Puff pastry with ham, ricotta, and vegetables
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 40 min
- Serving: 8
- Cost: Low
- Note + the cooling time in the refrigerator
PRESENTATION
The Sfogliata con cotto ricotta e verdure is such an Italian favorite. Seriously, it’s perfect for anyone who loves tender cheese, bright veggies, and flaky pastry. Imagine a savory pie with layers of puff pastry filled with ricotta cheese, moist cooked ham, and a medley of fresh veggies like zucchini, peppers, or spinach. These veggies? Lightly sautéed—so they stay soft but still have a bit of crunch. And chives, oh boy, they add a fresh kick to the ricotta, perfectly complementing the salty ham.
And here's the thing, this dish really captures the heart of Italian home cooking, where simplicity and fresh, seasonal ingredients are key. The torta salata prosciutto cotto ricotta verdure is a staple at family picnics and quick lunches—so so easy to slice, carry, and share. Really.
What makes the ricetta sfogliata prosciutto ricotta verdure really really appealing is its versatility. Different regions in Italy might throw in more greens or extra ham. Plus, there's a variety of herbs you can add. It's a go-to option for last-minute dinners when you want something delicious without the fuss. And the crispy puff pastry? It surrounds a creamy, cheesy filling with bursts of salty ham and sweet veggies. Pretty much perfect.
Serve it warm as a main dish or at room temperature. This makes it ideal for potlucks or outdoor gatherings. Here's the deal: this dish really shows the Italian spirit of sharing and savoring good food without stress. With just a few ingredients, this ricetta facile torta salata is comforting and versatile—showing the best of Italian cooking. Whether you're prepping it for a family meal or a picnic with friends, it’s sure to be a hit. It really celebrates the beauty of simple, delicious food.
INGREDIENTS
- Puff pastry 1 lb (460 g) - (2 rectangular rolls)
- Prosciutto cotto 1.4 lbs (630 g)
- Green beans 1 ⅓ cup (200 g)
- Carrots 1 ¼ cup (160 g)
- Peas 1.1 cups (160 g)
- Pecorino cheese 1.8 oz (50 g) - to grate
- Cow's milk ricotta cheese 2 cups (500 g)
- Thyme 3 sprigs
- Chives to taste
- Fine salt 1 pinch
- Extra virgin olive oil 0.7 tbsp (10 g)
- For brushing
- Eggs 1
How to prepare Puff pastry with ham, ricotta, and vegetables
To prepare the puff pastry with ham, ricotta, and vegetables, start with the vegetables: wash all the vegetables, then trim the green beans 1, shell the peas, and peel the carrots, then cut them into strips 2. In a pot, heat plenty of water, and when it boils, add the green beans 3
then the carrots 4 and peas 5, cook the vegetables for 7-8 minutes; they should remain crunchy. Then drain them and transfer them to a bowl full of ice: this will cool them immediately while keeping their brightness intact 6.
Set the vegetables aside and focus on the filling: finely chop the chives 7, then in a small bowl, add the ricotta and the grated cheese 8, the chopped chives 9
also add salt and pepper to taste, the oil 10, and mix everything with a fork 11. Place a rectangle of puff pastry on a baking sheet lined with parchment paper, spread the ricotta 12 evenly, being careful to leave a couple of inches from the edge,
one of vegetables (13-14) and the slices of ham laid out to cover the other layers 15.
Then continue starting again with a layer of ricotta 16, one of vegetables 17, and another of cooked ham 18 until the ingredients are used up, finishing with a layer of cooked ham.
Take the egg, separate the yolk from the white, and use the latter to brush the edges of the pastry 19; then place the other rectangle of pastry on top: roll the pastry onto the rolling pin, then unroll it 20 and seal the edges with the tines of a fork all around 21.
With a fluted pastry cutter, trim the excess corners to round them off 22 and prick the surface of the puff pastry with the tines of a fork 23. Roll out the pastry scraps and make decorations to place on the puff pastry; we used a small round cutter to make many disks 24
to decorate the corners 25 and the center of the puff pastry, then brush the entire surface with the beaten yolk 26. Place the puff pastry in the refrigerator for about 10 minutes: this will cool the pastry and help it hold its shape during baking. After the necessary time, bake the puff pastry in a preheated static oven at 356°F for about 30 minutes (320°F for 20 minutes if fan-assisted). Once cooked, remove from the oven 27, let it cool slightly, then remove from the mold and serve the puff pastry with ham, ricotta, and vegetables as a tasty appetizer, perhaps served in small cubes!