Italian
Silvia’s Masterclass
From
Silvia’s Masterclass
season
3
episode
3
Torta Salata with salami and zucchini
With
Silvia Colloca
Italian savoury tart of ricotta, pecorino, salami and zucchini in puff pastry.
PREP
20
MINS
Cook
30
MINS
SERVES
4
About this recipe
Silvia Colloca's savoury Italian tart of ricotta, pecorino and dry salami baked into puff pastry with sliced zucchini and lemon zest. Light enough for a Sunday lunch starter, robust enough for a picnic slice. The salami crisps where it meets the heat.
Torta salata is the broad Italian savoury-tart category that includes the Ligurian torta pasqualina (the Easter spinach pie with whole eggs baked into the filling), the Tuscan torta pasqualina di carciofi (the artichoke variation) and various household riffs across the country. The defining structural feature is the contrast between a flaky, buttery pastry shell and a creamy, savoury filling that holds together without going eggy.
The ricotta-pecorino-egg base is the foundational filling pattern. Fresh ricotta provides the creamy body; pecorino (the sheep's-milk hard cheese) adds salt and depth; eggs bind the mixture into something that sets in the oven without weeping water. Lemon zest brightens the dairy; chopped parsley adds the herb note.
Dry salami (D'Orsogna or any Italian-style cured sausage) is sliced thin and laid in concentric rings on top of the filling before baking, so the slices crisp at the edges where they meet the heat and the centres remain soft against the cheese. Zucchini rounds (cooked briefly in olive oil to drive off their water) laid through the filling for vegetable bulk. Bake until the pastry crackles golden and the centre sets firm. Serve warm or at room temperature with a green salad and a glass of cold Vermentino.
Ingredients
- 250g ricotta cheese
- 2 large eggs
- 2 tbs of chopped parsley
- 100g pecorino cheese, grated
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1 zucchini, sliced into rounds
- Olive oil for cooking
- 1 sheet puff pastry
- 100g D’Orsogna Dry Salami, sliced thinly
- 1 medium zucchini, sliced into thin ribbons using a vegetable peeler
- 1-2 tablespoons extra virgin olive oil
- 1 egg (for egg wash)
- Salt, to taste
- Fresh zucchini flowers (for topping)
Method
1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
2. Heat some olive oil in a pan over medium heat. Add the sliced zucchini rounds and cook for 5-6 minutes, or until they are soft and slightly browned.
3. While the zucchini is cooking, In a bowl, whisk together the ricotta, eggs, pecorino cheese and lemon zest. Season with salt, pepper and parsley. The mixture should be smooth and creamy.
4. Once the zucchini has cooled, mix them into your ricotta mixture.
5. Transfer the sheet of puff pastry to the prepared baking tray, allowing the edges to slightly overhang. This will create a rustic edge when folded in later.
6. Spread the ricotta mixture evenly over the pastry base. Use the overhanging pastry to gently fold and tuck the edges in around the filling, creating a neat, slightly raised edge around the tart.
7. Arrange the thin slices of dry salami evenly over the ricotta filling. The salami will provide a savoury richness to the dish.
8. Layer the zucchini ribbons on top of the salami, gently overlapping them to form a beautiful pattern. Drizzle with olive oil and sprinkle with a pinch of salt to enhance the flavour.
9. Beat the egg and brush it around the exposed edges of the pastry for a glossy golden finish when baked.
10. Place the tart in the preheated oven and bake for 40-45 minutes, or until the pastry is golden and crispy, and the filling is set.
11. As the tart comes out of the oven, top with fresh zucchini flowers, tearing them gently if necessary to fit. The flowers will add a delicate, fresh touch to the dish. Add salt and a drizzle of olive oil.
Silvia Colloca
Silvia Colloca is an Italian-born food writer, opera singer, TV producer and host. She has authored seven cookbooks, including Silvia’s Cucina, Made in Italy, La Dolce Vita, Love, Laugh, Bake!, Simple Italian (2024), and The Italian Homecook (2025), all published by Penguin.
Silvia’s most recent television work is Silvia’s Italian Masterclass (Channel 10), with its latest season airing in October 2025. The series is currently funding for Season 4. She has also appeared as a special guest on SBS’s Mastermind in 2025. Her earlier TV credits include the SBS Food series Cook Like an Italian, which has screened internationally across three seasons, as well as Made in Italy with Silvia Colloca (SBS), filmed on location in the Le Marche and Abruzzo regions and earning her a 2015 TV WEEK Logie Award nomination for Best New Talent. She also co-wrote, co-produced and hosted the ABC prime-time series Silvia’s Italian Table in 2016.
Outside of food and television, Silvia has enjoyed a career as a celebrated opera singer and actress. In 2022, she released her debut solo classical album with Universal Music, which topped the Classical Charts for over 20 weeks. That same year, she performed with Andrea Bocelli at his Sydney concert, a once-in-a-lifetime experience.
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