How To Make Savory Cheese Tart (La Torta Al Formaggio)
Linda Ingaldson McNally is a Personal Chef & Nutritionist, The…
La Torta Al Formaggio is originally an Easter “cake” made in Umbria. It can be made in many different ways and different households have varying recipes they hold dear to their hearts. This was our family’s recipe and I can still smell the cheesy baked goodness when my mom used to make it in the weekend mornings before we woke up. It has several names as well – Pizza Di Pasqua, Torta Di Formaggio, Crescia Di Pasqua, to name a few.
• 1 cup of greek yogurt
• 3 cups plain, white flour
• 1 cup parmesan cheese, grated
• 1 cup gruyere cheese, grated + 1 cup cubed
• 1/2 cup milk
• 1/2 cup extra virgin olive oil
• 3 eggs
• 1 pinch of salt
• 15 grams (1 packet) Paneangeli Lievioto Istantaneo (Instant Yeast) Per Torte Salate (you can use Active Dry Yeast here, but if you can find the original ingredient, it works wonders!)
- In a large mixing bowl, combine greek yogurt, milk, grated cheeses, olive oil, eggs and mix well. In another bowl, combine salt, yeast, and flour.
- Pour the wet ingredients into the dry ingredients and mix well, making sure there are no clumps of dry ingredients. Once a dough begins to form, work with floured hands and knead for 5-10 minutes.
- Place dough in a clean, lightly greased glass bowl and cover with plastic wrap. Let rise for 2 hours.
- Preheat oven to 325F.
- Place dough into an 8 or 9 inch round pan. Evenly distribute the cubes of gruyere into thetop of the dough and gently press them in, so they leave a dimpled top.
- Bake at 325F for 15 minutes. Remove the tart from the oven and cover with foil, then placeback in the oven to bake for another 15-25 minutes.
- You’ll know when it’s done by it’s beautiful golden color. If it’s too pale after 30 minutes ofbaking, leave in oven for 2-5 minute increments and keep checking it until you’ve reachedthe golden brown color.
- Let cool completely before slicing.
- Pairs well with various salumi like prosciutto and salami. It’s also delicious with olive patespread on top.
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Linda Ingaldson McNally is a Personal Chef & Nutritionist, The Gastro Magazine Author, and the Co-Founder of Sage Home Chef based in Portland, Oregon. Linda and her team specialize in personalized meal preparation and create seasonal menus to accommodate various dietary restrictions. She has extensive knowledge in nutrition relating to women's health, mindful eating, and therapeutic diets. Sage Home Chef won the AI Business Excellence Awards for Oregon's Best Healthy Cuisine Personal Chef Services and Best of Portland Personal Chef Services in 2022. Linda has a degree in Journalism, Social Justice, and Family Studies from the University of St. Thomas and earned an MS in Nutrition from the National University of Natural Medicine in Portland. She currently lives in Portland with her husband and two cats.