The Rustic Tart with Speck, Brie, and Pears without eggs is a dish that captures all the simplicity of rustic cooking and the elegance of gourmet flavors. It is ideal for those looking for a versatile and easy-to-prepare recipe, but with a touch of originality that doesn’t go unnoticed.
This savory tart combines the savoriness of speck, the creaminess of brie, and the natural sweetness of pears in a perfect balance. The crunchy base enhances the contrasts of textures and flavors, making each bite a unique experience. It’s a dish that suits both special occasions and informal dinners, thanks to its versatility and ability to please all palates.
The recipe was born from the desire to create a dish that combines simple yet flavorful ingredients, perfect for the autumn and winter seasons, when enveloping and warm flavors are particularly appreciated. The pears, with their delicate sweetness, pair magnificently with the smokiness of the speck and the soft taste of brie, creating a combination that wins at the first taste.
The preparation does not include beaten eggs like classic savory pies, but only the individual ingredients.
This rustic tart is ideal for many occasions:
Savory Dinner: Perfect as a main dish or appetizer in a rustic dinner.
Buffet or Aperitifs: Easy to cut into slices or squares, it also works well for a buffet or aperitif.
- Difficulty: Very easy
- Cost: Moderate
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the rustic tart with speck, brie, and pears without eggs:
- 1 roll rectangular puff pastry
- 5.3 oz brie
- 1 Abate pear
- 7 slices speck (cut into thin slices)
- to taste pepper
- to taste milk (for brushing the pastry)
Tools for the rustic tart with speck, brie, and pears without eggs:
- 1 Baking tray
- 1 Cutting board
- 1 Knife
- 1 Food brush
Steps for preparing and cooking the rustic tart with speck, brie, and pears without eggs:
Divide the pear into 4 vertical parts, then remove the core and peel, and slice it thinly.
Slice the brie thinly as well (keep the white rind on the cheese).
Unroll the rectangular puff pastry, place the long side towards you, and in the center, place 6 slices of speck side by side, then place the slices of brie (save a few slices), and finally the pear slices.
As a decoration, add the leftover slices of brie and the slice of speck divided into small strips (this way it becomes crispy when cooked), add a sprinkle of pepper.
Close the pastry by bringing the 4 sides towards the center, leaving the middle area open so the filling is visible (as you can see in the video).
Brush with milk or a beaten egg yolk.
Bake in a preheated oven at 356°F for about 25 minutes, until golden.
It can be served hot to enhance the creaminess of the brie or at room temperature for a picnic or quick lunch.
FAQ (Frequently Asked Questions)
What can I substitute for brie?
with gorgonzola.
What can I use instead of pears?
yellow apples.
What wines can I pair with this dish?
a glass of aromatic white wine or a light red, such as a Pinot Noir.
