A simple and wholesome Savoy-style savory tart (torta salata alla valdostana), a savory tart with cooked ham and fontina, a typical, very tasty and flavorful cheese!
I visited the Aosta Valley ages ago and, apart from the landscape and the food, I remember a bus trip — a very crowded bus where a lady insisted on letting a friend on and kept repeating in dialect I think “….Munta munta Antonietta!” We already felt piled up and the lady’s affectionate insistence made us smile!
Okay, apart from this little anecdote, the first thought is that now, in these Covid times, there aren’t many buses packed with passengers… and the situation creates discomfort, sadness and fear for the near future, the one coming soon, that of tomorrow!!!
Let’s drop it, it’s better!
The first typical ingredient famous and delicious from this region is Fontina Valdostana PDO, perfect for fondue but also to flavor this savory tart, for meat rolls, for a cheese-based sauce or even in cubes as an appetizer garnish!
Another very tasty recipe is cotoletta alla valdostana and finally, not to be forgotten, the friendship cup with Aosta-style coffee to enjoy with sugar, candied orange and lemon peels — to be drunk all together one at a time and counterclockwise from the individual spouts of the cup itself.
Other special mentions go to the soupe à la valpelleneintse with potatoes, cabbage and fontina and THIS RECIPE FOR A SECOND COURSE OF MEAT THAT IS AMAZING LIKE THE 
BEEF CARBONADE
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I opened a recipes channel open to everyone and free on WhatsApp — no notifications and no sounds — you can subscribe by clicking this link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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SAVORY VALDAOSTANA TART
The kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 396.22 (Kcal)
- Carbohydrates 23.01 (g) of which sugars 0.55 (g)
- Proteins 14.03 (g)
- Fat 27.64 (g) of which saturated 8.14 (g)of which unsaturated 18.30 (g)
- Fibers 0.78 (g)
- Sodium 602.72 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients RECIPE SAVORY VALDAOSTANA TART
- 2 packages puff pastry
- 7 oz cooked ham
- 5 oz fontina cheese
- 1 egg yolk (for brushing)
- 1 cup cow's ricotta
- to taste salt
- to taste pepper
Tools RECIPE SAVORY VALDAOSTANA TART
#adv
- Bowl
- Cutting board
- Knife
- Pan
- Spoon
- Cookie cutter
- Brush
- Kitchen scale G3Ferrari G20062
PREPARATION FOR RECIPE SAVORY VALDAOSTANA TART
For the Savoy-style savory tart I immediately preheat the oven to 356°F in conventional mode and start preparing the ingredients for the filling.
On the cutting board I slice into strips and then dice the cooked ham and the fontina.
I put both ingredients into a bowl and add the cow’s ricotta.
I season with salt and pepper to taste and mix well to combine these ingredients.
I unroll one package of puff pastry and, using the parchment paper it comes with, place it on my baking pan about 8 11/16–9 7/16 in (22–24 cm) in diameter.
Spoon the filling in, leveling it well, and cover everything using the second package of puff pastry.
Remove the parchment from the top sheet and trim any excess pastry, sealing the savory tart perfectly.
I decided to use the remaining puff pastry to cut out little hearts with a cookie cutter which I placed on the tart to cover the whole pan.
Now brush the tart with the egg yolk and bake for about 35–40 minutes or until golden and puffed.
All that’s left is to let the Savoy-style savory tart cool, then serve it at the table as an appetizer sliced into pieces or in larger portions for an informal dinner perhaps with a nice mixed salad, two hard-boiled eggs and some Romagna flatbread (piadina) or tigella as a side!
Enjoy your meal!Annalisa
