The savory tart with radicchio, robiola, and cooked ham is a quick-to-prepare rustic dish perfect for a family dinner. Great for a picnic, but also as an appetizer by including a small piece in an assorted plate of hot and cold dishes.
Like any savory tart, it will boast a soft filling composed of creamy cheese, which is the robiola, and raw radicchio.
I enriched the filling with diced cooked ham and julienne mozzarella to give it a stringy and tasty appearance.
I have a weakness for everything that is stringy and melts 😛 it makes the dish appealing at first glance.
The savory tart with radicchio, robiola, and cooked ham is a sudden idea that will win over everyone in the family.
Below you will find some tasty recipes on how to use radicchio.
- Portions: 4
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 sheet of rectangular puff pastry
- 5.3 oz of round radicchio
- 10.5 oz of robiola cheese
- 3.5 oz of diced cooked ham
- 3.5 oz of cooking cream
- 4.2 oz of julienne mozzarella
- to taste of salt
- to taste of white pepper
Steps
Start by removing white parts from the radicchio and soaking it in cold water with a bit of baking soda for 15 minutes to reduce its bitterness.
After the time has passed, rinse under running water and thinly slice it into julienne.
In a bowl, pour the robiola cheese and incorporate the radicchio, add the cream, salt, and white pepper.
Mix well.
Unroll the puff pastry and place it with parchment paper in a baking dish.
Pierce the bottom of the puff pastry with a fork.
Incorporate the prepared mixture inside.
Top with diced cooked ham and julienne mozzarella.
Fold the edges of the savory tart with the puff pastry.
Bake at 392°F for about 25-30 minutes.
The savory tart with radicchio, robiola, and cooked ham is good both hot and cold.
Accompanied by other snacks (which you will find on my blog), it’s excellent for a summer aperitif with your friends.
