Salted Agretti Tarts

Salted agretti tarts are a tantalizing appetizer or a delicious second course. Here is how to prepare them:

Ingredients

• 200 g of agretti (cleaned and roots removed)
• 1 roll of brisée pastry or puff pastry
• 200 ml of fresh cream
• 3 eggs
• 100 g of grated Pecorino (or Parmesan) cheese
• Salt and pepper to taste
• Nutmeg (optional)
• Butter to grease the molds
• Breadcrumbs to sprinkle the molds

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. Clean the agretti, removing the roots and the tougher parts. Wash thoroughly under running water and boil for a few minutes in salted water. Drain and chop roughly.
3. In a bowl, beat the eggs with the fresh cream, add grated cheese, a pinch of salt, pepper, and nutmeg (if you like). Mix well until smooth.
4. Stir in the chopped agretti to the egg and cream mixture and mix carefully.
5. Butter and sprinkle breadcrumbs in the tart molds, then line them with brisée or puff pastry, trimming off the excess pastry.
6. Pour the agretti and cream filling into the prepared molds.
7. Bake the salted tarts in the preheated oven at 180 °C (356 °F) for about 25-30 minutes or until the surface appears golden brown, and the pastry is cooked.
8. Allow to cool slightly before unmolding the tarts.

Curiosity

Agretti, also known as monk’s beard, are a spring vegetable typical of the Mediterranean. Rich in minerals and with a slightly acidic taste, they are excellent both raw in salads and cooked in various preparations. In this recipe, they marry perfectly with the rich taste of cream and cheese, creating a fresh and satisfying combination of flavors.

If you can’t find agretti, you can substitute them with spinach or chard for an equally delicious alternative. Enjoy your meal!