Savory Tart with Agretti and Salmon: perfect as a main dish or as an appetizer, it’s the ideal solution when you’re looking for an original idea that’s easy to prepare.
It’s made in a few steps and looks impressive, especially if finished with a little smoked salmon rosette in the center. Whether for an outdoor picnic or for a last-minute dinner rescue, this quiche will amaze everyone with its wholesomeness.
This recipe was a real discovery: the pairing of agretti (monk’s beard) and smoked fish is spot on, ideal for a tasty and original dish.
I love making savory tarts for dinner when I want something different from the usual. This morning, tempted by some beautiful bunches of agretti I found at the market, I decided to try them for the first time.
They look a bit like chives, but their flavor is unique and slightly tangy. Besides being delicious, they’re a concentrate of goodness: low in calories, high in fiber and great for promoting a feeling of fullness. Thanks to their properties, they’re particularly recommended for people with diabetes or high cholesterol. One more reason to bring them to the table: long live agretti!
Let’s see together how to make the Savory Tart with Agretti and Salmon. Prepare the ingredients and let’s start.
More tasty recipes to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for the Savory Tart with Agretti and Salmon
- 1 roll shortcrust pastry (pâte brisée) (round – or puff pastry)
- 5 oz agretti (monk's beard), cooked, boiled
- 1/2 cup ricotta
- 1/3 cup milk
- 3.5 oz smoked salmon
- 2 eggs
- to taste salt
Tools
- 1 Tart pan or a tart pan 9.5 in diameter
- 1 Pot
- 1 Bowl
Preparation of the Savory Tart with Agretti and Salmon
Making the Savory Tart with Agretti and Salmon is very simple. First, unroll the shortcrust pastry and let it sit at room temperature for a few minutes.
Place it with its baking paper into a baking tin about 9.5 in in diameter, which you have previously buttered, and prick the bottom with a fork.
If you use this clever type of tart pan, it’s not necessary to put the pastry in with the baking paper. You simply pull off the outer ring and you’ll have the plate ready. It’s clever because it has a removable base that lets you lift the tart easily. It’s also non-stick and cleans quickly.
Clean the agretti by trimming the roots and any damaged leaves. Wash them and blanch in boiling, lightly salted water for about 3 minutes. Drain and set aside.
In a bowl, beat the eggs with the ricotta, cut the salmon into strips and add it to the mixture, together with the milk and a pinch of salt.
Sprinkle a little breadcrumb on the bottom of the shortcrust pastry, arrange the agretti evenly and pour the egg-and-ricotta mixture over them.
Bake at 356°F for about 25 minutes, until the tart is well golden and the filling has set.
Remove from the oven and let it cool slightly.
Unmold the tart and finish with a rosette of smoked salmon. Serve warm.
Here is the Savory Tart with Agretti and Salmon ready. Enjoy!
See you next recipe!
Storage
You can store the Savory Tart with Agretti and Salmon in the refrigerator for 2 days, sealed in an airtight container.
How to Reheat It. The microwave tends to make puff pastry or shortcrust a bit chewy. To restore crispness, I suggest:
– Oven or Air Fryer: reheat at 320–338°F for about 5-8 minutes. This trick will make the base crisp again as if just baked.
– Skillet: if you’re in a hurry, heat a slice in a non-stick skillet with the lid on over very low heat for a few minutes.
Tips and Suggestions
– Don’t overcook the agretti! 2-3 minutes in boiling water are enough. They should stay bright green and slightly tender to the bite. After draining, pass them under cold water (or ice) to stop the cooking and fix the color.
– Before adding them to the tart, squeeze them or pat them dry with paper towels. The less water they bring, the better the quiche will turn out.
– Add the smoked salmon raw (as a rosette or in strips) only after baking. The tart’s residual heat will warm it slightly, keeping the delicate flavor intact, which would otherwise become too salty if baked.
– Don’t cut the tart just after taking it out of the oven. Let it rest for at least 15-20 minutes. This lets the filling set perfectly and you’ll get clean, precise slices.
Variations and Substitutions
If you want to personalize your Savory Tart with Agretti and Salmon or if you’re missing an ingredient, here’s a complete guide on how to vary the recipe without sacrificing flavor.
Substituting the Salmon
Smoked salmon has a pronounced flavor. You can substitute it according to your preferences:
– Fish alternatives: smoked trout is the most similar but milder option. Alternatively, use canned tuna in oil well drained or mackerel fillets for a more rustic taste.
– Cured meat version: speck strips recall the smoky note of salmon. Cooked diced ham or crispy pancetta also pair well with the sweetness of ricotta.
– Vegetarian version: replace the fish with chopped sun-dried tomatoes in oil (for saltiness) or crumbled feta.
Changing the Base
Don’t have shortcrust pastry? No problem:
– Puff pastry: will make the tart taller, more airy and buttery.
– “Pasta matta”: a very light base made only with flour, water and oil. It’s ideal if you want a lighter, crunchier version.
– Potato base: you can line the pan with very thin par-cooked potato slices for a gluten-free version.
Varying the Cream
– Instead of ricotta: you can use a soft spreadable cheese (like Philadelphia), mascarpone (for a richer result) or Greek yogurt (for a higher-protein, tangier version).
– Lactose-free: use lactose-free ricotta and milk, or a plant-based cream like soy or oat.
If you can’t find agretti
“Agretti” (also called monk’s beard) are seasonal (typically available from March to May). If it’s not the season, you can use:
– Asparagus: thinly sliced, they resemble agretti and pair wonderfully with salmon.
– Zucchini: cut into matchsticks (julienne) and quickly sautéed.
– Spinach or chard: blanched and well squeezed, so they don’t moisten the base.
More Useful Information about Agretti
Agretti (also known as monk’s beard) are rich in beneficial properties: they are cleansing, refreshing, tonic, diuretic and remineralizing. They are high in vitamin C and calcium, minerals and chlorophyll, which help eliminate waste and contribute to cleansing the blood from cholesterol and triglycerides. Tasty and healthy, they’re a concentrate of virtues and only need a few minutes of cooking.
The Recycling Corner: Zero Waste in the Kitchen
In the kitchen nothing goes to waste! Here’s how to transform the “leftovers” from this recipe into new delights:
– Agretti roots: when cleaning agretti, don’t throw away the final part (the reddish bit attached to the roots). Wash it thoroughly to remove any dirt and fry it in a light batter or simply dusted in flour: it becomes a crunchy, surprising appetizer, similar to little tempura nests.
– Cooking water from blanching agretti is rich in minerals. Don’t pour it down the sink! Let it cool and use it to water houseplants (it’s an excellent natural fertilizer) or use it as a base for a vegetable stock or to cook risotto: it gives a delicate meadow aroma.
– Shortcrust pastry trimmings: if you have dough edges left after lining the tin, don’t overwork them. Roll them out, brush with a little milk, sprinkle sesame seeds or Parmesan and bake them with the tart: you’ll get quick savory snacks for aperitif time.
– Salmon: if the smoked salmon package was too large for the tart, chop the leftover pieces with a bit of butter or spreadable cheese: you’ll get an instant mousse to spread on crostini.
Managing scraps is not only ecological, but a way to discover new flavors and save on daily shopping. Small gestures that are good for the planet and the palate!
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I adapted this recipe from the magazine “Facile Cucina” to suit our tastes.
