Savory Tart with chard, chickpeas, and stracchino. Savory tarts are so convenient; they always save a last-minute dinner or lunch. They can be prepared well in advance and are a clever solution, especially when you have little time available.
I made this savory tart with my crazy dough and for the filling I chose a flavorful combination: chard, chickpeas, and stracchino. It’s prepared very quickly and the dough rolls out with great ease. But now let’s get cooking and prepare this mouth-watering goodness!
Enjoy your recipe, Giusi.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 50 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the savory tart with chard, chickpeas, and stracchino
- 2 cups flour (I used type 1 flour)
- 3.5 tbsp extra virgin olive oil
- 6 tbsp water
- 2 tsp wine (or water)
- 1 pinch salt
- 10.5 oz chard, cooked, boiled (Well squeezed)
- 3.5 oz cooked chickpeas, boiled
- 5.5 oz stracchino
Steps for the savory tart with chard, chickpeas, and stracchino
Pour the flour into a bowl with the water, oil, and salt, then start kneading with a fork as much as you can.
Once all the ingredients are combined, transfer the dough to a lightly floured work surface and continue working with your hands until you get a smooth dough ball. Let it rest covered by a bowl for 20 minutes at room temperature: this rest will make the dough much more elastic and easy to roll out.
After the resting time, roll out the dough as thinly as possible: you will see that the dough will work beautifully and you won’t need to add more flour. Lay the obtained pastry inside a well-oiled mold and trim the edges carefully.
In a bowl, mix the chard (previously cooked and well squeezed), the cooked chickpeas, and the stracchino.Pour the filling into the base and level it well with a spoon.
Take the remaining dough, roll it out again and create strips, then place them on the tart surface to form the classic decoration. To finish, I sprinkled the surface with some grated Pecorino cheese for an extra touch of flavor and crunchiness.
Bake at 350°F in a preheated static oven for about 40-45 minutes. When the edges are well browned and the Pecorino has formed a delicious crust, your savory tart will be ready to enjoy.
See you in the next recipe!
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FAQ
Can I replace the wine?
If you want to replace the white wine, you can simply use the same amount of water or a teaspoon of apple cider vinegar. However, wine is the secret ingredient that makes the crazy dough even more crumbly and crispy during cooking, so if possible, I recommend not omitting it!
