I love savory tarts; they are a real wildcard in the kitchen when you have little time for lunch breaks, when you want to prepare a tasty and informal appetizer, or to take to the beach or on a trip.
They are made year-round, and in summer, things don’t change, we just have more choices regarding ingredients: lots of fresh and colorful vegetables that, besides making any Savory Tart tastier, also make it more beautiful.
The recipe we’ll prepare today is the Summer Savory Tart that is most popular in my house, with a base of shortcrust pastry and a filling made of many seasonal vegetables like bell peppers, zucchini, and tomatoes enriched with melting scamorza cheese.
A fresh and tantalizing recipe, excellent both hot and at room temperature, very fragrant and colorful that will win you over at the first bite.
I preferred to use shortcrust pastry instead of puff pastry because I believe it’s more suitable for this type of filling, as the vegetables contain a lot of water that might make the puff pastry soggy, which doesn’t happen with the shortcrust that has a consistency more similar to pie crust.
Wanting to do things more quickly, I used ready-made bases found in the supermarket, but for the more willing, I leave at the bottom of the recipe ingredients and directions to prepare the homemade savory crust – a simplified version of shortcrust pastry.
And now turn on the oven, even if it’s hot, because this delicious Summer Savory Tart is worth making!
If you love making savory tarts with vegetables that are simple yet creative, favoring seasonal vegetables, also try
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 232.68 (Kcal)
- Carbohydrates 14.05 (g) of which sugars 4.09 (g)
- Proteins 8.91 (g)
- Fat 15.76 (g) of which saturated 0.70 (g)of which unsaturated 0.09 (g)
- Fibers 2.17 (g)
- Sodium 16.31 (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
- 1 roll shortcrust pastry
- zucchini (1 large)
- bell pepper (1 red or yellow)
- carrot (1 large)
- cherry tomatoes (about 6/7)
- 5.3 oz scamorza cheese (or provolone)
- 1 pinch dried oregano
- 2 tbsp extra virgin olive oil
- 1 clove garlic
Tools
- Mandoline
- Bowl
- Pan
- Baking Pan
Steps
Slice the zucchini and carrot into thin rounds, dice the bell pepper, and quarter the cherry tomatoes. Cut the scamorza cheese into thin slices.
Put 2 tablespoons of extra virgin olive oil in a non-stick pan, and when it’s heated, add the crushed garlic, let it flavor for a minute then remove the garlic.
Add the vegetables and cook over medium heat for about 5 minutes; they should remain firm and not fall apart because they will receive a second cooking in the oven.
Spread the shortcrust pastry base in a 9-inch baking pan (8 inches will also work) and arrange the sliced scamorza cheese on the bottom. Lay the vegetables on top, trying to alternate them.
Sprinkle with oregano and add some more scamorza cubes.
Bake in a static oven at 374°F for about 30 minutes. The pastry should be slightly golden. Once ready, take it out and let it cool slightly before removing it from the pan.
Serve the Summer Savory Tart warm or at room temperature.
-
follow my Instagram profile by clicking HERE
NOTES
BASE You can use puff pastry as an alternative to shortcrust. If you want to prepare shortcrust pastry at home, here are the quantities and recipe below.
HOMEMADE SHORTCRUST PASTRY
To prepare shortcrust pastry at home, you will need: 7 oz of cold Butter from the fridge, 1.5 cups of All-purpose Flour, 3.5 tbsp of Ice water, a pinch of Fine Salt. Put the flour, cold butter cut into pieces, and salt into the mixer with the blades and blend for a few seconds. Then add the ice water and work the dough for about 2 more minutes until it has compacted. Transfer it to a work surface, knead it for a moment, form a dough ball, and let it rest wrapped in plastic wrap in the fridge for at least 40 minutes before using it.
VEGETABLES For this Summer Savory Tart, I decided to use zucchini, peppers, and tomatoes, but feel free to change the vegetables to your liking or based on what you already have in the refrigerator.
CHEESE For the filling, you can use other cheeses such as caciocavallo, fontina, or mozzarella.
STORAGE
Store the Summer Savory Tart with peppers in the refrigerator in a container for up to 2 days. Alternatively, you can freeze it in portions, and when you want to use it, after thawing, put it in the oven for a few minutes.
