• 1 hour and a half
  • Low

Savoury Cream Tart

For the shortcrust pastry
250 g of Type 0 Soft Wheat Flour
1 egg
125 g cold butter
Salt to taste
Parmesan cheese

For the filling
400 g buffalo ricotta
1 tablespoon Parmesan cheese
1 tablespoon extra virgin olive oil
Salt and pepper to taste

For decorating
Confit cherry tomatoes

First prepare the savoury shortcrust pastry by kneading together the flour and butter and incorporating the egg, salt and Parmesan cheese later. When you have obtained a dough with a smooth consistency, place it in a bowl and let it rest for about an hour in the refrigerator. After the cooling time has elapsed, take the dough, roll it out with a rolling pin and cut out discs with a diameter of 10 cm using a pastry cutter. Cut out a smaller circle in the centre of each disc and prick it with a fork. Now transfer your discs onto a baking tray lined with baking paper, taking care to space them out, and bake for about ten minutes in a preheated, ventilated oven set at 180°C. In the meantime, prepare the filling: mix together ricotta cheese, oil, Parmesan cheese, salt and pepper, then fill a pastry bag with the resulting mixture and chill in the fridge for 30 min. Once the discs of savoury shortcrust pastry are cold, fill the side of each one with small clumps of ricotta. Cover with another disc of shortcrust pastry and repeat the process, filling the second layer as well. Finish by decorating your savoury cream tart with confit tomatoes, salad, rocket and poppy seeds. To enhance the recipe's flavour, you can add olives, anchovies and a few capers.

In collaboration with Farina Lievito e Fantasia

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