The savory puff pastry tart with peppers, onion, and smoked scamorza is a rustic pie made with a roll of rectangular puff pastry. If you don’t have the rectangular one, you can easily use round puff pastry. For the filling, I chose peppers, red onion, radicchio, and smoked scamorza. The savory tart has a great taste, very balanced, somewhat sweet and somewhat savory. It’s a very complete dish, perfect for a family lunch or dinner. If you like savory tarts, you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients to prepare the savory puff pastry tart with peppers, onion, and smoked scamorza
- 2 cups peppers
- 1 red onion
- 1 roll puff pastry (rectangular)
- 3.5 oz smoked scamorza
- 1 egg (Medium)
- 1 tbsp Pecorino Romano (grated)
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Steps to make the savory puff pastry tart with peppers, onion, and smoked scamorza
To prepare the savory puff pastry tart with peppers, onion, and smoked scamorza, first clean the peppers, wash them well, remove the white central parts and seeds, then cut them into pieces or strips if you prefer. Then clean the onion and slice it thinly. Put in a large pan and cook with some extra virgin olive oil for about 10 minutes over medium-low heat, stirring occasionally. Salt and pepper to taste. Turn off the heat at the end of cooking. Let cool. In a large bowl, place the cleaned and thinly sliced radicchio, an egg, 1 tablespoon of grated Pecorino Romano, and mix. Add the smoked scamorza cut into pieces. Put some inside and keep some scamorza aside to add on top. When the peppers have cooled, add them to the mixture.
Meanwhile, preheat the static oven to 392°F. Take a baking tray and lay the roll of rectangular puff pastry with its parchment paper. Prick the bottom with a fork. Pour the mixture onto the puff pastry and fold the edges towards the center. Use a fork to press the edges to prevent them from opening during baking. Add the remaining pieces of smoked scamorza on top.
Bake for about 25 minutes. It should be nicely golden. Otherwise, continue baking. Remove from oven, let slightly cool, and then serve. Delicious!
Storage and Tips
You can store the savory tart in the refrigerator for up to 2 days in an airtight container.
If you don’t like red onion, you can opt for white or yellow onion.
If you don’t like smoked scamorza, you can simply omit it or use provola instead.
