From the thinnest bread there comes a savory tart just waiting to be discovered; a truly ingenious recipe. A friend suggested it to me, who had it suggested by a friend who probably got it from another friend and so on. You know how these things go, right? What matters is that it reached me. I adore savory tarts. They’re delicious and also practical because they solve the “what to prepare” problem in one go. This savory tart with carasau bread also has the merit of not being excessively fatty. Yes, because instead of the usual puff pastry, this fantastic Sardinian bread is used, which doesn’t contain a gram of butter (I even used it to make carasau lasagna). To conclude… I can only recommend you try it. I already know you’ll make it very often.
Other “special” savory tarts not to miss:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the savory tart with carasau bread
With these quantities I prepared a square tart with 5 layers of bread in an 8 2/3 in pan. Of course you can use any pan you prefer and increase the ingredients without problems. When you read the recipe you’ll understand that the quantities are really irrelevant.
I bought pre-sliced scamorza at the supermarket. This way the slices are all the same and perfect. You can also use fontina if you prefer.
- 7 oz carasau bread
- 9 oz cooked ham (thin slices)
- 9 oz scamorza (mild or smoked)
- extra virgin olive oil
- oregano
Tools
- 1 Cake pan square 8 2/3 in
- Parchment paper
- Grater coarse-holed
Preparation of the savory tart with carasau bread
Line the pan with parchment paper previously moistened and wrung out.
Make the first layer of carasau bread after quickly wetting it under running water, then drizzle it with a little oil. It doesn’t matter if the bread breaks.
Cover with slices of cooked ham, then place slices of scamorza cheese.
At this point, continue with a new layer of carasau bread (always slightly dampened) and proceed as in the previous steps: bread + a drizzle of oil + slices of ham + slices of cheese. I made 5 layers of bread and finished with ham and strands of scamorza obtained with a coarse grater. Obviously you can make fewer layers if you prefer a lower savory tart.
Finally, sprinkle the surface with oregano.
Bake the savory tart with carasau bread in a preheated conventional oven at 356°F for about 20 minutes. Remove from the oven and enjoy it hot. Super easy, right? Enjoy! Paola
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