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
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This savory 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/23 cm round sheet puff pastry (store-bought, look for an all-butter brand, defrosted if frozen)
  • 2 tablespoons olive oil (extra-virgin)
  • 2 tablespoons butter (unsalted, 1 ounce/30 grams) 
  • 2 large shallot (peeled and finely diced)
  • 10 ounces/283 grams turkey (roasted, 2 cups cubed or shredded)
  • 3.5 ounces/100 grams peas (cooked, 2/3 cup)
  • 1 dash salt (Fine sea salt, to taste)
  • 1 dash black pepper (freshly ground, to taste)
  • 3 eggs
  • 1/3 cup/80 ml light cream
  • 50 grams freshly grated Parmigiano-Reggiano

Steps to Make It

  1. Preheat the oven, with rack in the middle position, to 395 F (200 C).

  2. Place the olive oil and butter in a large skillet over medium-low heat. When the butter has melted and foaming has subsided, mix the butter and oil together with a wooden spoon and add the shallot.

  3. Saute until the shallot is softened and transparent, 3-4 minutes.

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

  5. Meanwhile, 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.

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

  7. Roll up the puff pastry sheet (defrosted, if it was frozen) around a rolling pin, place the rolling pin over one side of an 8-inch tart pan, and unroll the dough over the pan. Press it gently down into the edges of the pan using your fingertips.

  8. Transfer the egg-and-turkey mixture into the tart pan and transfer the pan to the oven. 

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

  10. This tart can be served hot or at room temperature and makes a great brunch dish!