The rustic country tart is a colorful dish, full of flavors that pair perfectly.
It’s a great appetizer especially for the Easter period, but it can also be a different main course for a family dinner.
For this recipe I used the aged sausages from Macelleria Pucci. For your online purchases you can use the discount code ilmondodiadry10.
You might be interested in these other treats:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 301.51 (Kcal)
- Carbohydrates 13.73 (g) of which sugars 0.98 (g)
- Proteins 10.30 (g)
- Fat 22.25 (g) of which saturated 1.18 (g)of which unsaturated 1.27 (g)
- Fibers 0.93 (g)
- Sodium 363.10 (mg)
Indicative values for a portion of 100 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 RUSTIC COUNTRY TART
- 1 roll shortcrust pastry (round)
- 3 hard-boiled eggs
- to taste Parmigiano Reggiano (PDO)
- 2 cured sausages (sliced)
- 2 1/2 cups arugula
- 5.6 oz cream cheese (about 3/4 cup)
- to taste pepper
Tools
- 1 Tart pan
PREPARATION OF THE RUSTIC COUNTRY TART
Prepare the shortcrust pastry following this recipe or use a ready-made roll.
Unroll the pastry disk and place it in a tart pan with the provided parchment paper.
Cover the surface with dried beans (or pie weights).
Bake at 356°F for 15 minutes. Remove the parchment with the beans and bake for another 5 minutes.
Remove from the oven and let cool completely.
When the shell is cold, spread it with Certosa (or any other spreadable cheese), and lay the arugula leaves.
Add the hard-boiled eggs cut into pieces, the sliced cured sausages, and plenty of Parmigiano shavings.
A pinch of pepper and a drizzle of extra virgin olive oil to finish, and you can serve the rustic tart.
Adriana’s Tip
You can replace the shortcrust pastry with puff pastry.
