The Savory Fennel Tart with Ham, Ricotta, and Pecorino is fragrant, creamy, and super balanced.
You’ll taste the sweetness of the fennel perfectly matched with the savoriness of the ham and pecorino, while the ricotta ties it all together in a soft and enveloping filling.
Perfect as a main dish, for a light lunch, a hearty appetizer, or to bring on a picnic.
I want to leave you with a slightly different idea for a tasty meal.
I made this savory tart with my “crazy dough” and fennel.
This vegetable is not always appreciated, or rather, we usually use it more as a side dish or in salads.
The idea of using it in a course as a main dish or single dish doesn’t always come to mind.
Since fennel is quite watery, you need to be careful how you cook it so that it doesn’t release water and ruin our dish.
I did some tests, and I’d say it’s been tried and appreciated, so I can leave it for you to try. You won’t regret it.
If you love savory tarts, don’t miss these other recipes that I leave you right here below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- puff pastry (I made the pastry with my "crazy dough" recipe you can find here on the blog)
- 2.2 lbs fennel (about 3, I always use the round 'male fennel')
- 2 eggs
- 3.5 oz cooked ham
- 2.1 oz pecorino cheese (cut into cubes)
- 3.5 oz ricotta cheese
- 2 tbsps breadcrumbs (might be needed, if the mixture is too soft)
- 1.4 oz grated parmesan cheese
Tools
- 1 Mixing Bowl
- 1 Colander
- 1 Potato Masher
Steps
Let’s see how to make the savory tart.
Clean the fennel and cook in salted water for about 20 minutes.
They will be ready when you can pierce them with a fork.
Drain and put in a potato masher to remove as much water as possible, you need to literally squeeze them.
Put them in a food processor and puree.
Set the mixture aside to cool.
At this point, I prepared my “crazy dough” Crazy Dough – Bricciola in cucina (giallozafferano.it) or use ready-made puff pastry if you prefer.
If you have never made my “crazy dough” try it, because in 5 minutes you prepare an incredible pastry.
Whether it’s the “crazy dough” or purchased puff pastry, take it and spread it in the pan (on parchment paper), pricking the bottom a little.
Meanwhile, the fennel puree will have cooled down.
Take a bowl, beat the eggs with a pinch of salt, and gradually add the grated parmesan.
Add the diced pecorino, chopped cooked ham, ricotta, and finally the fennel puree.
Mix well, and if the mixture is too soft, add 1 or 2 tablespoons of breadcrumbs.
Pour the mixture onto the pastry and fold the edges.
Bake in a preheated static oven at 356°F for about 40 minutes, until the surface is golden and the filling is set.
Let it cool for 10–15 minutes before cutting: it will be even more delicious
Believe me, even those who don’t like fennel will enjoy this tasty tart. Bon appétit
Storage of Fennel, Ham, and Ricotta Savory Tart
Let it cool completely after baking.
Store it in an airtight container or cover it well with plastic wrap/foil.
It keeps for 2–3 days.
Before eating, heat it for 5–10 minutes in the oven or air fryer: it becomes crisp again better than in the microwave.
CURIOSITY: Did you know there are two types of fennel? Even though they look similar, you can find male and female fennel on the market.
The round ones are “male,” and the elongated ones are female.
Thank you for visiting my page and taking inspiration from my dishes.
I hope to help you in daily life by offering simple and genuine culinary solutions.
I hope to help you in daily life by offering simple and genuine culinary solutions.
FAQ
Did you like the recipe for the fennel, ham, and ricotta savory tart?
If yes and you would like to, rate and review it with the stars below.
If you give me 5 stars, it will obviously be the highest appreciation.
THANK YOU SO MUCH
