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Pulire le erbe di campo sotto acqua corrente eliminando eventuali residui di terra, quindi appassirle in una pentola coperta con un filo di olio per qualche minuto, fino a quando risulteranno tenere.
Lasciare intiepidire, quindi strizzarle bene eliminando l’acqua di vegetazione in eccesso e tritare il tutto finemente a coltello.
Ammorbidire i quadrati di pane azzimo in acqua a temperatura ambiente per un paio di minuti. Trasferire uno dei due quadrati di pane su un foglio di carta da forno leggermente oliata, sopra distribuirvi la farcia alle erbe livellandola uniformemente, coprire con il secondo quadrato di pane azzimo, aggiungete un filo di olio extravergine di oliva e insaporire con un pizzico di sale e una macinata di pepe.
Ripiegare i due lembi della carta da forno sopra la torta e fissarli con una graffettatrice formando una sorta di pacchetto aperto sui due lati, questo per evitare che la superficie del pane azzimo asciughi eccessivamente durante la cottura.
Cuocere la torta in forno preriscaldato a 180ºC per 25 minuti.
Servire la torta tagliata a losanghe o quadratini. Ottima sia fredda che tiepida.
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