Remove from the EGG and leave to cool.

BAKE THE PASTRY

Cut out two circles of parchment paper the same size as the base of a 27cm Cast Iron Skillet. Roll out the puff pastry on a flour-dusted surface until large enough to generously cover the base of the skillet. Put a circle of parchment paper in the skillet, lay the pastry over it (allowing some to hang over the edges), then prick with a fork. Cover with the second piece of paper. Fill the skillet with beans or rice for blind baking.

Remove the Cast Iron Searing Grid and replace with the Stainless Steel Grid. Target temperature is still 180°C.

Place a cold Baking Stone in the middle of the grid, then place the skillet on the stone. Close the Dome and bake for 20 minutes until the edges of the pastry start to turn brown but before it’s completely cooked.

CREATE THE FILLING

Take the skillet and Baking Stone out of the EGG and allow the stone to cool a bit. With a serrated knife, neatly cut away any overhanging pastry. Remove the blind baking filling and the upper layer of parchment.

Lightly beat the eggs and egg yolks. Stir in the whipping cream and season to taste with salt and pepper. Cut the provolone for the filling into 2cm cubes. Mix the cheese and walnuts with the grilled vegetables and the egg mixture, then spoon it evenly into the crust.

BAKE THE TORTA

Place the somewhat cooled Baking Stone back on the grid. Place the skillet on the Baking Stone then bake for 20 minutes.

Sprinkle with grated parmesan then bake for another 15 minutes until the filling is cooked through and the cheese is a golden brown.

Remove the torta from the Big Green Egg and leave to cool slightly so that the filling can set.

MAKE THE SALAD

Meanwhile, cut the tomatoes, radishes and provolone in thick slices for the salad. Peel and halve the shallot, then thinly slice. Mix it all together, sprinkle with olive oil and balsamic vinegar, then add pepper and salt to taste.

Serve the torta warm or at room temperature with the salad on the side.