Arugula Savory Tart with Cream Cheese Frosting, Prosciutto Crudo and Grana: The Appetizer for Every Occasion
Some time ago, leafing through a magazine from a well-known supermarket chain, I came across a recipe that immediately inspired me for Easter: an arugula savory tart, soft and versatile, perfect to host fresh fillings based on creamy cheeses and delicate cold cuts, or in richer versions to become a main dish! Looking for an original idea for a tasty appetizer or an elegant buffet? This arugula savory tart is the perfect solution. A soft, flavorful base meets the creaminess of a cream cheese frosting, completed by the savory notes of prosciutto crudo and the decisive touch of Grana flakes.
This is a quick, impressive and irresistible recipe that wins you over at first bite.
Why try this Savory Tart?
Contrast of flavors: The peppery arugula pairs divinely with the mildness of the cheese and the intense flavor of the Grana.
Wow effect: The cream cheese frosting makes this tart look like a savory “giant cupcake”, perfect for special occasions.
Versatility: You can serve it as a one-dish meal for a light dinner or cut it into cubes for a gourmet appetizer.
Inspo: Bene Insieme Conad
Other showy recipes for the holidays you might like:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: pan Ø 8 2/3 in
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work at no extra cost to you!
- 1 2/3 cups all-purpose flour (00) (+ for the pan if needed)
- 2/3 cup milk
- 4 cups arugula ((about 80 g))
- 1/3 cup peanut or neutral vegetable oil
- 3/4 cup Grana Padano, grated ((about 70 g))
- 1 tablespoon plain natural yogurt
- 1 packet instant baking powder for savory preparations ((≈2 1/4 tsp))
- 1 lemon (unwaxed zest)
- 1/2 teaspoon ground nutmeg
- as needed butter (for greasing)
- as needed salt
- as needed pepper
- 8 oz cream cheese ((about 230 g))
- 1 tablespoon milk
- 2.5 oz prosciutto crudo (or bresaola)
- 1 1/4 oz Grana Padano DOP (flakes (about 35 g))
- as needed arugula
Tools
- 1 Hand blender
- 1 Mixing bowl
- 1 Hand whisk
- 1 Citrus grater
- 1 Bowl
- 1 Piping bag
- 1 Spoon
- 1 Sieve
- 1 Springform pan
Steps
Start by placing the milk and arugula in the container of the hand blender. I recommend adding the arugula gradually at this stage, especially if your immersion blender is not very powerful.
Blend until you obtain a smooth and homogeneous mixture, and set aside.
In a large bowl, beat the eggs with a pinch of salt and pepper, then add the vegetable oil and the nutmeg.
Once you have a well-mixed batter, add the grated lemon zest.
Also fold in the milk-and-arugula purée and mix well to incorporate all the ingredients.
Add the plain yogurt now; it will give extra softness to the batter.
Sift the flour and baking powder to incorporate air and avoid lumps. Gradually add them to the mixture and whisk until the batter is smooth.
Also add the grated Grana and continue working the batter with the whisk until you obtain a uniform consistency.
Butter and lightly flour a baking pan, then pour the mixture into it and level evenly.
Bake in a fan-assisted oven at 356°F for about 15-18 minutes, checking doneness with the toothpick test. Once ready, let the base cool completely before removing from the pan and proceeding with the filling, so the frosting doesn’t melt.
Meanwhile, prepare the frosting: in a bowl soften the cream cheese with one tablespoon of milk*
Work with the hand whisk until you obtain a creamy, workable consistency.
Transfer to a piping bag fitted with a star tip and fill the cooled base by distributing the cream.
I decorated it with rosettes for a showy version to give as a gift, but you can also spoon the cream on simply and skip the piping bag step.
At this point, place the slices of prosciutto crudo in the center (I rolled them into little roses), then finish with fresh arugula leaves and Grana flakes.
Serve immediately or keep refrigerated until ready to enjoy.
And voilà… the arugula savory tart with prosciutto crudo and Grana is ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉 To keep the creaminess of the cream cheese frosting and the freshness of the arugula base intact, once filled, store the savory tart in the refrigerator inside an airtight container, preferably glass, for 1-2 days. As the base is soft, the cold tends to compact the batter, so remove it from the fridge about 20-30 minutes before serving: the frosting will remain fresh, and the base will regain its ideal softness.
👉 If you prepare the tart in advance for an event, it’s best to store the base at room temperature (well wrapped) and keep the frosting in a piping bag in the fridge. Assemble everything only at serving time to prevent the cream’s moisture from softening the base too much.
Tips, notes, variations and suggestions
🟣*Usually cold cream cheese from the fridge is quite firm and needs to be softened with a level tablespoon of milk, but if it already seems soft, let it drain from whey before use and instead add a teaspoon of extra grated Parmesan to give structure and savory depth to the cream.
🟣For a gluten-free variation: you can use a fine rice flour mixed with potato starch (ratio 2:1) or a universal gluten-free mix for savory preparations. Make sure the instant baking powder is also certified gluten-free (crossed wheat ear symbol).
Extra tip: rice flour tends to dry the batter; add an extra tablespoon of oil or milk (even plant-based) to keep the tart soft.
🟣For a lactose-free variant: for the tart base use lactose-free milk or an unsweetened plant-based drink (such as soy); for the frosting, substitute classic cream cheese with a lactose-free spreadable cheese or a plant-based spreadable cheese made from almond or soy; to garnish, you can use well-aged Grana Padano or Parmigiano Reggiano (aged 30-36+ months), which are naturally lactose-free due to aging.
FAQ (Questions & Answers)
1. Can I prepare the tart base in advance?
Absolutely! You can bake the arugula base the day before and keep it wrapped in cling film at room temperature. I recommend adding the cream cheese frosting and the prosciutto only shortly before serving to keep the filling fresh and creamy and to avoid drying out the cold cut.
2. How can I make the cream cheese frosting firmer?
Let it drain from the whey before use and add a teaspoon of extra grated Parmesan to give the cream more structure and savoriness.
3. Can I replace prosciutto crudo with other cold cuts?
Yes, this recipe is very versatile. Cooked ham or bresaola are great alternatives. If you enjoy stronger flavors, try Tyrolean speck cut into thin strips.
