Torta riordino frigo, cotta

Leftover cake – the recipe


Torta riordino frigo, ingredienti

“Leftover cake”

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Servings 6 people


For the dough

  • 450 g flour
  • 150 g butter cold cut into small pieces
  • 1 pinch of salt
  • approx. 1 dl Ice cold water as much as necessary to form a ball of dough

For the filling

  • 1 tbsp olive oil
  • 5 medium-sized onions
  • Approx. 1 dl water
  • Approx. 4 tbsp of cheese grated
  • Approx. 2 tbsp of sauces like ajvar, pesto, olive paste, mustard
  • 1 egg
  • Approx. 2 tbsp diced ham or bacon
  • About 1 dl cream
  • About 2 tbsp of your favorite spice
  • salt and pepper to taste


  • Line the pie dish with a baking parchment
  • Preheat the oven to 250 °C

For the dough

  • Mix flour, salt, and butter well and "crumble" between your fingers.
    Pumpkin-pie dough
  • When everything is evenly crumbly, add so much ice water until a dough ball can be formed. Do not knead the dough, just join it together.
    Pumpkinpie dough ball
  • Flatten the dough between 2 baking sheets and refrigerate.
  • Roll out the dough and place it in the cake tin lined with baking parchment.
    Pumpkin-pie dough rolled out

For the filling

  • Chop the onions and fry them in oil. Then add the water and cook the onions on low heat.
  • Mix the cheese, sauces, egg, ham, cream, and spices and add to the onions.
  • Mix everything well and spread on the cake base.
  • Bake the cake for 10 minutes at 250°C, then reduce the temperature to 180°C and bake until golden brown (about 30 min)


For a round pie form of about 24 cm diameter
Keyword onion-tart

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