The soft savory tart is great for a tasty appetizer or for a meatless dinner or lunch. At room temperature, it’s truly delicious, and you can vary the filling with what you have at home, enrich the spreadable cheese with herbs of your choice, use natural tuna to make it lighter, and finally use fresh cherry tomatoes instead of the oil-packed sun-dried ones that I love and put everywhere.
The soft savory tart is made using a smart mold for tarts, which is essentially a mold with a recess that, once baked, is flipped and filled in the recess. You can use either a silicone mold or a regular steel one; I find the silicone much more practical as it doesn’t need to be buttered and floured.
Now let’s find out right after the photo how to prepare this soft savory tart, but first, I’ll leave you some other tasty appetizers to try one by one.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Soft Savory Tart Ingredients
- 2 cups all-purpose flour
- 3 eggs (medium)
- 1/2 cup milk
- 1/2 cup sunflower seed oil
- 2.8 oz Grana Padano cheese, grated
- 2 pinches salt
- 1 packet baking powder
- 1 cup cream cheese (Like Philadelphia)
- 5.6 oz canned tuna in oil
- 1.4 oz black olives (or green or Taggiasca)
- 1 oz sun-dried tomatoes in oil (or 1.8 oz of fresh cherry tomatoes)
- to taste dried oregano
- to taste rosemary (fresh or dried)
Tools
- 1 Mold For soft tart
Soft Savory Tart Preparation
To prepare the tart, first sift together the flour and baking powder.
In a large bowl, using an electric mixer, beat the eggs with the milk, oil, and grated cheese until you have a uniform mixture, then gradually add the flour, keeping the mixer running.
Preheat the oven to 350°F in static mode, then pour the prepared mixture into a 10-inch diameter mold, making sure it’s smooth, and bake.
Bake the tart on the middle shelf of the oven for 20 minutes, checking the level of browning as each oven is different.
Once baked, remove the base, let it cool completely, then flip it onto a serving plate.
Work the cheese with a fork to make it soft, add salt (a little), and if desired, season with herbs, then fill the tart.
Drain the tuna from its preserving liquid, then distribute it as you like over the cheese, adding whole or chopped black olives as you prefer.
Finish with the sun-dried tomatoes drained from their preserving oil and sprinkle with chopped herbs.
Let the tart rest in the refrigerator for at least 1 hour before slicing and enjoying.
How to Store the Soft Savory Tart
You can store it in the refrigerator for 2 days once filled and closed inside an airtight container.
You can freeze the base without the filling and then let it thaw at room temperature 3 hours before filling.
Other Recipes
If you want to see other types of recipes, you can go back to HOME.
