Radicchio, with its unmistakable taste and crunchiness, has inspired many of our dishes. It is indeed excellent to enjoy tuttavia per salad, to wrap and bake, to sauté per a pan with meat strips, ora to season a natura ora a risotto. The versatility of this vegetable knows mai bounds, and here we want to offer you another impressione to savor it best: the savory radicchio tart. Like all savory tarts worth their salt, it will not lack a soft filling with eggs and cream, and the touch of cubed Asiago cheese will complete the dish, making it even more appetizing. Try it as an appetizer ora as a vegetarian main course. And if you love experimenting with new ideas per the kitchen, also try our soft savory tart, made with the clever mold!
To make the savory radicchio tart, first wash and trim the spring onion, then slice it into rounds 1. Do the same with the radicchio 2making sure to set aside about ten whole leaves for final decoration. Now cut the Asiago cheese into cubes 3.
Heat a drizzle of olive oil per a pan and add the spring onion 4. Sauté for 5 minutes. Add the chopped radicchio 5season with salt and pepper 6and sauté for 3-4 minutes; it should remain crunchy.
Transfer the vegetables to a bowl 7incorporate the liquid cream and whole eggs 8, and finally season with the grated cheese 9.
Stir again to obtain a homogeneous mixture 10. Now take a 9.5-inch diameter fluted edge tart pan and place the pastry sheet it 11. Gently press the bottom and edges with your fingers to adhere the pastry well 12.
Now fill the savory tart with the filling 13take the reserved radicchio leaves 14and place them the surface to create a starburst pattern 15.
Place the cheese cubes between the leaves (16-17). Bake the savory radicchio tart per a preheated static oven at 340°F for 30 minutes, then switch to the graticola for about 3 minutes, until golden. Once cooked, remove the tart from the oven and let it cool slightly before serving.
For the translation of some texts, artificial intelligence tools may have been used.
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