SOFT savory Easter tart, the perfect appetizer for the holidays to make quickly: a savory cake filled with ricotta, peas and pancetta, enriched with eggs and cured meats.
I had some typical Easter ingredients to use and zero desire to make complicated doughs, so this SOFT savory Easter tart was born… and honestly, it is one of those recipes you will make every year 😄 Soft, tasty and super easy, perfect when you want to bring something beautiful and delicious to the table without spending hours in the kitchen.
What I love about the SOFT savory Easter tart is that you can really prepare it in no time: mix, pour into the pan and bake. The filling stays creamy and rich, while on top you can have fun adding eggs, cured meats or whatever you have in the fridge, so it is also perfect to use up leftovers.
Follow me in the kitchen today, we are making the soft savory Easter tart.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 2 cups flour (low-gluten (cake) flour, the one you usually use)
- 1 egg
- 6 tbsp butter
- 3 tbsp + 1 tsp tbsp water
- Half tsp salt
- 1 tsp instant baking powder (for savory preparations)
- 1 cup ricotta
- 1 egg
- 2/3 cup peas, canned, drained
- 3 oz pancetta
- salt
- 2 eggs (or 3)
- 4 slices speck
- mixed salad
Steps
Pour the flour with the baking powder and salt into a bowl, or onto the work surface, and make a well in the center.
Add the egg, the butter in pieces and some water, start working the dough then move to the work surface and knead until you obtain a smooth mixture.
Roll out the dough and fit it into a 9-inch (22 cm) tart pan. Work the ricotta with the drained peas, the pancetta, the egg and the salt; if you prefer you can add pepper and Parmesan.
Pour everything into the shell then bake at 356°F for about 30 minutes. In the meantime, boil the eggs.
Remove from the oven, place on a serving plate and enrich with slices of speck, halved or quartered boiled eggs, arugula or mixed salad and serve.
Bon appétit
If you like the recipe click the stars at the bottom of the article. THANK YOU!
SOFT savory Easter tart
Useful tips
Use well-drained ricotta to avoid an overly wet filling
Do not overcook the peas if you use fresh ones, they should stay bright green
You can enrich the tart with different cheeses for more flavor
Also great cold, so perfect to prepare in advance
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FAQ SOFT savory Easter tart
Can I prepare it the day before?
Yes, it remains soft and even more flavorful.
Can I replace the pancetta?Of course, ham or salami work very well too.
Can it be frozen?
Yes, once baked and cut into slices.
Can I make the soft savory Easter tart without eggs on top?
Yes, it is still delicious and simpler.
