Savory Rustic Tart with Speck, Potatoes, and Fontina Cheese
A savory rustic tart (Torta Rustica Salata) is the perfect dish for any occasion, from casual family meals to festive gatherings. This rustic tart features a delicate, buttery shortcrust pastry filled with layers of speck, fontina cheese, thinly sliced potatoes, and seasoned with fresh thyme, paprika, and black pepper. The combination of flavors is hearty, satisfying, and perfect for anyone who enjoys rich, savory flavors. Follow this detailed recipe to create your very own rustic tart.
Ingredients for the Dough:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 200g |
| Unsalted butter (cold) | 100g |
| Water | 70g |
| Salt | To taste |
Ingredients for the Filling:
| Ingredient | Quantity |
|---|---|
| Speck (smoked ham) | 200g |
| Potatoes | 110g |
| Fontina cheese | 160g |
| Fresh thyme | 2 sprigs |
| Paprika | 1 pinch |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Whole milk (for brushing) | As needed |
Instructions:
Step 1: Prepare the Shortcrust Pastry (Pasta Brisée)
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Mix the Dough: In a food processor, combine the 200g of all-purpose flour and 100g of cold unsalted butter, cut into small cubes. Add a pinch of salt. Pulse the mixture until it resembles coarse crumbs, similar to breadcrumbs.
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Form the Dough: Gradually add the 70g of water, a little at a time, while pulsing until the dough begins to come together into a rough ball. If the mixture feels too dry, add a tiny bit more water, but avoid over-wetting the dough.
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Knead and Chill: Turn the dough out onto a floured surface and quickly knead it by hand to bring it together. Once the dough is smooth and elastic, form it into a disk. Wrap it tightly in plastic wrap and refrigerate it for at least 30 minutes to rest.
Step 2: Prepare the Filling
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Slice the Potatoes: While the dough is chilling, wash and peel the potatoes. Using a mandoline slicer, cut them into thin rounds, approximately 2-3mm thick. Set the slices aside in a bowl.
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Prepare the Speck: Take the 200g of speck and slice it into thin strips, about 3-4mm wide. Set these aside.
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Prepare the Fontina Cheese: Cut the 160g of fontina cheese into thin strips, and then cube them into 1 cm pieces for easy melting.
Step 3: Roll out the Dough
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Roll the Dough: After the dough has rested, remove it from the refrigerator. On a lightly floured surface, use a rolling pin to roll the dough into a disc about 4-5mm thick. The dough should be large enough to fit into a 24cm tart pan, so ensure it is rolled out evenly.
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Shape the Tart Shell: Use a 24cm tart ring or a round cutter to cut out the dough into a perfect circle. Place this circle of dough into a greased tart pan, pressing it gently into the corners. Trim off any excess dough around the edges.
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Create the Decorative Border: Gather the leftover dough and knead it back into a ball. Roll it out into a thin log, then twist it into a decorative coil, forming a border around the tart pan. Press the ends of the log to seal them, ensuring the decorative edge stays intact.
Step 4: Assemble the Rustic Tart
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Preheat the Oven: Preheat your oven to 190°C (375°F) in static mode.
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Layer the Ingredients: Begin by layering the speck strips evenly at the bottom of the prepared tart shell. Follow with a layer of the cubed fontina cheese, spreading it out evenly. Then, arrange the thinly sliced potatoes over the top in overlapping layers. Be sure to pack them in tightly to prevent any gaps.
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Season the Filling: Season the filling with a pinch of salt, freshly ground black pepper, and a light dusting of paprika. Tear the fresh thyme sprigs into smaller pieces and sprinkle them over the top of the filling. These will add an aromatic, herbal note to the tart.
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Brush with Milk: Lightly brush the edges of the tart crust with a bit of whole milk. This will give the crust a golden finish when baked.
Step 5: Bake the Rustic Tart
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Bake: Place the tart in the preheated oven and bake for about 60 minutes. The crust should turn a golden brown, and the filling should be bubbling and slightly crispy at the edges. If you find that the crust is browning too quickly, cover the edges with foil and continue baking.
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Check for Doneness: After 60 minutes, check the tart by inserting a fork into the center of the filling. The potatoes should be tender, and the cheese should be melted and bubbling. If the tart isn’t quite ready, bake it for an additional 10-15 minutes.
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Cool and Serve: Once baked, remove the tart from the oven and let it cool for a few minutes before slicing. This rustic tart can be served warm or at room temperature, making it perfect for both weeknight dinners and special occasions.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 28g |
| Protein | 12g |
| Fat | 22g |
| Saturated Fat | 10g |
| Fiber | 2g |
| Sugars | 3g |
| Sodium | 500mg |
Serving Suggestions:
This rustic savory tart pairs beautifully with a light, crisp salad or a vegetable side dish. Consider serving it with a fresh green salad dressed in a tangy vinaigrette to balance the richness of the cheese and speck. For a more filling meal, pair it with roasted vegetables or a hearty soup.
Tips and Variations:
- Cheese Options: While fontina adds a creamy and melt-in-your-mouth texture, you can substitute it with other cheeses like Gruyère or Gouda for a different flavor profile.
- Vegetarian Version: For a vegetarian twist, replace the speck with sautéed mushrooms or spinach for an equally savory filling.
- Add a Kick: For those who enjoy a spicier bite, consider adding a pinch of cayenne pepper or red chili flakes to the filling along with the paprika.
Enjoy creating this delicious savory rustic tart at home! It’s a fantastic recipe to make ahead and enjoy as leftovers, as the flavors meld even more over time. Perfect for brunch, lunch, or as a light dinner alongside a fresh salad.
