Savory tart with Farina Luce® flour

Those who follow me on Instagram know by now that I absolutely love tarts, not only for their wonderful flavor, but also because I enjoy decorating them in ever-changing ways. This is where my idea for this "fake tart" was born. Shortcrust pastry is an excellent base for both sweet and savory tarts. It has a neutral flavor and a crumbly texture. Plus, it's egg-free, and if you want to make it vegan, simply replace the butter with 40g of extra virgin olive oil.

It requires a few steps to prepare, but once you put this cake on the table, dinner is ready and waiting. A one-dish meal, packed with flavor and nutrients, from vegetables to cheeses, eggs, nuts, and the carbohydrates provided by Luce flour. A fragrant, nutritious product that also has the advantage of being much more digestible than the flours typically found in supermarkets.

For the shortcrust pastry

• 250 g of organic stone-ground Luce® type 0 flour
• 100 g of cold butter
• 1 pinch of salt
• 70 g of water

For the filling

• ½ roman cabbage
• 1 large potato
• 1 egg
• A handful of walnuts
• 200g smoked scamorza cheese
• Salt and pepper to taste
• Extra virgin olive oil
• A clove of garlic

To prepare the shortcrust pastry, sift the flour into a bowl (photo 1); then add the diced butter (photo 2) and work the ingredients together with your fingertips until the mixture resembles sand. Add the salt and water and mix the ingredients together in the bowl (photo 3). Then, transfer the dough to a pastry board and knead until smooth and even (photo 4).

Place the resulting loaf in a bowl, cover with cling film and leave to rest in the refrigerator for 30 minutes (photo 4).

While the dough rests, cook the cabbage in plenty of salted water for 15 minutes. Pour a tablespoon of extra virgin olive oil into a nonstick pan and add a crushed garlic clove. Heat the oil and add the previously cooked cabbage to the pan and cook for a few minutes. Turn off the heat and let it cool (photo 5).

Fill a pot with water and cook the potato for about 20 minutes. It's done when you can easily pierce it with a fork. Drain it and, once cooled, dice it.

In a bowl, grate the smoked scamorza (photo 6).

Add the cabbage, potato, and egg to the bowl. Mix the ingredients together with a spoon (photo 7).

Finally add the coarsely chopped walnuts, salt and pepper (photo 8).

Remove the dough from the refrigerator and roll it out on a pastry board to a thickness of a few millimeters (photo 9). Transfer it to a previously buttered tart pan. Spread the filling evenly inside the shortcrust pastry base.

If you want, you can decorate your savory pie as if it were a tart by cutting strips from the leftover dough with a pastry cutter (photo 10).

Preheat oven to 180°C (fan assisted). Bake for 40 minutes, until the edges are lightly golden. Remove from the oven and let rest for a few minutes before serving.

For any further information, write to me. Enjoy your meal!