The soft savory tart with prosciutto is a simple and quick savory pie to prepare. It can certainly also be a starter on special occasions like Christmas or New Year’s Eve, along with other quick puff pastry appetizers. In reality, it is perfect for many occasions, especially for buffets or meat-based menus.
The soft savory tart allows your creativity to run free. The base is prepared in a few minutes in the so-called “smart mold” for tarts, which has a recess on the base. After baking, the soft tart is flipped, and the filling is placed in the cavity created by the mold.
It is a rich and substantial appetizer, very beautiful to look at, which you can customize as you like. I filled it with prosciutto, mozzarella, tomatoes, arugula, artichokes, but you can create a thousand different flavor combinations. You can fill it with other cold cuts or with tuna or smoked salmon.
It’s a great idea to consider if you need to prepare a more complex menu or with multiple courses: the base is baked the day before, wrapped in plastic wrap, and filled just before serving at the table.
You can prepare the soft savory tart with Bimby and without Bimby: you will find both methods in the recipe.
Before moving on to the recipe, here are some other links that might interest you and that I recommend you take a look at.
- Savory pie with puff pastry ricotta and spinach
- Rustic ring cake with pumpkin and prosciutto with Bimby and without
- Quick savory ring cake with cold cuts and cheese – infallible dinner saver recipe prepared in no time
- Savory plumcake Bimby with prosciutto and green olives – also traditional method
- Cheesecake with salmon and arugula
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 423.84 (Kcal)
- Carbohydrates 22.82 (g) of which sugars 2.13 (g)
- Proteins 16.51 (g)
- Fat 30.50 (g) of which saturated 9.68 (g)of which unsaturated 12.08 (g)
- Fibers 0.97 (g)
- Sodium 1,151.64 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the soft savory tart
- 7.05 oz all-purpose flour
- 3 eggs
- 5/8 cup milk
- 1/3 cup sunflower oil
- 2.82 oz Pecorino Romano cheese (grated or Parmesan)
- 2 pinches salt
- 1 packet instant yeast for savory preparations
- 3.52 oz cream cheese
- 3.52 oz mascarpone (or 3.52 oz of cream cheese or ricotta or robiola)
- 1 pinch salt
- 1 pinch pepper
- 1 sprig chopped parsley
- 2 tablespoons grated Parmesan cheese
- 3.52 oz prosciutto
- 3.52 oz cherry mozzarella balls
- 5 tomatoes
- 5 artichokes in oil
- as needed arugula
- 10 black olives (pitted)
Tools
- Smart mold 24-26 cm
- Electric whisks
- Bowl
Preparation of the soft savory tart with §Bimby and without Bimby
Let’s see together how to prepare this delicious and tasty soft savory tart. I’ll first put the classic method using electric whisks and a bowl and then the Bimby method. If you don’t have any tools available, you can also prepare it by hand without any problems. It will come out good anyway.
Dissolve the instant yeast for savory pies in lukewarm milk and put everything in a fairly large bowl.
Add the eggs and the seed oil. Mix with the whisks to combine the ingredients.
Also add the sifted flour, salt, and grated cheese. Blend with the electric whisks to combine all the ingredients. If preparing by hand, work energetically with a spoon until you get a smooth and homogeneous mixture.
Grease a 26 cm diameter smart mold, pour the mixture in, level the surface with a spoon, and bake in a preheated static oven at 355°F for about 20-25 minutes.
Take it out of the oven and let it cool completely before filling your savory tart.
Prepare the cream by mixing 3.52 oz of cream cheese, 3.52 oz of mascarpone, 2 tablespoons of grated cheese of your choice, a pinch of salt, and some chopped parsley leaves.
Fill the cavity of the savory tart with the cheese cream you just made and spread it evenly.
At this point, proceed with the filling. I used prosciutto, mozzarella, olives, artichokes, and arugula. You can use other ingredients or replace some if you don’t like them.
In any case, for the filling, always start from the outside and work towards the center.For a more pleasant visual effect, try to follow a precise order of the ingredients.
As mentioned, you can prepare the soft savory tart with Bimby and without Bimby. Now let’s see how to prepare it with the Bimby.
If you want to use the Bimby, just put all the ingredients in the bowl: work 1 minute speed 4-5.
Well, your soft tart with Bimby and without Bimby is ready to be enjoyed by you and your guests!
Try it and let me know!
Storage
– The unfrosted base of the soft savory tart can be stored in the fridge wrapped in plastic wrap. You can also freeze it and thaw it as needed, always wrapped in plastic wrap. Make sure it is frozen on a flat base.
– Once filled, try to consume the soft savory tart within 24 hours. It might last longer, but the texture changes over time. Store it in the fridge in a closed container and take it out half an hour before consuming.
FAQ – Frequently Asked Questions
Can I prepare the soft savory tart without a smart mold?
Yes, but with the smart mold you get a raised edge perfect for the filling
Can I replace the prosciutto?
Of course, you can replace it with other cold cuts like speck, bresaola, or cooked ham. You can also create a fish version with tuna or salmon or a vegetarian version with grilled vegetables.
Can I replace the cream cheese?
Yes, you can replace it with ricotta, robiola, stracchino, mascarpone. If you like strong flavors, you can also mix a mild cheese with a few tablespoons of gorgonzola.
Why did my soft savory tart come out a bit dry?
It was probably overbaked. It should be just golden. To recover it, you can try moistening the base with a bit of milk before filling it. Also, try to fill it in advance so the moisture from the filling is absorbed a bit by the base.
Are silicone smart molds also suitable?
Yes, as long as they are of good quality. Grease them lightly if it’s the first time you’re using them, otherwise you risk the tart sticking.
