The soft savory tart is a fluffy cake to be served cold, with a delicate taste and a scenic appearance.

Ideal for buffets, appetizers, and refreshments, it captivates with its freshness and the ability to customize it in countless ways.

It can be filled with vegetables, cheeses, cold cuts, olives, or savory mousses, creating a different and tasty combination each time.

The base is cooked in the so-called “smart mold”, a pan with a central hollow perfect for holding the filling.

There is also a sweet version, equally simple to prepare and delicious to serve on any occasion.

If you’re looking for more ideas for preparing tasty savory pies, don’t miss the following links:

Ingredients

Tools

Preheat the oven to 350°F
In a large bowl, beat the eggs with the milk and oil. Add the grated Parmesan, then combine with the sifted flour, yeast, and a pinch of salt. Mix well until you get a smooth and homogeneous mixture.
Pour the batter into a smart mold (the one with the central hollow) about 11 inches, slightly oiled and floured.
Bake in a preheated static oven at 350°F for about 20-25 minutes or until the base is golden and cooked.
Remove from oven and let cool completely, then flip it onto a serving plate.
Spread a generous layer of cream cheese inside the hollow of the base, then decorate with cut cherry tomatoes, mozzarella balls, corn, green and black olives.
Play with the colors for an even more inviting effect!
Enjoy your meal!

You can fill it with cooked or raw ham, tuna, salmon, salami, bresaola, and Parmesan flakes.

Serve cold.

Store in the fridge, covered by a cake cover, and consume within 2 days.

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