Creamy Pea and Robiola Cheese Savory Tart

Savory Pea and Robiola Tart

Category: Savory Pies
Servings: 6

Ingredients:

Instructions:

1. Prepare the peas: Begin by blanching the peas in a large pot of boiling water. Cook them for just a few minutes until tender. Once cooked, drain the peas and set them aside to cool slightly.

2. Make the pea base: Using a food processor or a hand blender, process the peas until you achieve a smooth, creamy consistency. Add in the melted butter and blend again, ensuring everything is well combined.

3. Incorporate the dry ingredients: Sift the all-purpose flour and add it to the pea mixture. Then, sift in the instant yeast, mixing thoroughly with a hand mixer. Gradually add the whole milk, continuing to blend until the batter is smooth and well-combined.

4. Prepare the robiola filling: In a separate bowl, place the robiola cheese and the whole egg. Season with a pinch of fine salt and a dash of black pepper. Mix until smooth. Transfer this mixture into a piping bag for easier assembly.

5. Assemble the tart: Grease a 18 cm (7-inch) springform pan with butter. Pour half of the pea mixture into the pan, spreading it evenly. Then, pipe half of the robiola mixture over the top. Add the remaining pea mixture and finish with the remaining robiola.

6. Bake the tart: Place the tart in a preheated static oven at 180°C (350°F) and bake for about 55 minutes. The tart should be golden brown and firm to the touch.

7. Cool and serve: Once baked, remove the tart from the oven and allow it to cool slightly before carefully removing it from the pan. Serve the savory pea and robiola tart warm or at room temperature.

Enjoy this delicious and creamy savory tart as a delightful appetizer or light meal for your family and friends!