Savory tart with stracchino and asparagus. I made this savory tart with pasta matta, an easy preparation with excellent results. It is a simple version, without too many ingredients, ideal for a tasty lunch or a perfect dinner.
The advantage is that it can be prepared well in advance and conveniently stored in the refrigerator… when it’s time to serve it, just heat your savory tart with stracchino and asparagus to make it crispy as if just baked.
Let’s start cooking… Enjoy the recipe, Giusi.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 50 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the savory tart with stracchino and asparagus
- 2 cups all-purpose flour
- 6 tbsp natural water
- 2 tsp white wine
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 15 asparagus tips
- 9 oz stracchino cheese
- to taste grated cheese (provola in pieces or mozzarella in strips)
- 10 cherry tomatoes
Tools
I used a 9.5×9.5 inch square pan. If you don’t have one, a round pan will work too
Steps for the savory tart with stracchino and asparagus
In a bowl, pour the flour, water, oil, white wine, and salt, then mix all the ingredients with the help of a fork.
Transfer the dough onto a work surface and knead it for a few minutes until smooth and homogeneous. Wrap it in plastic wrap and place it in the fridge to rest.
Take the dough and roll it out on a sheet of parchment paper or on a lightly floured work surface. You won’t need much flour to roll out the dough, just use what is necessary. The dough is very elastic, so try to roll it out as finely as possible. Lastly, remember to oil the pan; I used one that is 9.5×9.5 inches.
Place the pasta matta inside the pan, lay the stracchino in pieces on the base, the asparagus tips (previously blanched and cooled) and the tomatoes cut in half or slices. Neatly fold the edges inward to contain the filling.
Sprinkle with grated cheese and add provola in pieces or mozzarella in strips to make everything even more stringy and tasty.
Bake at 356°F in a preheated static oven for about 35-40 minutes, until the edges are golden and the cheese is well melted.
Ready to be enjoyed.
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Storage
You can store the savory tart with stracchino and asparagus in the refrigerator, inside an airtight container, for up to 2-3 days. When ready to consume, simply heat it for a few minutes in the oven or air fryer to make the pasta matta crispy and the stracchino creamy again. If you prefer, it’s also great enjoyed at room temperature!
FAQ
Can I replace the wine in the pasta matta?
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, the wine is the secret ingredient that makes the pasta matta even more crumbly and crunchy when baked, so if you can, I recommend not to omit it!
