This Saffron Brisée Savory Tart can be filled with the seasonal vegetables you like most.
We used the last summer vegetables and also added some pumpkin, and it came out perfect. So, I recommend saving the recipe and trying it with the vegetables you have available.
A very simple saffron savory tart with homemade brisée pastry; trust me, it takes very little time to make it at home.
If you like savory tarts, you can check out the recipe for making savory wine dough or the lentil dough, which is really delicious.
We really like brisée pastry because it has no animal fats, no eggs, and it’s simple and quick to make, so I can’t recommend trying it enough.
Below, as always, I leave you other recipes for tasty savory tarts to try and retry whenever you want something rich, and then right after the photo, let’s find out how to prepare the Saffron Brisée Savory Tart!!
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric Oven, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Saffron Brisée Savory Tart
- 4 cups all-purpose flour
- 2 packets saffron
- 1/2 cup extra virgin olive oil
- 1/2 cup water
- Half packet instant yeast for savory preparations
- 2 pinches salt
- 1 zucchini
- 1 bell pepper
- 1 carrot
- 1 cup pumpkin (your preferred variety)
- 1 cup ricotta
- 3 eggs (medium)
- 2 pinches salt
- 1 teaspoon chopped parsley
Tools
- 1 Bowl
- 1 Pan
- 1 Pie Tin aluminum
Preparation of Saffron Brisée Savory Tart
To prepare the Saffron Brisée Savory Tart, first prepare the brisée pastry by placing the flour together with the instant yeast in a large bowl.
Add a pinch of salt and half of the oil and water in which you have dissolved the saffron packets, and knead with your hands.
Once the liquid is absorbed, add the remaining portion and finish kneading by turning the mixture onto a work surface.
Form a ball, cover it with the bowl, and let it rest while you focus on the vegetables.
I listed the vegetables we used at the end of summer, but if it’s winter, you can replace them with broccoli, celeriac, carrots (which are always available), and of course, lots of pumpkins.
So, clean the vegetables, trim them, and slice the zucchini and carrot into rounds, and chop the bell pepper and pumpkin into small pieces.
In a large pan with high sides, heat a little oil, then add the bell pepper and pumpkin first, season with salt, and stir.
Cook them for 5 minutes, then add the zucchini and pumpkin; if using broccoli, add them now, cut into small pieces.
Cook the vegetables for another 5/6 minutes, adding a little water if needed to prevent them from burning.
Once cooked, let them cool slightly and in the meantime, take the pastry and divide it into 2 parts.
Roll out the brisée with a rolling pin to a thickness of 1/8 inch.
Line a 10/11-inch pie tin with parchment paper, then lay the first sheet of brisée, making it adhere well and reach the edges.
Preheat the oven to 390°F in static mode.
Add the ricotta and slightly beaten eggs to the now lukewarm vegetables and mix well, seasoning with parsley.
Pour the filling into the shell, then cover with the second sheet of brisée, making it adhere well, especially at the edges. You can seal them with a fork or by pinching them.
Bake the Saffron Savory Tart on the middle rack of the oven for at least 30 minutes, checking the degree of browning of the brisée pastry.
If it colors too much on the surface, move it to the lower rack in the last few minutes or cover it on the surface with parchment paper.
Take it out of the oven and let it rest for 5 minutes before bringing it to the table.
Here’s my FACEBOOK PAGE if you want to be updated every day with my recipe.
How to Store the Saffron Savory Tart
You can store it in the refrigerator well-closed in an airtight container for 2 days.
If you prefer, you can also freeze it already divided into portions to take what you need and thaw at room temperature for 30 minutes.
Other Recipes
If you want to see other types of recipes you can return to HOME.
