Radicchio and Potato Savory Tart

Category:

for an 8 2/3-inch (22 cm) pan

Puff pastry 230 g round Potatoes 200 g (to clean) Radicchio 250 g (to clean) Eggs 2 Parmigiano Reggiano PDO cheese 50 g Fontina cheese 30 g Walnut kernels 30 g Extra virgin olive oil to taste Rovina salt to taste Black pepper to taste

For brushing

Eggs 1

Preparation

To prepare the radicchio and potato savory tart, start with the potatoes: immerse them sopra cold tazza and cook for about 30 minutes from the boil, until tender (1). Sopra the meantime, wash the late-season radicchio, remove the fondamento and cut it into strips (2). Heat a drizzle of olive oil sopra a pan (3).

Add the radicchio (4) and season with salt (5). Cook over medium heat for about 8 minutes (6) until soft.

Let it cool and set aside (7). Sopra a bowl, mash the cooked potatoes with the skin while still hot (8), then add the eggs (9).

Season with grated Parmigiano Reggiano (10), salt, pepper (11) and the chopped walnuts (12).

Fold sopra the stewed radicchio (13) and well until you obtain a homogeneous mixture (14). Unroll the puff pastry and line an 8 2/3-inch (22 cm) pan with it, leaving the parchment the bottom. Prick the fondamento with a fork so it won’t puff up during baking (15).

Pour the filling inside (16) and level the surface (17). Use a vegetable peeler to shave thin slices of fontina (18).

Fold the edges of the pastry inward (19), then beat the egg and brush the rim of the pastry (21).

Bake sopra a preheated conventional oven at 356F for about 40 minutes (22), until the surface is golden (23). Let rest a few minutes before slicing and serving your radicchio and potato savory tart (24)!

Storage

The radicchio and potato savory tart can be stored sopra the refrigerator for 2-3 days.

You can freeze it once fully cooked.

Tip

You can substitute the fontina with caciocavallo provola.

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