I discovered the Corsican torta like falling in love with a simple dish: a warm slice, placed on a table without fuss, with that aroma of herbs and fresh cheese that immediately puts you at ease!
It is a generous, typical pie, where the chard becomes melting and slightly sweet, and where the brocciu (the quintessential Corsican cheese) brings that milky, almost mousse-like quality when it is well mixed with the eggs.
What I like is that the recipe remains very "homemade": an olive oil dough, easy to work with, no need for complicated techniques.
The real key is preparing the chard properly. If you leave it too wet, the pie will be soggy and release its juices. So I cook it quickly, then I really drain it well. After that, everything follows smoothly: mix, add the filling, and bake.
In terms of taste, it's a dish that's equally suited to everyday meals and sharing. The brocciu provides protein, the chard contributes fiber and micronutrients, and the olive oil binds everything together with a Mediterranean richness.
I also add a little mint (yes, it's surprising), because it wakes up the cheese and makes the bite fresher.
Serve it hot, warm, or even cold the next day: it keeps well. And if you're cooking for people who like it spicy, a turn of the pepper mill and a pinch of chili in the stuffing will do the trick perfectly, without betraying the Corsican spirit.
Corsican torta
4
people24
minutes35
minutes640
kcal59
minutesA recipe for a rustic Corsican pie, filled with tender chard, brocciu cheese, and herbs. A simple olive oil pastry, a well-seasoned filling, and a golden oven-baked top.
Keep your device's screen on
Ingredients
300 g of wheat flour (T55)
6 cl of olive oil
12 cl of lukewarm water
5g of fine salt (for the dough)
600g of chard (leaves + stalks)
1 onion
2 garlic cloves
1 tablespoon of olive oil (for the pan)
300g brocciu of
3 eggs
25g cheese of grated Parmesan
2 tablespoons of chopped parsley
1 tablespoon of chopped mint
1/2 teaspoon of black pepper
1/4 teaspoon of nutmeg
1 egg (for browning, optional)
Fine salt (for the stuffing, adjust as needed)
Preparation steps
- Prepare the dough: In a bowl, mix the flour and salt. Pour in the olive oil, then gradually add the lukewarm water, mixing until you obtain a smooth dough. Knead for 2 minutes on the work surface. Cover and let it rest while you prepare the filling.
- Preheat the oven to 200°C (static heat).
- Prepare the chard: separate the leaves from the stalks. Finely chop the stalks and cut the leaves into strips.
- Sauté the chopped onion in 1 tablespoon of olive oil for 3 minutes over medium heat. Add the minced garlic, then the chard stalks. Cook for 6 minutes, stirring occasionally.
- Add the chard leaves, season lightly with salt, and cook for 4 to 5 minutes until wilted. Drain in a colander, then press well with the back of a spoon (the goal is to remove as much water as possible). Let cool for 5 minutes.
- In a large bowl, mash the brocciu with a fork. Add the 3 eggs, Parmesan cheese, parsley, mint, pepper, and nutmeg. Mix well. Stir in the drained Swiss chard. Taste and adjust the salt (the Parmesan is already salty).
- Divide the dough into two pieces (one slightly larger). Roll out the larger piece into a disc and line a lightly greased 24cm tart tin. Prick the base with a fork.
- Pour the filling into the prepared pan and spread it evenly. Roll out the second disc of dough, place it on top, and seal the edges by pinching them together. Make a small vent in the center. (Optional) Brush with 1 beaten egg.
- Bake for 32 to 35 minutes, until the torta is golden brown. Let it rest for 10 minutes before cutting: it will hold its shape better.
📊 Nutritional Information
1 serving (approx. 330g)
| Nutrient | Value |
|---|---|
| Calories | 640 kcal |
| Proteins | 27g |
| Carbohydrates | 64g |
| including sugars | 6g |
| Lipids | 30g |
| including saturated fatty acids | 10g |
| Fibers | 6g |
| Sodium | 950mg |
| Vitamins | |
| Vitamin A | 70% of the recommended daily allowance (RDA) |
| Vitamin K | 260% AJR |
| Vitamin B9 | 35% AJR |
| Minerals | |
| Calcium | 45% AJR |
| Iron | 25% AJR |
| Potassium | 22% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you prepare this Corsican torta recipe in advance, reheat it for 8 to 10 minutes at 170°C: the pastry becomes crispy again without drying out the filling.
💡 Chef's Tips
The real secret is in draining the chard: squeeze it well, otherwise the pastry of the Corsican torta will become soggy. If your brocciu cheese is very wet, drain it for 10 minutes as well. For a beautiful crust, egg wash is optional but effective and much more appetizing!
🔄 Variations
- Torta with a little Corsican charcuterie: add 80g of prisuttu or coppa in small pieces to the stuffing.
- For a more herbaceous recipe: replace the mint with a mint-basil mix (half and half) while keeping the parsley.
