Savory cream tart
- Vegetarian
- Energy Kcal 538
- Carbohydrates g 37
- of which sugars g 4.9
- Protein g 11
- Fats g 38.5
- of which saturated fat g 20.66
- Fiber g 3.5
- Cholesterol mg 132
- Sodium mg 698
- Difficulty: Average
- Prep time: 30 min
- Cook time: 20 min
- Serving: 6
- Cost: Low
- Note plus 1 hour of resting in the fridge
PRESENTATION
A savory cream tart is a pretty cool twist on a classic Italian dessert. And here's the thing, it turns it into something delightfully unexpected. Traditionally, cream tarts are all about those sweet layers, but this version swaps in a savory tart crust called "frolla salata." Really, it's a crispy and fragrant base that's perfect for anyone wanting something different at their next gathering.
The true magic? It's in the savory tart filling—a tangy cheese cream that wakes up your taste buds with every bite. Unlike classic quiches or savory pies, this tart is way lighter and allows for creative shapes, so it is a standout on any buffet table or a fun appetizer at family get-togethers. Round, heart-shaped, whatever—it's your canvas if you love experimenting.
Across Italy, people are reimagining the cream tart with a savory vibe. In the north, folks are using local cheeses like robiola or stracchino for that moist, melt-in-your-mouth texture, while in the south, roasted veggies or herby cream add an extra punch. And look, what sets the savory cream tart apart is its blend of tender filling and golden crust—all without any sugar.
It goes beautifully with olives, cured meats, or a chilled glass of prosecco. You know, the customizable nature of this savory tart means you can add stuff like sun-dried tomatoes, chopped herbs, or even smoked salmon, depending on your taste or what’s in season. No matter which way you go, you’ll create something fresh and a bit unexpected, proving that switching from sweet to savory can make an old favorite feel brand new.
This dish is really perfect for anyone looking to explore modern Italian cuisine with a creative twist. It brings both familiar and new flavors to the table. With every bite, you're tasting a piece of Italy's evolving culinary scene, one savory tart at a time. Really, really good.
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INGREDIENTS
- Ingredients for the savory shortcrust
- Type 00 flour 2 cups (250 g)
- Eggs 1.8 oz (52 g) - about 1
- Butter ½ cup (125 g) - cold
- Coarse salt 0.9 tsp (5 g)
- for the filling
- Cream cheese 8.8 oz (250 g)
- Fresh liquid cream 0.4 cup (100 g)
- Fine salt to taste
- for garnish
- Carrots 1
- Zucchini 1
- Lemons 1
- Black olives 5 - pitted
- Cherry tomatoes 9 - colorful
- Poppy seeds to taste
- Basil to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Savory cream tart
To prepare the cream tart, first place the flour, cold butter cut into cubes 1, coarse salt 2, and finally the eggs 3 in a food processor.
Run the mixer until it has compacted 4. Then transfer to a work surface 5 and form a dough ball; wrap it in plastic wrap 6 and place it in the fridge for at least 1 hour.
Trim the ends of zucchini and carrots, then peel the carrots. Using a vegetable peeler, slice both vegetables into very thin strips. Drizzle a bit of oil in a baking dish and add the carrots 8 and the zucchini 9.
Add a pinch of salt, the zest of the lemon 10, and the juice of half 11. Mix everything with a fork 12, cover with plastic wrap, and let marinate in the refrigerator.
After the dough has rested, roll it out with a rolling pin 13 until it's about 1/4 inch thick 14. You should roll out the dough so you can cut out 2 discs 7 inches in diameter 15.
Then use a 3.5-inch pastry cutter to cut a circle inside your disc 16. Place the two rings on a baking sheet lined with parchment paper (17-18) and bake in a static oven at 350°F for about 20 minutes. With the leftover dough, you can make savory tartlets or small biscuits to decorate the same cream tart.
After 20 minutes, remove the rings from the oven and let them cool 19. Meanwhile, prepare the cheese cream. Place the cream cheese in a bowl and work it with a whisk 20. While continuing to mix, also add the cream slowly 21 and salt the mixture.
Transfer the obtained cream into a piping bag with a 1/2 inch plain tip 22. Then cut the cherry tomatoes in half lengthwise 23. Place one of the savory shortcrust rings on a serving plate, then pipe dollops of cream 24 over the entire surface.
Place the second disc on top 25 and create another layer of cream, as just done (26-27).
Now decorate the surface of the savory cream tart with the zucchini slices, carrot slices, and cherry tomatoes 28. Garnish with poppy seeds 29 and serve 30.