Torta salata with salmon, leek and ricotta

A savoury tart with tender leek

Torta salata is a broad Italian term for savoury tart, not a recipe with one fixed filling. The combination of shortcrust pastry, vegetables and an egg mixture is a handy base that can be adapted to the season. In this version, leek and ricotta keep the filling soft, while chunks of salmon give it a satisfying bite. Lemon zest brightens the whole thing, and parsley adds a herby note without overpowering the salmon.

Leek is generally easy to find in the Netherlands during the colder months, though availability varies by season and grower. Cut the leek into thin rings and wash them carefully: grit can easily get caught between the layers. Soften the rings over low heat; don’t brown them. This lets them release moisture before they go into the tart. That matters, because a wet filling can make the pastry soggy underneath. Ricotta varies in firmness by brand; if yours is very moist, drain it beforehand in a fine-mesh sieve.

Shortcrust pastry adds a crisp, buttery contrast to the creamy filling. Briefly blind-baking the pastry case helps keep it crisp, even under the leek and ricotta. Use baking paper and baking weights, such as dried beans or ceramic baking beans, so the base doesn’t puff up. Don’t have baking weights? A layer of uncooked rice works too; set it aside afterwards and don’t use it for cooking again. A ready-rolled pastry sheet makes this tart practical, but homemade shortcrust pastry works just as well.

Cut the salmon into generous cubes so they remain distinct in each slice. Fresh salmon cooks in the oven along with the egg filling. A similar amount of fresh trout works too; smoked salmon has a saltier, stronger flavour, so use it only as a deliberate variation and go easy on any extra salt. Serve the tart with a simple green salad or some dressed bitter leaves. It’s delicious warm, but slices more neatly after resting for a while, and can also be eaten at room temperature.

Store leftover tart covered in the fridge and refrigerate any leftovers within two hours of baking. Eat them within two days. Reheat slices in an oven until piping hot throughout; the pastry will usually stay crispier this way than if reheated in a microwave. Let the tart cool briefly before serving if you like, but don’t leave leftovers out of the fridge for long.