SAVORY TART WITH PEPPERS AND CHEESE When the first warm days arrive, I love preparing recipes that already smell of summer, and savory tarts are always a dish that everyone agrees on. The shortcrust pastry base is always the same, what changes is the topping that we can adapt based on our tastes and needs; a few days ago, I had some peppers to use up, and what better occasion to include them in a recipe to prepare for dinner? But now follow me into the kitchen, I’ll show you how to make the savory tart with peppers and cheese!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for a Savory Tart with Peppers and Cheese for 4 People
- 2 1/2 cups all-purpose flour
- 2/3 cup butter (cold, chopped)
- 1 pinch salt
- 3 1/2 tbsp water
- 2 peppers
- 3 oz scamorza cheese (sliced)
- 3 1/2 oz burrata cheese
- 3 tbsp grated Parmesan cheese
- to taste salt
- 2 tbsp extra virgin olive oil
- A few leaves basil
Useful Tools for Preparing the Savory Tart with Peppers and Cheese
- 1 Tin
- 1 Pan
Preparation of the Savory Tart with Peppers and Cheese
The first step is to prepare the shortcrust pastry, in a bowl if working by hand, or in the bowl of a stand mixer, add flour, salt, and very cold chopped butter. Work quickly, then add water until you get a firm dough, which you will wrap in plastic wrap and let rest in the fridge for about half an hour.
While the dough is resting in the fridge, in a pan, put two tablespoons of oil and fry the peppers that we have washed, removed seeds and filaments, and cut into strips. Cook covered, season with salt, and if necessary during cooking, add a little water, continuing over low heat until they are soft.
Take a mold about 10 inches in diameter, roll out the shortcrust pastry between two sheets of parchment paper, and when it is rolled out to a thickness of about 1/8 inch, place it in the mold and remove the top sheet of parchment paper.
Trim the edges to a height of about 1 inch, then arrange the slices of scamorza cheese on the bottom, the peppers, the burrata in pieces, and finally sprinkle with breadcrumbs and Parmesan, a bit of basil, and bake at 356°F for about 20 minutes.
Once we take our savory tart with peppers and cheese out of the oven, let it warm slightly, and we will serve it when it’s just warm, to keep the cheeses stringy but enjoy all the flavors fully.
One more tip:
* The shortcrust pastry base is adaptable to any savory tart; you can try many toppings with the vegetables and cheeses you prefer;
* If there are leftovers, store it wrapped in foil in the refrigerator for no more than two days;
* If you don’t like basil, you can replace it with oregano or other aromatic herbs of your choice;
* This recipe contains affiliate links.
