Liguria
A thin-crusted savoury tart from the Ligurian hinterland filled with seasonal wild herbs (chard, borage, pimpinella, wild leek), prescinsôa (local fresh curd cheese), rice and egg — baked until the olive oil pastry is crisp and golden. The filling relies on the prescinsôa's acidity to brighten the earthy herb mixture. Part of a tradition of erbe e formaggi pies that stretch across the western Ligurian hills.
Herbaceous, slightly tangy from the prescinsôa, with the olive oil crust giving richness; the rice adds an unexpected creaminess — a tart that tastes of the hillside
{"Roll the olive oil pastry very thin — 2–3mm maximum; the Ligurian tradition prizes crust that shatters rather than bends","Blanch all herbs briefly before mixing — raw herbs release water during baking and make the filling soggy","Cook a small amount of rice and add it to the filling as a binder and textural element","Prescinsôa provides acidity; if substituting with ricotta, add a teaspoon of lemon juice to balance","Score the top crust and brush with olive oil — the oil pools in the score marks and crisps into savoury crusts"}
{"Adding a small handful of dried porcini (soaked and chopped) to the filling adds an umami depth not traditional but entirely in keeping","Bake on the bottom rack of the oven for the last 10 minutes to ensure the base crisps properly","Serve at room temperature — the filling sets and becomes sliceable; hot it is too loose"}
{"Using raw herbs, which exude water and steam the pastry from inside rather than bake it","Making the pastry too thick — the crust should be a structural container, not a feature","Substituting butter for olive oil in the pastry — the flavour and texture are completely different"}
La Cucina Ligure di Terra — Erbe, Torte e Farinacei