The SAVORY TART WITH BRUSSELS SPROUTS, CACIOCAVALLO AND PANCETTA, rustic, fragrant and full of flavor, wins you over at the first bite. The flaky crust encloses a creamy, savory filling where the sweetness of the sprouts pairs with the saltiness of the pancetta and the meltiness of the caciocavallo. Ideal as an appetizer, main course or one-dish meal, it’s a simple but impressive recipe perfect for bringing the most authentic winter flavors to the table.
Perfect enjoyed hot, when the caciocavallo is still stringy, or warm, when the flavors are even more harmonious. Served with a simple salad or cut into small wedges for a buffet, this savory tart will become one of your favorite autumn recipes.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup all-purpose flour
- 4 tbsp butter (cold)
- 2 1/2 tbsp water (very cold)
- 1/4 tsp salt
- 9 oz Brussels sprouts (about 12–15 small sprouts)
- 2 eggs
- 3.5 oz caciocavallo (or spicy provolone or Gruyère)
- 1.7 fl oz milk
- 1.4 oz Parmesan (about 1/3 cup grated)
- to taste salt
- to taste black pepper
- 1 oz smoked pancetta
For the savory tart with Brussels sprouts, caciocavallo and pancetta you will need
- 1 Pot
- 1 Bowl
- 1 Tart pan 8 in
- 1 Whisk
- 1 Grater
- 1 Rolling pin
- 1 Pastry board
Preparation savory tart with Brussels sprouts, caciocavallo and pancetta
Sift the flour into a large bowl and make the classic well in the center.
Add the cold butter in pieces, the very cold water and the salt. Begin to quickly work the butter into the water, being careful not to warm the dough too much.
Gradually incorporate the flour into the water and butter until you obtain a homogeneous dough.Wrap the prepared shortcrust pastry in parchment paper or plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Trim the base and outer leaves of the sprouts. Blanch them in salted water for 7–8 minutes, until tender but still firm.
Drain them and cool in an ice bath to stop cooking and fix the color.In a bowl, mix the eggs with the milk, salt and pepper. Add the grated caciocavallo and the Parmesan and mix until you obtain a fairly thick mixture.
Drain and halve the sprouts.
Roll the pastry to a thickness of 0.08 in (2 mm) and line an 8 in tart pan.
Pour in the egg mixture and level it. Arrange the sprouts in a radial pattern (lightly salt them) and place the diced smoked pancetta in the gaps.
Bake in a preheated conventional oven at 374°F for 35–40 minutes, until the surface is golden and the filling is well set.
Remove the savory tart with Brussels sprouts, caciocavallo and pancetta from the oven and let it cool slightly.
Tips & variations
You can add some toasted hazelnuts for a crunchy touch.
Replace the pancetta with speck (smoked ham) for a smokier flavor.
