Beetroot Savory Tart (Torta Salata alla Barbabietola)
This Beetroot Savory Tart is a delicious and visually stunning appetizer perfect for any gathering. The vibrant color of the beetroot combined with the creamy richness of gorgonzola creates a harmonious blend of flavors. This tart, made with a crisp puff pastry crust and topped with fresh herbs and a light egg wash, is sure to impress guests at any dinner or celebration. Whether you’re hosting a special event or simply looking for a unique dish to enjoy with friends, this savory tart is a wonderful option.
Servings: 6 | Preparation Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Puff Pastry (Pasta Sfoglia) | 230g |
| Cooked Beetroot (Barbabietole precotte) | 210g |
| Gorgonzola Cheese | 150g |
| Fresh Thyme (Timo) | 3 sprigs |
| Fine Salt (Sale fino) | To taste |
| Black Pepper (Pepe nero) | To taste |
| Egg (Uovo) | 1 |
Nutritional Information (Approx. per serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 8g |
| Carbohydrates | 25g |
| Fat | 24g |
| Fiber | 2g |
| Sodium | 410mg |
Instructions:
-
Prepare the Ingredients:
Begin by preparing the ingredients for the tart. Take the cooked beetroot and slice it into thin rounds, about a few millimeters thick. Next, remove the rind from the gorgonzola cheese and cut it into small cubes. Separate the egg yolk from the white, placing each into separate bowls. Lightly beat both the yolk and white with a fork. -
-
Prepare the Puff Pastry:
Unroll the puff pastry dough on a clean surface and cut it in half lengthwise. Place one of the halves onto a baking sheet lined with parchment paper. Preheat your oven to 180°C (350°F) in static mode (not convection). -
Assemble the Tart:
Lay the beetroot slices over the pastry, leaving a border around the edges to ensure the pastry crisps up. Evenly distribute the gorgonzola cubes on top of the beetroot slices. Season the filling with a pinch of salt, a dash of black pepper, and sprinkle the fresh thyme leaves over the entire surface. -
Seal the Tart:
Using the second half of the puff pastry, make several closely spaced horizontal slits along the length of the dough with a pastry cutter or a sharp knife. Leave the edges of the pastry intact to form a sealed border. Carefully lift the cut pastry and lay it over the beetroot and gorgonzola-filled pastry, aligning the edges. -
Seal the Edges:
Press down gently around the edges with your fingers to seal the two layers of pastry together, ensuring no filling leaks out during baking. -
Apply the Egg Wash:
Take the egg yolk you set aside earlier and use a pastry brush to coat the entire surface of the tart with the yolk. This will give the crust a golden, glossy finish once baked. -
Bake the Tart:
Place the tart in the preheated oven and bake for about 15 minutes, or until the pastry is golden brown and fully cooked. The tart should be crisp and slightly puffed. -
Cool and Serve:
Once baked, remove the tart from the oven and allow it to cool slightly. Slice the tart into six portions, and serve warm or at room temperature. Enjoy!
Tips for Perfect Beetroot Savory Tart:
- Puff Pastry: Ensure that your puff pastry is chilled when you begin to work with it, as it will be easier to handle and will puff up more evenly during baking.
- Beetroot: If you are using fresh beetroot instead of pre-cooked, be sure to cook and peel them before slicing them into rounds.
- Gorgonzola: If you prefer a milder flavor, you can substitute the gorgonzola with another soft cheese such as brie or ricotta.
- Herbs: Fresh thyme is perfect for this tart, but you can experiment with other herbs like rosemary or sage for different flavor profiles.
This Beetroot Savory Tart offers a wonderful combination of flavors, from the sweetness of the beetroot to the creamy richness of the gorgonzola, balanced by the fresh thyme and the buttery crisp puff pastry. It’s an elegant appetizer that is sure to be a hit at your next gathering or special occasion!
