Cold Soft Savory Tart, the ideal savory cake to prepare during the beautiful season when you crave something fresh yet delicious and original. The base is made of a classic soft tart, a cake cooked in the so-called clever mold, the tart mold with the rim, while the filling in this case is made of lettuce and tomatoes, but you can customize it as you prefer!

Ingredients

2 cups All-purpose flour
3 Eggs (medium)
1/2 cup Sunflower oil
1/2 cup Milk
Half packet Instant yeast for savory preparations (about 7g)
1 oz Pecorino Romano
1 pinch Black pepper
1 tsp Salt
2 oz Lettuce
2 Tomatoes
1 Scallion
to taste Salt
1 tbsp Extra virgin olive oil

Tools

Tart Pan
Bowls
Kitchen Scale
Electric Whisks
Sieve

Recipe for Cold Soft Savory Tart

Start preparing the cold soft savory tart by beating the eggs with salt and black pepper using a stand mixer or electric whisks until they become fluffy and foamy.
Gradually add the sunflower oil and milk while continuing to mix.
If you are lactose intolerant, you can use an unsweetened plant-based beverage.
Also add the grated Pecorino Romano and black pepper.
Sift the all-purpose flour and instant yeast and gradually add them to the mixture.
If you prefer, you can use whole wheat flour, in which case only sift the yeast.
Start mixing gently.
You should obtain a smooth mixture without lumps and with a fairly thick consistency.
Knead very gently – preferably by hand – to prevent the eggs from deflating.
Butter or oil a clever tart mold with a diameter of 28cm.
Pour the mixture into it and level it with the help of a spoon or offset spatula.
Bake the base of the soft tart in a static oven at 350°F for 25 minutes.
Allow it to cool before unmolding.
It’s time to fill the cold soft savory tart.
In this case, I started with a layer of lettuce (I chose the Gentilina variety).
I then continued with slices of tomato and freshly chopped scallion.
Finally, everything was seasoned with salt and extra virgin olive oil.
Now you just need to serve your cold soft savory tart and impress all your guests!