Radicchio and Scamorza Savory Tart

The savory tart with radicchio and scamorza is a rustic and tasty dish that combines the slightly bitter taste of radicchio with the sweetness of scamorza. Here’s the recipe:

Ingredients

• 1 sheet of puff pastry or shortcrust pastry
• 400 g of Treviso radicchio
• 250 g of smoked scamorza
• 3 eggs
• 200 ml of fresh cream or milk
• Salt and pepper to taste
• Extra virgin olive oil
• 1 clove of garlic
• Grated nutmeg (optional)
• 30 g of grated Parmesan cheese (optional)

Preparation

1. Clean the radicchio by cutting away the harder core and slice it into strips. Wash the strips under running water and let them drain well.

2. In a pan, heat a drizzle of olive oil and a clove of garlic, which will then be removed. Add the chopped radicchio and cook for about 10 minutes, until it softens and loses some of its bitterness. Season with salt and pepper during cooking.

3. Meanwhile, in a bowl, beat the eggs with the fresh cream (or milk), salt, and pepper. Add a grating of nutmeg and the grated Parmesan if you want a more intense flavor.

4. Cut the smoked scamorza into cubes or strips.

5. Preheat the oven to 180 °C.

6. Roll out the puff pastry or shortcrust pastry into a previously greased or lined tart pan, pricking the bottom with a fork to prevent it from puffing up during baking.

7. Spread the radicchio over the pastry base, add the smoked scamorza evenly.

8. Pour the egg and cream/milk mixture over the radicchio and scamorza.

9. Bake the savory tart in the hot oven for about 30-35 minutes, or until the surface looks golden and the pastry is cooked.

10. Let it cool slightly before cutting and serving.

Curiosity

Did you know that the red radicchio, typical of the Treviso area, has been awarded the Protected Designation of Origin (PDO) status due to its unique characteristics? Its slightly bitter flavor and purplish color marry beautifully with smoked cheeses like scamorza, creating a winning combination in this savory tart.