Easter savory tart: the elegant and refreshing starter that will revolutionize your Easter table! If you’re looking for an original idea to celebrate the holiday, moving away from the usual hot dishes but without giving up flavor and tradition, our cold Easter savory tart is exactly what you were looking for. Forget long hours at the stove; with this preparation, the base welcomes a fresh and lively filling, creating an irresistible combination of flavors and textures.
The magic of the Easter savory tart lies precisely in its simplicity and the freshness of the ingredients. After baking the base in the special “furbo” mold, it is enriched with a filling prepared entirely raw, where the creaminess of robiola pairs perfectly with the flavor of cured and cooked ham (or speck), the crispness of lamb’s lettuce and the sweetness of fresh cherry tomatoes. It is an easy Easter starter to make but with great impact, perfect for an outdoor lunch or an elegant buffet.
This savory tart with robiola and ham is not only a starter, but a true “first sun” on the plate, thanks to its bright colors and light, springtime flavors. Its “cold” nature also makes it extremely versatile, perfect not only for Easter but as a summer savory tart with fresh vegetables for picnics, day trips or summer dinners. Don’t miss the opportunity to bring to the table a dish that celebrates freshness and authenticity, a savory tart that is quick to prepare yet offers a memorable tasting experience.
If, like us, you’re obsessed with savory pies and tarts, you can also check out these recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
- Energy 450.97 (Kcal)
- Carbohydrates 22.37 (g) of which sugars 3.01 (g)
- Proteins 21.72 (g)
- Fat 31.15 (g) of which saturated 6.54 (g)of which unsaturated 15.69 (g)
- Fibers 1.15 (g)
- Sodium 603.16 (mg)
Indicative values for a portion of 163 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Easter savory tart
- 1 1/2 cups 00 flour (all-purpose)
- 3 eggs
- 3.4 fl oz milk
- 3.4 fl oz vegetable oil
- 2.5 oz Parmigiano Reggiano PDO
- 1 sachet instant baking powder for savory preparations
- to taste salt
- to taste black pepper
- 7 oz robiola (or other soft fresh cheese of your choice)
- 2 tbsp milk
- 3 oz lamb's lettuce (valeriana / songino)
- 2.5 oz cooked ham (prosciutto cotto)
- 2.5 oz cured ham (prosciutto crudo)
- 5 hard-boiled eggs
- 3.5 oz cherry tomatoes
- to taste extra virgin olive oil
Tools for the Easter savory tart
- Furbo pan (special ring mold)
- Bowl
How to make the Easter savory tart
To prepare the Easter savory tart, first preheat the oven to 356°F (conventional). Generously butter and flour a furbo pan about 10 1/4 inches in diameter.
In a large bowl, lightly whisk the eggs with a pinch of salt and pepper.
While continuing to whisk, add the vegetable oil and the milk.Sift the flour with the instant baking powder and gradually add it to the liquid mixture, mixing until you obtain a smooth, lump-free batter. Fold in the grated Parmigiano Reggiano and stir.
Pour the batter into the furbo pan and level it. Bake in the preheated oven for 25-30 minutes, or until the surface is golden—use a toothpick to check doneness. Remove the base from the oven, let it cool for 5 minutes in the pan, then gently invert it onto a wire rack and let it cool completely. Note: The “furbo” base will now have a raised edge and a central well.
Work the robiola (or chosen spreadable cheese) with a whisk or fork to soften it. If you want a fluffier texture, add a couple of tablespoons of milk. Season with salt and pepper.
Spread the cheese cream evenly into the tart’s central well.
Cover the cream with a layer of fresh lamb’s lettuce, washed and well dried.Take the slices of prosciutto crudo and cooked ham and fold or ruffle them elegantly. Arrange them in a radial pattern over the greens.
Insert the hard-boiled eggs, cut into quarters, into the spaces between the cold cuts. Place one whole hard-boiled egg, cut only to reveal the yolk, right in the center, surrounded by the meats.
Enhance the tart with halved fresh cherry tomatoes, distributed evenly among the other ingredients. Drizzle a little extra virgin olive oil over the eggs, the greens, the tomatoes and lightly over the prosciutto to give everything a shine. Serve immediately or store in the refrigerator covered with plastic wrap until ready to serve. Enjoy!
Storage of the Easter savory tart
The baked base can also be prepared the day before. It is recommended to assemble the cold Easter savory tart with the filling no more than 2-3 hours before serving to ensure maximum freshness of the raw ingredients. Once filled, the tart should be stored in the refrigerator, well covered with plastic wrap, for a maximum of 1-2 days due to the freshness of the raw ingredients.
FAQ (Questions and Answers)
Which fresh cheeses pair well with the filling?
Robiola is perfect for its creaminess and delicacy. Other great alternatives for your savory tart with robiola and ham are cream cheese like Philadelphia, well-drained fresh ricotta, or stracciatella.
Can I replace the ham with other cold cuts or vegetables?
Absolutely yes! For the easy Easter starter, you can use speck, bresaola, or thinly sliced turkey breast. For a vegetarian version, opt for grilled zucchini slices, sun-dried tomatoes, or Taggiasca olives.
Which fresh vegetables are suitable for the filling?
Lamb’s lettuce and cherry tomatoes are excellent for freshness. Other vegetables that pair well in this summer savory tart with fresh vegetables are arugula, baby spinach, thin julienned cucumber, or grilled peppers cut into strips.
Can I make a completely vegetarian or vegan version?
Yes, you can easily create a vegetarian version of your no-bake Easter savory tart by replacing the ham with fresh vegetables, vegetarian cheeses or smoked tofu. For a vegan version, use plant-based cream cheeses and omit the eggs.
