If you’re looking for an original idea for a garden lunch or an appetizer that smells of spring, the Soft Savory Tart with Cherry Tomatoes and Asiago is the perfect choice. It’s not the classic puff pastry quiche: here the texture is that of a tall, very fluffy cake, made special by the citrus note of the lemon zest and the character of the Taggiasca olives. Making this vegetarian savory tart is a foolproof way to bring Mediterranean colors to the table, turning any buffet into a celebration—perhaps with your cat dozing in the sun while the scent of the leavening fills the kitchen. Follow my tips for a perfect distribution of the cheese and a professional golden finish!
If you love savory tarts with vegetables try the savory tart with broccoli and ricotta or the savory tart with pumpkin and Asiago. You can try the spinach strudel or the savory tart with potatoes and stracchino, or even a savory tart with mixed vegetables.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Soft Savory Tart with Cherry Tomatoes and Asiago
- 3 eggs
- 5 tbsp + 1 tsp extra virgin olive oil
- 2/3 cup (5 fl oz) milk
- 2 1/3 cups type 1 flour
- 1 packet instant baking powder for savory preparations
- 5.3 oz Asiago
- to taste salt and pepper
- 1 tablespoon chopped parsley
- to taste grated lemon zest
- 2 cups (about 300 g) cherry tomatoes
- 2 tablespoons pitted Taggiasca olives
Tools
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- Electric handheld mixer
- Hand whisk
- Baking pan 7.9 x 9.8 in
Steps to prepare the Soft Savory Tart with Cherry Tomatoes and Asiago
Start the preparation by cracking the 3 eggs into a large bowl. Beat them with an electric mixer for a few minutes until frothy, then add the extra virgin olive oil in a thin stream. This step is essential to incorporate air and give your savory tart incredible fluffiness, almost like a sponge cake, but in a savory version.
Gradually add the sifted type 1 flour together with the packet of baking powder, alternating with the milk poured in a thin stream. Add a pinch of salt and the finely grated lemon zest. Mix with a hand whisk or a spatula using smooth movements until you get a smooth, lump-free batter. Type 1 flour will give a firmer structure and a delightful old-wheat aroma.
Cut the Asiago cheese into not-too-small cubes. Add it to the batter along with the chopped parsley and a generous grind of black pepper. Gently stir to distribute the cheese evenly so that every slice has its melty heart. Pour the mixture into a round pan (8 2/3 in) previously lined with parchment paper.
Level the surface with the back of a spoon. Wash the cherry tomatoes, cut them in half and place them on the surface, pressing slightly. Add the Taggiasca olives arranging them harmoniously. Bake in a static (conventional) oven preheated to 356°F for about 45 minutes. Always perform the toothpick test before removing from the oven. Let your soft savory tart cool slightly before slicing so the flavors have time to settle.
Tips for a perfect result
Cheese distribution: If you’re worried the Asiago might sink to the bottom, toss the cubes in a light dusting of flour before adding them to the batter; this trick will help them stay “suspended” in the cloud of type 1 flour.
The lemon touch: Don’t omit the lemon zest! It’s the secret ingredient that balances the saltiness of the olives and Asiago, giving an unexpected freshness to every bite.
Parchment paper: Wetting and wringing the parchment lets you shape it perfectly even into the corners of the pan, preventing the tart edges from deforming or drying out too much.
Delicious variations you can try
Olive mix: If you don’t have Taggiasca, you can use Greek olives or Bari black olives; the important thing is that they are flavorful enough to contrast the milk’s sweetness.
Cheese swap: If you prefer a stronger flavor, try replacing half the Asiago with Pecorino Romano or smoked provola.
Crispy touch: Sprinkle the surface with a handful of sesame or sunflower seeds before baking to give the crust an extra character.
Storage and suggestions
At room temperature: The tart stays soft for 2 days if kept under a glass dome or wrapped in plastic wrap.
Perfect for a picnic: This preparation is great eaten cold or warm; the structure given by type 1 flour makes it very transport-resistant without crumbling.
Reheating: If you want to recover the cheese’s melty effect the next day, heat a slice in the microwave for 20 seconds: it will be like freshly made.
Now it’s your turn!
The Soft Savory Tart with Cherry Tomatoes and Asiago is the ultimate dinner-saver recipe: easy, quick and visually impressive. It’s the perfect dish to share with friends or bring to the office for a lunch break different from the usual. Make it and tell us if the lemon scent surprised you too! And you, which seasonal vegetables would you add to make it even richer? Tell me in the comments—I’m curious to read your ideas!
FAQ (Questions & Answers)
Can I use yogurt instead of milk?
Certainly! You can use 1/2 cup of plain yogurt (about 125 g). It will make your soft savory tart even moister and give a slightly tangy note that pairs wonderfully with the cherry tomatoes.
Can type 1 flour be replaced with 00 flour?
Yes, you can use 00 flour keeping the same amounts, but you’ll lose that rustic taste and the slightly coarser texture typical of type 1 flour.
Do the cherry tomatoes release too much water?
If they are very juicy, cut them and let them drain on kitchen paper for a few minutes before placing them on the tart. This way the surface will remain crisp and not soggy.
