Beer-Infused Rustic Savory Tart with Sausage, Zucchini, and Ricotta

Beer-Based Savory Rustic Tart Recipe

A savory rustic tart with a delightful twist, featuring beer-infused pastry and a rich, hearty filling of sausages, ricotta, and zucchini. This flavorful dish is perfect for any gathering or a cozy dinner at home.

Category: Main Course
Serves: 1 (makes one 26 cm tart)

Ingredients

For the Pastry:

For the Filling:

Instructions

Step 1: Preparing the Pastry

Start by preparing the beer-infused shortcrust pastry. In a food processor, combine the flour, cold butter cut into small cubes, and a pinch of salt. Pulse the mixture until it resembles coarse crumbs.

Transfer the mixture onto a clean surface, forming a well in the center. Gradually add the cold beer, working quickly with your hands to combine the ingredients. Dust your hands and the work surface with flour as needed, and knead the dough until it is smooth and elastic. Once done, wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.

Step 2: Preparing the Filling

While the pastry is resting, start preparing the filling. Heat a drizzle of olive oil in a pan over medium heat. Add the peeled sausage and break it up into small pieces as it cooks. Brown the sausage until fully cooked, and then set it aside to cool.

Next, wash and prepare the zucchini flowers by cutting them off the baby zucchinis at the base. Set the flowers aside for later use.

In a separate bowl, strain the ricotta cheese using a fine mesh sieve to remove excess moisture. This will help create a smoother, creamier texture. After straining, transfer the ricotta into a large mixing bowl. Add the whole milk and stir to combine, making the ricotta slightly smoother.

Add the grated Parmigiano Reggiano cheese to the ricotta mixture, followed by the cooked sausage and zucchini (be sure to remove any excess water from the zucchini). Season with salt, black pepper, and freshly picked marjoram leaves. Mix everything well to ensure all ingredients are evenly incorporated.

Step 3: Assembling the Tart

Preheat the oven to 180°C (160°C for a fan oven). Take the chilled pastry dough from the refrigerator and divide it into two portions: one larger portion (about 2/3 of the dough) for the base, and a smaller portion for the lattice top.

Roll out the larger portion of dough on a floured surface to about 1 cm thick. Use a rolling pin to transfer the dough onto a 26 cm tart pan lined with parchment paper that has been dampened and squeezed out (this ensures it adheres better to the pan). Press the dough into the corners and edges, trimming any excess.

Once the dough is lined in the pan, evenly distribute the ricotta and sausage filling over the base, smoothing it out with a spoon or spatula to level the surface.

Step 4: Lattice Top

Take the remaining dough and roll it out to about 0.5 cm thick. Cut the dough into strips (roughly 1 cm wide). Arrange the strips over the top of the tart in a crisscross pattern, creating a lattice design. You can also use any leftover dough to cut out small circles using a cookie cutter, approximately 2.5 cm in diameter. Poke a hole in the center of each circle with a wooden skewer or fork.

Carefully brush the entire top of the tart with the egg yolk to give it a golden finish once baked.

Step 5: Baking the Tart

Place the tart in the preheated oven and bake for about 1 hour (or 50 minutes in a fan oven at 160°C), or until the crust is golden brown and the filling is set. The lattice top should have a crispy texture, and the tart should emit a delicious aroma.

Once baked, remove the tart from the oven and let it cool for a few minutes before slicing. Serve warm as a hearty main dish.

Enjoy this rustic savory tart with a crisp salad or your favorite sides for a comforting and satisfying meal!