- 250ml (1 cup) warm water
- 2 teaspoons (7g/1 sachet) dried yeast
- 1 teaspoon caster sugar
- 300g (2 cups) plain flour, sifted
- 40g (1/4 cup) finely grated parmesan
- 1 tablespoon olive oil
- 200g sliced salami
- 6 hard-boiled eggs, thickly sliced
- 280g btl chargrilled eggplant, drained, coarsely chopped
- 1/4 cup bought basil pesto
- 180g ctn bocconcini, drained, torn
- 80g (1/4 cup) chopped kalamata olives
- 1 egg, lightly whisked
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 2 zucchini, finely chopped
- 1 teaspoon mustard seeds
- 1/2 teaspoon 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
- 2 tablespoons drained baby capers
- Step 1Preheat oven to 200C. Grease and line a 20cm round springform pan.
- Step 2To make dough, whisk water, yeast and sugar in a jug. Combine flour and parmesan in a large bowl. Make a well in the centre. Add yeast mixture and oil. Stir to combine. Bring the dough together. Turn onto a floured surface. Knead to form a firm dough. Shape into a log. Reserve a quarter of dough. Knead remaining dough into a ball. Roll out to a 25cm disc and line pan, allowing edge to overhang slightly.
- Step 3Layer half the salami in pan. Top with boiled egg and eggplant. Spoon over pesto. Top with bocconcini, olives and remaining salami. Fold over dough. Brush dough and salami with whisked egg. Roll out the reserved dough to a 20cm disc. Place on top. Press to seal. Brush with egg. Sprinkle with salt. Cut slits in top. Bake for 15 minutes or until golden. Reduce oven to 180C. Bake for 35-40 minutes or until dough is cooked. Cool.
- Step 4Meanwhile, to make relish, heat oil in a saucepan over low heat. Stir in onion, zucchini, mustard seeds and chilli for 2-3 minutes or until aromatic. Stir in combined tomato, sugar and vinegar. Simmer, stirring occasionally, for 35-40 minutes or until thick. Stir in capers.
- Step 5Serve torta with relish.
- High fibre
- Low carb
- Lower gi
This torta is made using salami, but you can substitute it with any other cured meat, such as prosciutto or pancetta.
Steps for making salami and cheese torta with relish:
- Line the pan with pastry so it overhangs. Arrange the salami slightly overlapping, over the base.
- For the perfect finish, evenly arrange the filling in layers. This makes the cut slices more impressive.
- Fold the pastry over the filling and brush both with egg. This helps to seal the remaining pastry when you place it on top.
- Author: Kerrie Carr
- Image credit: Al Richardson
- Publication: Australian Good Taste