Savory Turkey and Parmesan Tart (Torta Salata di Tacchino e Parmigiano)

Roger Stowell
Turkey-and-Parmesan Quiche. Roger Stowell/Getty Images
  • Total: 43 mins
  • Prep: 5 mins
  • Cook: 38 mins
  • Yield: One 8-inch tart (6 servings)
Nutritional Guidelines (per serving)
527 Calories
38g Fat
24g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: One 8-inch tart (6 servings)
Amount per serving
Calories 527
% Daily Value*
Total Fat 38g 48%
Saturated Fat 10g 48%
Cholesterol 158mg 53%
Sodium 383mg 17%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 7%
Protein 23g
Calcium 119mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This savory Italian tart or quiche is a fantastic way to use up leftover Thanksgiving turkey, but you can also make it with leftover roast chicken, leftover Christmas ham, or any other cooked meat. 

The vegetables can easily be swapped out, too. If you happen to have leftover peas from your Thanksgiving feast, then great! If not, you can use frozen peas, or any other vegetable or combination thereof. Just adjust the cooking time as necessary based on whether or not you are using pre-cooked vegetables. 


  • 1 (9-inch) round sheet puff pastry (defrosted)
  • 2 tablespoons olive oil (extra-virgin)
  • 2 tablespoons unsalted butter
  • 2 large shallot (peeled and finely diced)
  • 2 cups/283 grams roasted turkey (cubed or shredded)
  • 2/3 cup/100 grams cooked peas
  • 1 dash sea salt (to taste)
  • 1 dash freshly-ground black pepper (to taste)
  • 3 eggs
  • 1/3 cup/80 milliliters light cream
  • 50 grams freshly grated Parmigiano-Reggiano

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven, with rack in the middle position, to 395 F/200 C.

  3. Place the olive oil and butter in a large skillet over medium-low heat.

  4. When the butter has melted and foaming has subsided, mix them together with a wooden spoon and add the shallot. Sauté until the shallot is softened and transparent, 3 to 4 minutes.

  5. Add the cubed or shredded turkey and the peas and continue cooking for 3 to 4 minutes (longer if the peas were frozen or uncooked). Season to taste with salt and pepper, remove from heat, and set aside to cool.

  6. In a small mixing bowl, beat the eggs together with the cream and a pinch of salt. Stir in the cream and Parmigiano and mix well.

  7. When the turkey-and-pea mixture has cooled enough to avoid curdling the eggs, stir it into the eggs and cream and mix well. 

  8. Roll up the puff pastry sheet around a rolling pin, place the rolling pin over one side of an 8-inch tart pan, and unroll the dough over the pan.

  9. Press it gently down into the edges of the pan using your fingertips.

  10. Transfer the egg-and-turkey mixture into the tart pan and put the pan to the oven.

  11. Bake for about 30 minutes or until the top is golden brown and the center is firm.

  12. Serve and enjoy!