adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salami and cheese torta with relish
Salami and cheese torta with relish
0 Likes
Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Decadent pie filled with Italian deli favorites hugged by a gooey, cheesy crust.
Ingredients:
  • 250ml (1 cup) warm water
  • 5.00 gm caster sugar
  • 300g (2 cups) plain flour, sifted
  • 40g (1/4 cup) finely grated parmesan
  • 36.40 gm olive oil
  • 200g sliced salami
  • 6 hard-boiled eggs, thickly sliced
  • 280g btl chargrilled eggplant, drained, coarsely chopped
  • 75.00 gm bought basil pesto
  • 180g ctn bocconcini, drained, torn
  • 80g (1/4 cup) chopped kalamata olives
  • 2.40 gm sea salt
  • 1 small red onion, finely chopped
  • 2 zucchini, finely chopped
  • 1 tsp mustard seeds
  • 1/2 tsp dried chilli flakes
  • 2 (about 250g) truss tomatoes, finely chopped
  • 180g semi-dried tomatoes, drained, finely chopped
  • 125g (3/4 cup, lightly packed) brown sugar
  • 180ml (3/4 cup) white balsamic vinegar
  • 40.00 ml drained baby capers
Instructions:
  • Preheat your oven to 200C and prepare a 20cm round springform pan by greasing and lining it.
  • Combine water, yeast, and sugar in a jug. In a large bowl, mix flour and parmesan, then create a well in the center. Pour yeast mixture and oil into the well, mixing to form dough. Transfer dough to a floured surface, knead until firm. Shape into a log, reserving a quarter of the dough. Knead the rest into a ball, then roll out to a 25cm disc to line the pan, allowing for a slight overhang.
  • Arrange half of the salami slices at the bottom of the pan. Add the boiled egg and eggplant on top. Drizzle pesto over the ingredients in the pan. Place bocconcini, olives, and the remaining salami on top. Fold the dough over the filling. Use whisked egg to brush the dough and salami. Roll out the remaining dough into a 20cm disc and place it on top, pressing to seal. Brush the surface with egg and sprinkle with salt. Make slits on the surface. Bake for 15 minutes until golden. Reduce the oven temperature to 180C and bake for another 35-40 minutes until the dough is fully cooked. Allow to cool before serving.
  • For the relish, gently heat oil in a saucepan. Add onion, zucchini, mustard seeds, and chili, and sauté for 2-3 minutes until fragrant. Mix in tomatoes, sugar, and vinegar. Let it simmer for 35-40 minutes until thickened, stirring occasionally. Lastly, fold in capers.
  • Present the torta alongside the flavorful relish.

Similar Recipes