Savory tart with Gruyère cream and radicchio

Name: Savory tart with Gruyère cream and radicchio
Prep time: 40 min
Cook time: 65 min
Total time: 105 min
Yield: 4
Ingredients: Butter ½ cup; Water 0.3 cup; Fine salt 1 pinch; Type 00 flour 1.6 cups; Nutmeg to taste; Gruyere cheese 9 oz; Black pepper to taste; Salt to taste; White wine 1 oz; Radicchio red 6 cups; Butter 6.3 tbsp; Whole milk 2.9 cups; Type 00 flour ¾ cup; Eggs 1 egg yolk

it fr es de br

1022

Calories per serving

Vegetarian

Energy Kcal 1022
Carbohydrates g 69.6
of which sugars g 12.4
Protein g 35.4
Fats g 66.3
of which saturated fat g 38.67
Fiber g 4.2
Cholesterol mg 259
Sodium mg 795

Difficulty: Easy
Prep time: 40 min
Cook time: 1 h 5 min
Serving: 4
Cost: Low
Note plus the time needed to let the shortcrust pastry rest, about 40 minutes

PRESENTATION

This savory tart, the crostata salata con crema di Gruyère e radicchio, is really something special. I mean, it's got this crispy pastry and a mix of flavors that's really, really good. Originating from French tradition, it's popular all over, you know, because of its versatility and unique taste. The base? Made from pasta brisée, it’s a tender and flaky foundation that pairs perfectly with the rich fillings. And look, the star here is definitely the Gruyère cheese cream. It adds a creamy and slightly sweet taste—seriously good—beautifully balanced by the slightly bitter radicchio.

When the cheese melts, it makes the pastry moist but never soggy. The radicchio stays crunchy and colorful, adding a cool look and intriguing flavor. Each slice offers an amazing contrast—kind of tangy, kind of mellow, and totally addictive. This radicchio recipe is often spotted at gatherings where folks want something special yet easy to enjoy with friends. Perfect, right?

And here's the thing: You might find crostata salata served as an appetizer, but it’s awesome for an aperitif or even a main course when you're in the mood for something different. The Gruyère cheese provides richness without being too heavy. Plus, the pastry stays golden and a bit crispy on the edges. For those who love experimenting, this savory tart is more exciting than your usual pie or quiche. Its unique balance of flavors makes each bite a new experience.

Some might swap out the radicchio for other veggies, but the combo of sweet Gruyère and the original radicchio is hard to beat. So this radicchio tart really stands out. Whether you're hosting a casual dinner or just want a snack that elevates your usual fare, this savory pie truly hits the mark. It's a tender, flavorful bite that merges French comfort food with unexpected flair—definitely a dish that’ll impress.

INGREDIENTS

1022

Calories per serving

Ingredients for the pastry: Butter ½ cup (100 g); Water 0.3 cup (70 g); Fine salt 1 pinch; Type 00 flour 1.6 cups (200 g)

for the filling: Nutmeg to taste; Gruyere cheese 9 oz (250 g); Black pepper to taste; Salt to taste; White wine 1 oz (30 g); Radicchio 6 cups (300 g) - red; Butter 6.3 tbsp (90 g); Whole milk 2.9 cups (700 ml); Type 00 flour ¾ cup (100 g)

for brushing: Eggs - 1 egg yolk

Preparation

How to prepare Savory tart with Gruyère cream and radicchio

To prepare the savory tart with Gruyère cream and radicchio, start by making the pastry: put the sifted flour and the cold butter cut into pieces from the refrigerator in a mixer 1, then turn on the device and blend everything until you get a sandy mixture 2. Take the water, which should also be cold from the refrigerator, and gradually add it to the butter and flour mixture 3.

Knead with your hands until you form a compact and elastic dough 4. Cover the obtained dough with plastic wrap and let it rest in the refrigerator for at least 40 minutes 5 (for more information on how to prepare the pastry Easy Shortcrust Pastry). Meanwhile, prepare the Gruyère cream: heat the milk in a saucepan over low heat 6

and add the grated nutmeg 7. In a separate saucepan, melt 2.5 oz of butter 8, then gradually add the sifted flour 9. Cook everything for a few minutes, stirring continuously.

Remove the saucepan from the heat and add the hot milk to the roux (flour and butter) 10, stirring everything with a wooden spoon. Put the saucepan back on the heat and bring slowly to a boil 11. Add the grated Gruyère 12 and continue cooking over low heat,

until the cream thickens well and the cheese is completely melted, stirring occasionally 13. Then turn off the heat and set the Gruyère cream aside. In a non-stick pan, melt the remaining butter, add the julienned radicchio, season with salt and pepper 14, and deglaze with white wine 15.

Cook everything until all the liquid released by the radicchio is absorbed 16. When the radicchio is ready, combine it with the Gruyère cream and mix to blend all the ingredients 17. At this point, line a round ceramic tart pan with a diameter of about 9 inches and a height of about 2.5 inches with previously moistened parchment paper, remove the pastry from the refrigerator, and roll it out into a thin sheet with a rolling pin 18.

Place the pastry in the tart pan, removing the excess with a knife, then slightly prick it with the prongs of a fork 19. Add the filling, now lukewarm 20, and using the leftover dough, cut it into strips with a fluted pastry cutter 21.

Lay the obtained strips on the dough to form the typical lattice of the tart 22, then create the top edges by rolling two strips of dough together 23. Beat an egg yolk with a fork and brush it over the surface of the tart 34, then bake everything for 40-45 minutes in a preheated static oven at 355°F. Your savory tart with Gruyère cream and radicchio is ready... Enjoy your meal!

Storage

You can store the savory tart with Gruyère cream and radicchio in the refrigerator, sealed in an airtight container, for up to 2-3 days.

Advice

If you prefer, you can sauté the radicchio with the addition of bacon (sweet or smoked) and/or leek.

If you serve the tart while still warm, the consistency will be creamier. If you prefer a firmer consistency, let the tart cool down.

For the translation of some texts, artificial intelligence tools may have been used.