Salted Tart Recipe, Quick and Easy Recipe From Special Food
The soft salted tart is a last-minute recipe that my friend Pina gave me.
It is ideal for a quick dinner, for when guests suddenly arrive, also perfect for a buffet, because it is prepared in no time and I am sure everyone will like a salted tart!
I stuffed it with spreadable cheese, bresaola, rocket and parmesan flakes, but we can vary the filling with salami, cheeses and vegetables to taste.
Now let's see together how to prepare the soft salted tart!
Preparation time: 5 min
Cooking time: 20 min
Ready in: 25 min
Ingredients for the Base
- 3 eggs
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 100 gr of ricotta
- 50 gr of grated cheese
- 100 ml of milk
- 50 ml of sunflower oil
- 1 sachet of instant yeast for savoury pies
- 100 gr of flour
- FOR THE STUFFING
- 200 gr of spreadable cheese
- 100 gr of bresaola
- 50 gr rocket
- flakes of parmesan
- lemon juice
- salt, white pepper and olive oil
In a bowl we break the eggs, add the salt, sugar and start mixing with the electric whisk.
Add the grated cheese, ricotta, sunflower oil, milk and flour a little at a time.
Also, put the sachet of yeast for savoury pies, and continue to mix, until a smooth, lump-free dough is obtained.
Then we prepare a clever mould for 30 cm tarts, well greased and floured, pour the dough and with a spatula, level the surface well.
We put in the oven and cook in a ventilated oven at 170 ° for about 20 minutes or in a static oven at 180 ° for the same time.
Baked the base of the soft tart, which must be golden on the surface, remove it from the mould and turn it upside down on a serving plate. Let it cool slightly, then move on to the filling.
To fill the savoury tart, we create a layer of spreadable cheese, using a spoon.
Add the sliced bresaola and season it with lemon juice and white pepper.
Then cover with plenty of rocket, add the parmesan flakes, a pinch of salt, a little extra virgin olive oil and our soft salted tart is ready to bring to the table!
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