Torta Salata simply is a rustic savoury tart, with the filling changing from season to season. Today’s torta is all about winter comfort food, with the beautiful combination of potatoes and pork sausage, as well as our dreamy Scamorza Affumicata; the perfect melting cheese with a touch of natural smokiness from Australian beechwood. We’re also letting you in on a special family heirloom recipe for the pastry, as made by our nonna back in Puglia many years ago. The dough is incredibly easy to put together featuring only three ingredients including white wine.
First prepare the pasta frolla. Place the wine in a small saucepan and warm it slightly without boiling. Place the flour in a mound on the bench top and make a large well in the centre to hold the wet ingredients. Pour the warmed wine, extra virgin olive oil and pinch of salt into the centre. Begin to incorporate some of the flour into the centre with a fork, stirring in more and more flour as you go (just as you would if you were making fresh pasta). Continue incorporating the flour then finish bringing the dough together by hand. Knead for 3-4 minutes until the dough is homogenous and smooth. Cover in cling wrap and set aside to rest while you prepare the filling.
To prepare the filling, heat the extra virgin olive oil to medium in a large fry pan. Add the potato and cook, stirring occasionally, for 6-8 minutes until the potato begin browning and softening. Add the sausage meat and cook for a further 4-5 minutes, stirring occasionally. Add the spring onion, season with salt and pepper to taste, and cook for 1 minute. Place the cooked filling into a large mixing bowl and set aside to cool.
Preheat the oven to 190°C fan bake. Dust some flour of the bench and place the pasta frolla down with a little more flour on top. Use a rolling pin to flatten the dough a little wider than your tart dish (we used a 28cm flan dish). Rolling the pinned pasta frolla over the rolling pin and carefully unroll it over the dish, allowing the edge to overhang the sides slightly.
Add the cubed Scamorza Affumicata, grated caciocavallo and beaten eggs to the filling and mix to combine. Transfer the filling into the tart shell. Fold the pastry edge over, and if you like, you can pinch or crimp to give it a decorative appearance, though it’s not necessary. Bake for 25-30 minutes until cooked through, and the pastry is browned all over. Allow to cool slightly. Torta Salata can also be served cold with a side salad.
