🇮🇹 Italian · Main Dish
🥧 Torta Verde Ligure
Torta Verde
A savory Ligurian vegetable pie, its thin pastry shell enclosing a filling of Swiss chard, rice, and cheese, sliced into wedges and enjoyed warm or at room temperature.
Torta verde is a versatile, everyday staple across Liguria, its filling varying slightly by household but always centered on greens, and its simple oil-based pastry making it a lighter alternative to the region's more elaborate torta pasqualina.
Ingredients
Equipment: Mixing bowl, Rolling pin, Round baking pan
- 400 g (3 cups) 00 flour
- 150 ml (⅔ cup) water, approximately
- 80 ml (⅓ cup) extra virgin olive oil, plus more for brushing
- Pinch of salt
- 1 kg (2.2 lb) Swiss chard, stemmed
- 100 g (½ cup) rice, cooked
- 250 g (1 cup) ricotta
- 80 g (1 cup) grated Parmigiano-Reggiano
- 2 eggs
- Pinch of nutmeg
- Salt and pepper, to taste
Method
- Combine the flour, water, olive oil, and salt into a smooth, elastic dough. Divide into two portions, cover, and rest for 30 minutes.
- Blanch the chard briefly, then squeeze out excess water thoroughly and chop.
- Combine the chopped chard with the cooked rice, ricotta, Parmigiano, eggs, and nutmeg into a well-mixed filling.
- Roll out one portion of dough thin and line an oiled round baking pan, letting the edges overhang.
- Spread the filling evenly over the base.
- Roll out the second portion and lay over the top, sealing by folding and crimping the edges.
- Brush lightly with olive oil and prick the top a few times.
- Bake at 190°C (375°F) for 40–45 minutes until deeply golden.
- Let cool slightly before slicing into wedges.
Chef Tips
- Squeeze the chard very thoroughly to prevent the filling from becoming watery.
- The rice adds substance and helps bind the filling, giving the pie a satisfying texture.
- This pie is excellent served warm, at room temperature, or cold, making it versatile for picnics.
Common Mistakes to Avoid
- Not squeezing the chard enough, resulting in a watery filling that seeps into the pastry.
- Rolling the pastry too thick, overwhelming the delicate filling.
- Skipping the venting pricks on top, which can cause uneven puffing during baking.
Nutrition (per serving)
Health Benefits
- Swiss chard provides fiber and vitamins A and K; a good source of calcium from the cheese.
Cultural Note
Torta verde is an everyday staple across Liguria, a simpler, lighter cousin to the more elaborate torta pasqualina reserved for Easter.
Storage & Serving
Storage: Refrigerate up to 3 days; excellent eaten cold.
Reheating: Reheat gently in the oven, or enjoy at room temperature.
Serve with: A simple green salad, A crisp Ligurian white wine