EASTER SAVORY TART, rustic pie ready in a few minutes, an easy savory pastry to prepare, ready in a few minutes, a tasty idea with cured meats, cheeses, peas and eggs, typical of Easter.
I had some leftover cured meats in the fridge, a few slices of cheese and half a jar of peas… and that’s how this Easter savory tart was born — super easy and incredibly tasty. It’s one of those savory pies that really take only a few minutes to prepare. A savory tart perfect as an Easter starter, ideal for Easter lunch or for the traditional Easter Monday picnic.
This rustic savory tart is the perfect recipe when you want to put something flavorful on the table without spending hours in the kitchen. The rich filling with cured meats, cheeses, peas and eggs makes it substantial and incredibly tasty, while the crispy base contains all the flavor of traditional Easter recipes.
It’s one of those preparations that always works: simple, quick and very versatile. You can serve it as an Easter starter, as a main dish for a rustic dinner or take it on an outing.
Follow me in the kitchen today: here is the Easter savory tart.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 1 2/3 cups flour (the one you usually use)
- 1 egg
- 7 tbsp water
- 1/2 teaspoon salt
- 1/2 packet instant baking powder for savory preparations
- 3.5 oz provola (cheese)
- 1 oz diced speck
- 1 oz salami
- 1 oz prosciutto crudo (cured ham)
- 1 oz cooked ham
- 3 oz provolone
- 2/3 cup peas, canned, drained
Steps
For this recipe I used a mixed selection of cured meats and cheeses ready from the deli counter.
Put the flour in a bowl, add the baking powder and salt, add the egg and mix, then add the peas and all the cured meats with the cheeses.
Alternate everything with the water; if the dough is too stiff add a little more water.
Pour the mixture into a 9-inch pan lined with parchment and bake in a preheated oven at 356°F for 20 minutes, or cook in a skillet turning it for about 15-20 minutes.
Bon appétit
If you like the recipe click the stars at the bottom of the article. THANK YOU!
EASTER SAVORY TART rustic pie in a few minutes
Useful tips for a perfect savory tart:
– Use mixed cured meats to get a richer, more flavorful filling.
– Don’t overdo the liquids in the filling to avoid a soggy base.
– You can prepare it in advance and gently reheat it before serving.
– Add whole eggs to the filling for the visual effect typical of Easter recipes.
– Serve it warm to best enjoy the creaminess of the filling.
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FAQ EASTER SAVORY TART rustic pie in a few minutes
Can I prepare the Easter savory tart in advance?
Yes, you can prepare it a few hours ahead or the day before and warm it slightly before serving.
Which cured meats should I use for the Easter tart?
You can use salami, cooked ham, speck or pancetta, even mixed together.
Is the savory tart suitable for Easter Monday (Pasquetta)?
Yes, it’s perfect because it’s easy to transport and tastes great at room temperature.
Can it be frozen?
Absolutely yes. You can freeze it already cooked and reheat it in the oven when you want to serve it.
How to make a more flavorful savory tart?
Use melting cheeses and quality cured meats: the filling will be richer and tastier.
