OLIVE and SPECK SAVORY TART – super quick, a simple and delicious one-dish meal perfect for dinner, great as an appetizer to make in little time, no rising required.
The olive and speck savory tart is one of my favorites because it combines the simplicity of quick recipes without puff pastry with the rustic taste of the ingredients. The green or black olives add that irresistible salty note, while the crispy speck releases all its aroma during cooking.
It’s a truly tasty recipe for savory buffets, perfect to serve in slices as a quick rustic appetizer, but also as a savory tart for dinner when you want something different from the usual. I often make it when I have little time and want to bring to the table a dish everyone likes, kids and adults alike.
You can easily personalize it: add melting cheese, replace the speck with ham or pancetta, or enrich the dough with vegetables like zucchini or spinach. That way you’ll have a different quick homemade savory tart each time, but always delicious.
Another advantage is that it’s easy to transport, so ideal as a takeaway recipe for picnics, day trips or office lunches. In short, the olive and speck savory tart is one of those go-to recipes you’ll never get tired of making.
Join me in the kitchen today — the olive and speck savory tart is on the menu.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups flour (your preferred type)
- 1/2 cup water
- 1 1/3 tbsp extra virgin olive oil
- 1 tsp instant baking powder for savory preparations
- Half teaspoon salt
- 5.3 oz speck
- 3 tbsp pitted black olives
- 5.3 oz provola cheese
Steps
Pour the flour into a bowl, add the salt and the baking powder, then add the water and oil and mix thoroughly.
Work the dough on a work surface then divide it in half and roll each piece out, place one half in a greased pan.
Add the slices of speck, the pitted olives and the provola cut into pieces, then seal with the other sheet and cook for about 7 minutes.
Flip and cook the other side for about another 7 minutes.
Enjoy!
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OLIVE and SPECK SAVORY TART – super quick
Extra tips
Use a ready-made rectangular puff pastry to speed up preparation.
For a milder taste replace the speck with cooked ham.
Add provola, scamorza or fontina for a melty version.
For a decorative effect, brush the surface with an egg yolk and sprinkle with sesame seeds.
Great both hot and cold: you can prepare it in advance and heat it a few minutes before serving.
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FAQ OLIVE and SPECK SAVORY TART – super quick
Can I prepare the olive and speck savory tart in advance?
Yes, you can make it a few hours ahead and reheat it in the oven when serving.
What can I substitute for speck?
Cured ham (prosciutto crudo), pancetta or even a mix of cheeses work well for a vegetarian version.
Can the savory tart be frozen?
Of course, you can freeze it already cooked and reheat it in the oven for 10-15 minutes.
Are green or black olives better?
It depends on taste: green ones are more delicate, black ones give a stronger flavor.
Is it also suitable as a main course?
Absolutely yes, perhaps accompanied by a nice fresh salad.
