Today I’ll share a super easy and delicious recipe: the savory ricotta and fennel tart without eggs. It’s one of those dishes you can prepare in just a few minutes with simple, genuine ingredients, but it always makes a great impression. If you’re looking for a vegetarian savory tart, a light fennel recipe, or an egg-free savory tart, this is definitely worth trying!
I prepared it like this: I boiled the fennel until tender, then I rolled out the puff pastry directly into the baking dish. In a bowl, I mixed creamy ricotta, nutmeg, a pinch of salt, and diced Galbanino cheese. A simple yet tasty cream, perfect for pairing with fennel. I filled the puff pastry base with fennel and the ricotta cream, leveled it well, and off to the oven!
The result? A savory ricotta and fennel tart with a delicate taste, a soft and gooey filling, and an irresistible golden crust. It’s great both hot and cold, perfect for a quick dinner, a light lunch, or to take to the office. If you’re looking for ideas to cook fennel, or egg-free vegetarian recipes, this savory tart is a practical and delicious solution.
Plus, it’s a budget-friendly recipe, egg-free, and ready in less than half an hour. I’ll explain everything step by step, so you can make it too with what you already have in the fridge. Trust me, it’s one of those smart recipes that save dinner!