The savory tart with radicchio, pancetta and ricotta is a simple yet characterful dish, where the elegant bitterness of radicchio blends with the savory notes of pancetta and the velvety softness of ricotta.
It’s a perfect recipe for an informal dinner, a Sunday brunch or to add a special touch to an aperitif with friends. Preparing it is a heartwarming gesture: a few genuine, well-combined ingredients that turn an ordinary moment into a small pleasure to share.
If you love the flavor of radicchio, here are other ideas you can try cooking
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking time: 35 Minutes
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for the savory tart with radicchio, pancetta and ricotta
- 1 sheet puff pastry (round)
- 7 oz Chioggia radicchio (about 2 1/2 cups chopped)
- 7 oz ricotta (about 3/4 cup)
- 6 oz smoked pancetta (diced, about 3/4 cup)
- 3.4 fl oz red wine
- 2 oz yellow onion (about 1/4 cup chopped)
- 1/2 cup grated Parmesan (about 2 oz)
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch garlic powder
Tools
- 1 Frying pan
- 1 Baking pan
- 1 Knife
- 1 Spoon
- 1 Bowl
Preparation of the savory tart with radicchio, pancetta and ricotta
In a frying pan, sauté the olive oil with the chopped onion. When it becomes soft, add the pancetta cut into cubes and let it brown for a few minutes. Season with pepper and garlic, then add the thinly sliced radicchio and mix well. After five minutes, deglaze with the red wine and continue cooking until the alcohol has completely evaporated. Let cool.
Place the stewed radicchio in a bowl, add the ricotta and the egg and mix well. If necessary, add a pinch of salt, then pour the filling into the puff pastry shell. Sprinkle with Parmesan and bake. Static oven, at 356°F for 35 minutes.
Perfect as a main dish for a quick and flavorful dinner, it’s also great to take to work or school: it’s easy to transport and remains delicious even at room temperature. Ideal for a buffet or a substantial aperitif, cut into small squares, it’s also very convenient for a picnic.
Serve it slightly warm, when the flavors harmonize best and the texture is ideal. As an appetizer or aperitif, cut into small squares or wedges; if you serve it as the main dish, pair it with a fresh salad to balance the richness of the filling.
TIPS & NOTES
⏳ How long it lasts
At room temperature: better not to leave it out for more than a few hours.
In the refrigerator: it generally keeps for 2–3 days, well covered or stored in an airtight container.
In the freezer: many savory tarts are suitable for freezing; generally they can remain in the freezer for several weeks if well protected from freezer burn.
❄️ Best way to store it
Let it cool completely before storing.
Use an airtight container or wrap it carefully to avoid absorbing fridge odors.
If you freeze it, portion it beforehand: it will be more convenient to thaw when needed.
To reheat, the oven is the best choice to restore crispness to the base.
For a savory tart with radicchio, pancetta and ricotta, you can play with different pairings: radicchio brings a slightly bitter note, pancetta adds savoriness and ricotta softens everything. Here are some wines that really enhance the dish.
🍷 White wines
Perfect if you want a fresh and balanced pairing.
Gewürztraminer: aromatic and soft, it tones down the bitterness of radicchio.
Pinot Bianco: elegant and clean, it accompanies without overpowering.
Soave Classico: mineral and light, great to lighten the pancetta.
Vermentino: aromatic and savory, it gives liveliness to each bite.
🍷 Light red wines
Ideal if you prefer a red but without weighing things down.
Pinot Noir: delicate, fruity, perfect with ricotta and pancetta.
Bardolino: fresh and easygoing, great with savory tarts and rustic dishes.
Lagrein Kretzer (Alto Adige rosé): a pleasant middle ground, fresh but structured.
🍾 Sparkling wines
An always-winning choice with savory tarts.
Prosecco Brut: fresh and immediate, it cleans the palate well.
Franciacorta Satèn: creamier and more refined, ideal if you want an elegant touch.
