The shortcrust pastry tart with zucchini, salami and smoked scamorza is a rustic tart with bold, genuine flavors — perfect for a quick dinner rescue or for an aperitif with friends. The crisp shortcrust base pairs perfectly with the rich and savory filling. The sweetness of the zucchini sautéed in the pan meets the saltiness of the salami, and everything is bound together by the smoked scamorza. Don’t be alarmed if the surface looks so dark and intense — the scamorza caramelizes during baking and creates that crunchy crust, giving a smoky touch to every bite. If you prefer a lighter browning, you can cover the tart with aluminum foil halfway through baking, but personally I love that browned edge! If you like savory tarts you can also try:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients to make the shortcrust pastry tart with zucchini, salami and smoked scamorza
- 1 sheet shortcrust pastry
- 3 zucchini (medium)
- 2 eggs (medium)
- to taste salt
- 2 tbsp grated Grana Padano
- 3.2 oz salami (finocchiona)
- 5.3 oz smoked scamorza
- 1 shallot
Tools
- Frying pan
- Knife
- Cutting board
- Baking pan
Steps to make the shortcrust pastry tart with zucchini, salami and smoked scamorza
To prepare the shortcrust pastry tart with zucchini, salami and smoked scamorza, first clean the zucchini well: wash them and trim the ends. Grate the zucchini using a coarse grater, then squeeze them well with your hands to remove a lot of the water. Slice a shallot, then sauté the shallot with a little extra virgin olive oil in a frying pan with the zucchini; let them cook together for about 10 minutes, season with salt and let them dry well. Let the zucchini cool while you preheat a conventional oven to 392°F. Take a round baking pan, place the shortcrust pastry over it and prick the bottom with a fork.
Now take a large bowl, break 2 medium eggs, season with salt, add 2 tablespoons of grated Grana Padano, then add the zucchini and mix well with a wooden spoon. Pour everything onto the shortcrust pastry, arrange the slices of salami on top — I chose finocchiona, but you can use your favorite salami. Place pieces of smoked scamorza on top of the salami.
Add more slices of salami and more slices of smoked scamorza on top. Fold the edges of the shortcrust pastry and bake. Bake at 392°F for about 30 minutes. Smoked scamorza tends to darken quickly due to its composition. If you prefer a more golden and less browned surface, I suggest checking the tart halfway through baking; if it already looks dark enough, cover it with aluminum foil and continue until the base is well cooked. Every oven is different and baking times vary. For example, I prefer it nicely browned and crunchy on the outside, contrasting with the soft filling.
Your shortcrust tart is ready. Let it cool slightly, then serve.
Storage and tips
You can store the savory tart in an airtight container for up to two days.
You can choose whichever salami you prefer.
