In Milan, aperitivo is a classic, and today, in addition to the usual appetizers, I wanted to prepare a savory cream tart to accompany the classic spritz.
In Milan, aperitivo is a classic, and today, in addition to the usual appetizers, I wanted to prepare a savory cream tart to accompany the classic spritz.
Difficulty
Easy
Preparation
1 hour
Cooking
10/15 min
Doses for
2 Servings
Suitable for
No Veg.
The base is a wholemeal savory shortcrust pastry with oat flour, therefore rich in protein, fat, fiber and carbohydrates, enriched and flavored with Parmigiano Reggiano cheese. Contrasting with this intense and crumbly base is the ricotta-based cream.
Ingredients for savoury wholemeal oat shortcrust pastry
80 g Organic Whole Oat Flour
9 g Potato starch
10 g Sugar
44 g Butter
10 g Parmigiano Reggiano
29 g Whole egg
a pinch of fine salt
Black pepper to taste
Ingredients for the mortadella cream
100 g Ricotta
60 g Mortadella Bologna PGI
a pinch of fine salt
Ingredients for decoration
Pistachios
Mortadella Bologna PGI
Parmesan wafer
Savory shortbread biscuits
Necessary tools
•Planetary whisk K;
•Micro-perforated mat;
•Rolling pin;
•Circular mold 6 cm and 12.5 cm in diameter;
•Piping bag.
Prepare the savory oatmeal shortcrust pastry
Pour the oat flour, starch, grated Parmesan, butter, salt and pepper into the mixer and mix the ingredients together using the K whisk.
Beat the egg with the sugar in a bowl and add it to the sand mixture,
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mix until you obtain a smooth mixture.
Shape the dough into a loaf and leave to rest in the refrigerator at +4°C for at least 1 hour.
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Cooking the oatmeal shortcrust pastry
Remove the savoury shortcrust pastry and roll it out to a thickness of 3mm, cut out two rings with an external diameter of 12.5cm and an internal diameter of 6cm (you can also make them heart-shaped if you prefer). Use the remaining pastry to cut out 3cm diameter discs which you can use to decorate the savoury cream tart or make finger foods.
Leave to rest in the refrigerator at +4° C for 20-25 minutes, in the meantime preheat the fan oven to 170° C.
Bake for 10-15 minutes, then let the savoury pastry cool to room temperature
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Prepare the ricotta cream and assemble the savory cream tart
Chop the Bologna PGI mortadella, add the ricotta and mix, season with salt and pepper.
Store the cream in the refrigerator covered with cling film until ready to use.
Place the first disk of savoury shortcrust pastry on the tray, use a piping bag with a round nozzle to cover the surface of the disk, then place the second disk of shortcrust pastry on top.
Using a piping bag, cover the surface with the ricotta and mortadella cream.
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Decorate the surface of the cream tart with pistachios, mortadella cubes, Parmesan wafers, and savory shortbread biscuits.
Let it rest in the refrigerator at +4° C for 1 hour and serve.
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Advice
•If you prefer, you can make finger foods instead of just a cream tart;
•If you're looking for other ideas for an aperitif, try the tuna cream puffs (find the recipe here)
If you'd like to learn more or have any questions, I'm here:
