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Savory tart with Gruyère cream and radicchio

17/11/2023

Here is a recipe for a delicious savory tart with Gruyère cream and radicchio, with an Italian touch in the selection of cheeses and aromatic herbs used to flavor the dish.

Ingredients

  • For the brisée pastry:

    • 250 g of flour
    • 125 g of cold butter, cubed
    • 1 egg
    • A pinch of salt
    • 1-2 tablespoons of cold water (if necessary)

  • For the filling:

    • 250 g of grated Gruyère
    • 200 ml of fresh cream
    • 2 eggs
    • Salt and pepper to taste
    • Nutmeg (optional)

  • For the radicchio:

    • 2 heads of red radicchio
    • 2 tablespoons of extra virgin olive oil
    • Salt and pepper to taste
    • 1 clove of garlic
    • Balsamic vinegar (to deglaze)

Preparation

  1. Start with the brisée pastry: in a large bowl, combine the flour with salt and cold butter. Work the mixture with your fingertips until it resembles coarse sand. Add the egg and blend the ingredients together. If the dough is too dry, add a little cold water. Form into a ball, wrap it in cling film and let it rest in the fridge for at least 30 minutes.

  2. For the filling: in another bowl, mix the grated Gruyère with the cream and eggs. Season with salt and pepper, and if you like, a pinch of nutmeg. Set aside.

  3. Clean the radicchio and cut it into strips. Heat the oil with the garlic clove in a pan. Add the radicchio, salt and pepper and let it wilt slightly. Deglaze with a bit of balsamic vinegar and let it cool.

  4. Roll out the brisée pastry into a thin sheet and line a previously buttered and floured tart pan. Prick the base with a fork.

  5. Spread the radicchio over the pastry base, then pour the Gruyère cream on top.

  6. Bake in a preheated oven at 180 °C for about 30-40 minutes or until golden.

  7. Let the savory tart cool slightly before serving.

Curiosity

Gruyère is a Swiss cheese known for its rich and slightly salty flavor, which blends perfectly in this tart to give a decisive and enveloping taste. This tart is great both as an appetizer and as a main course, perhaps accompanied by a fresh salad or, to stay on the Italian theme, a nice glass of Friulian or South Tyrolean white wine that goes well with the sweetness of the radicchio and the strong flavor of the cheese.

Savory tart with Gruyère cream and radicchio