If you’re looking for a show-stopping appetizer, a last-minute dinner saver, or simply a savory treat that combines crunchiness and intense flavors, the recipe for this savory filo pastry tart with zucchini, speck, and cheese is the one for you!
The filo pastry, with its thin and crispy layers, is the real star, a crunchy shell that crumbles with every bite, hiding within its folds a rich and flavorful filling, a harmony of simple yet perfect ingredients: the fresh and delicate zucchini that pairs with the bold flavor of speck, all wrapped in a soft heart of melting cheese.
This rustic tart proves that you don’t need to spend hours in the kitchen to serve something special. It can be prepared in a flash and disappears even faster, perfect to enjoy warm or cold, ideal for a picnic, a buffet, or an aperitif with friends.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 package filo pastry
- 1 zucchini
- 3.5 oz speck
- 2.8 oz cheese (in slices)
- 1 egg
- 0.4 cup milk
- 1 pinch salt
- 2 tbsps grated parmesan (+ extra for the surface)
- to taste black pepper (ground)
- to taste extra virgin olive oil
Tools
- 1 Mandoline
- 1 Brush kitchen
- 1 Small Bowl
- 1 Springform Pan 9-10 inches
Steps
The savory filo pastry tart with zucchini, speck, and cheese is really simple and quick to prepare. Let’s go through the steps in detail.
First, wash, dry, and trim a medium-sized zucchini, then use a mandoline to slice it thinly.
Proceed by unrolling the filo pastry then, very gently, take one sheet, brush it with oil using a silicone kitchen brush, and cover it with a second sheet of filo pastry.
Starting from the long side, fold the two sheets of dough into an accordion shape.
Repeat the operation with the other sheets of filo pastry.
Oil the bottom and sides of a springform pan and insert the folded filo pastry sheets, forming a spiral.
Insert into the folds of the dough the sliced zucchini, speck slices, and cheese slices.
At this point, prepare a mixture of milk and egg and enrich it with grated cheese, salt, and ground black pepper.
Pour the mixture over the uncooked savory filo pastry tart, sprinkle the surface with a little more grated cheese and drizzle with a little extra virgin olive oil.
Bake in a preheated static oven at 356°F (180°C) for 40 minutes: for the first 10 minutes, place the pan on the bottom of the oven, then move it to the middle rack and continue baking for another 30 minutes.
