Ecco la ricetta della torta salata totalmente gluten free, fatta con farina di grano saraceno e farcita con feta e peperoni. Una ricetta coloratissima, perfetta per inaugurare le calde giornate estive.
Ingredienti per una torta da 20 cm di diametro
Per l’impasto
160 g di farina di grano saraceno
150 g di acqua
40 g di farina di ceci
4 cucchiai di olio evo
3 grammi di sale (un pizzico abbondante)
Per il ripieno
2 uova
1 peperone grande
1 panetto di feta
erbe aromatiche a piacere (per noi, basilico e maggiorana)
Procedimento
Per prima cosa dedicati all’impasto. In una ciotola unisci le due farine, il sale, l’olio e comincia a mescolare con un cucchiaio. Unisci gradualmente anche l’acqua e impasta bene aiutandoti anche con le mani.
Forma un panetto compatto e abbastanza morbido che lascerai riposare coperto per circa 30 minuti a temperatura ambiente.
Ora, prepara il ripieno. Pulisci bene il peperone, privandolo del picciolo e delle parti interne (semi e filamenti bianchi) e taglialo come preferisci. Noi l’abbiamo fatto a rondelle, ma puoi anche tagliarlo in falde o a pezzi grossi.
Salta in padella le verdure con un filo di olio evo, fino a che non si saranno leggermente ammorbidite. Condisci con un pizzico di sale e del pepe.
In una ciotola, unisci le uova sbattute, i peperoni e la feta sbriciolata grossolanamente. Mescola bene per amalgamare tutti gli ingredienti.
Con l’aiuto di un mattarello, stendi l’impasto sottilmente e disponilo in una teglia tipo crostata, facendo attenzione a coprire bene tutti i bordi. Per facilitarti quando sformerai la torta, puoi foderare la teglia con un foglio di carta da forno oppure puoi oliarla e infarinarla.
A questo punto, riempila con la farcia e cuoci in forno statico a 180-200 °C per 20-25 minuti. Gli ultimi 5 minuti, imposta la funzione grill del forno per rendere croccante la tua torta salata.
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