RUSTIC TART with SALAMI and RICOTTA, provolone and eggs — a super quick recipe with a crunchy oil-based pastry, cooked in a skillet or oven. Perfect as a main dish or appetizer.
I had a bit of salami and ricotta to finish and the usual oil pastry I make, so I put together this RUSTIC TART with SALAMI and RICOTTA… and I’ll tell you right away that it’s one of those recipes that solves everything 😄 Few ingredients, no complications and a very tasty result, perfect for a quick lunch or as an appetizer.
The great thing about the RUSTIC TART with SALAMI and RICOTTA is that you can really make it in no time with what you have in the fridge. The pastry stays crunchy outside and the filling soft and rich inside, so you get a complete savory tart that’s also great for Easter, Easter Monday or whenever you want something good without spending hours in the kitchen.
A perfect idea for those who don’t have time to spend in the kitchen or at the stove; it’s butter-free but very rich and tasty.
Follow me in the kitchen — today it’s the rustic tart with salami and ricotta.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6-8
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 2 cups flour (low-protein (cake) flour, the one you usually use)
- 1/2 cup water
- 4 tbsp extra virgin olive oil
- 2 tbsp neutral oil (vegetable/seed oil)
- 1 pinch salt
- 3.5 oz Neapolitan salami
- 3.5 oz provolone
- 3 eggs
- 2/3 cup ricotta (about 5.3 oz)
- Half teaspoon salt
Steps
Put the flour in a bowl or in a food processor, add the salt, water and oils and mix. Move to the work surface and knead until you get a smooth, slightly sticky dough.
Divide the pastry into two parts, one larger than the other, and roll out thinly — the thinner it is, the better the savory tart will be. Boil the eggs for 8-9 minutes.
Line a large oiled skillet (about 11-inch) with the larger sheet of pastry. In a bowl, combine the ricotta with the salami, add the sliced eggs, a bit of salt and mix well.
Pour the filling over the pastry, roll out the other sheet and cover everything. Cook for about 15-20 minutes, flipping it with the help of a plate if needed.
Enjoy!
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RUSTIC TART with SALAMI and RICOTTA
The great thing about the RUSTIC TART with SALAMI and RICOTTA is that you can really make it in no time with what you have in the fridge. The pastry stays crunchy outside and the filling soft and rich inside, so you get a complete savory tart that’s also great for Easter, Easter Monday or whenever you want something good without spending hours in the kitchen.
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FAQ RUSTIC TART with SALAMI and RICOTTA
Can I prepare the rustic tart in advance?
Yes, you can make it the day before and gently reheat it before serving.
How to prevent the rustic tart from being soggy on the bottom?
Roll the base well and avoid adding too many liquid ingredients.
Can the salami and ricotta rustic tart be frozen?
Yes, it’s better to freeze it already cooked and cut into slices.
How long should a rustic tart bake in the oven?
About 25-30 minutes at 356°F until golden.
