Torta Di Melanzane Recipe
Eggplant torte, butternut squash ravioli
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Ingredients
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Vegetable filling
Cheese & binder
Pastry & assembly
Garnish & optional filling twist (ravioli influence)
Method
Vegetable filling
- 1
Roast eggplant and squash
Preheat oven to 400°F (200°C). Halve the eggplants lengthwise, score the flesh in a cross-hatch pattern, brush with 1 tablespoon olive oil and sprinkle with 1/2 tsp salt. Place cut-side down on a parchment-lined baking sheet. On a separate sheet, toss the cubed butternut squash with 1 tablespoon olive oil and a pinch of salt. Roast both for 25–30 minutes until eggplant is very tender and squash is fork-tender and lightly caramelized. Remove from oven and let cool slightly.
- 2
Sauté aromatics
While roasting, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Finely dice the onion and sauté 6–8 minutes until translucent and starting to color. Mince the garlic and add for the last 1 minute, stirring so it does not brown. If using sliced sage, add it for 30 seconds to crisp lightly. Remove from heat and let cool.
- 3
Drain and combine
Scoop the eggplant flesh from skins into a colander and let drain 10 minutes to remove excess moisture, pressing gently with a spoon if needed. Transfer drained eggplant and roasted squash to a large bowl. Add the sautéed onion-garlic mixture, fresh thyme leaves, lemon juice, 1 tsp salt and 1/2 tsp black pepper. Coarsely mash with a potato masher or pulse 2–3 times in a food processor until a cohesive but slightly chunky texture remains. Taste and adjust seasoning.
Cheese & binder
- 4
Mix cheeses and binder
In a medium bowl, combine ricotta, grated Parmesan, mascarpone (if using), egg, and freshly grated nutmeg. Whisk until smooth and fully incorporated. Fold the cheese mixture into the warm (but not hot) vegetable mix until uniformly combined. The egg will help bind the filling similarly to a torta; if mixture seems watery, refrigerate 10–15 minutes to firm before assembling.
Pastry & assembly
- 5
Prepare pastry
Reduce oven temperature to 375°F (190°C). Lightly grease a 9-inch tart pan or cake pan with the olive oil or butter and dust with a little flour. On a lightly floured surface, roll the pastry sheet to fit the pan with about 1/2 inch overhang. Line the pan with the pastry, pressing into corners and trimming excess, reserving a little to patch or make decorative edges.
- 6
Assemble torta
Spoon the filling into the lined pan and spread evenly, leaving a small margin near the edge if you plan to fold pastry over. If you want a ravioli-inspired touch, dollop small quenelles of extra ricotta across the top before folding. Fold the overhanging pastry toward the center to create a rustic edge; press lightly to seal. Whisk the remaining egg with 1 tsp water and brush the pastry surface evenly.
- 7
Bake
Bake at 375°F (190°C) for 35–45 minutes, until the pastry is golden and the filling is set (a thermometer in the center should read about 160–165°F / 71–74°C). If the edges brown too quickly, cover loosely with foil for the last 10–15 minutes. Remove from oven and let cool in pan 15 minutes to set.
Garnish & serve
- 8
Finish
Carefully transfer the torta to a serving plate. If using, brown 2 tablespoons butter in a small skillet until nutty and fragrant, then pour over the torta or drizzle on slices. Scatter toasted pine nuts or walnuts and chiffonade basil on top. Serve warm or at room temperature, cut into wedges. Leftovers keep refrigerated 3 days and can be gently reheated.