Savory Radicchio and Scamorza Tart

The savory radicchio and scamorza tart is a rustic and flavorful dish that combines the bitter taste of radicchio with the sweetness of scamorza. Here is the recipe:

Ingredients

• 1 roll of puff pastry or shortcrust pastry
• 400 g of Treviso radicchio
• 250 g of smoked scamorza
• 3 eggs
• 200 ml of fresh cream or milk
• Salt and pepper to taste
• Extra virgin olive oil
• 1 clove of garlic
• Grated nutmeg (optional)
• 30 g of grated Parmesan (optional)

Preparation

1. Clean the radicchio by removing the toughest part of the core and cut it into strips. Rinse the strips under running water and drain them well.

2. In a pan, heat a drizzle of oil and a clove of garlic, which will then be removed. Add the sliced radicchio and cook for about 10 minutes, until it softens and loses some of its bitterness. Season with salt and pepper to taste during cooking.

3. Meanwhile, in a bowl beat the eggs with the fresh cream (or milk), season with salt and pepper. Add a grating of nutmeg and the grated Parmesan if you want a more intense flavor.

4. Cut the smoked scamorza into cubes or strips.

5. Preheat the oven to 180 °C.

6. Roll out the puff pastry or shortcrust pastry into a tart pan previously greased or lined with parchment paper, pricking the base with a fork to prevent it from puffing up during baking.

7. Spread the radicchio over the pastry base, then add the smoked scamorza, distributing it evenly.

8. Pour the egg and cream/milk mixture over the radicchio and scamorza.

9. Bake the savory tart in the preheated oven for about 30-35 minutes, or until the surface is golden and the pastry is cooked.

10. Let it cool slightly before slicing and serving.

Trivia

Did you know that red radicchio, typical of the Treviso area, has obtained protected designation of origin (PDO) status thanks to its unique characteristics? Its slightly bitter flavor and purple color pair magnificently with smoked cheeses like scamorza, creating a winning combination in this savory tart.