Rustic savory tart with beer

Name: Rustic savory tart with beer
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8
Ingredients: Blond beer cold 4.7 oz; Type 00 flour 3 ¼ cups; Butter 0.9 cup; Fine salt 1 pinch; Baby Zucchini (summer squash) with flowers 1.1 lbs; Cow's milk ricotta cheese 1.67 cups; Luganega sausage 0.6 lb; Parmigiano Reggiano PDO cheese to grate 2.8 oz; Eggs medium 3; Whole milk 1 oz; Blond beer 1 oz; Marjoram 4 sprigs; Fine salt to taste; Black pepper to taste; Eggs 1

527

Calories per serving

Energy Kcal 527
Carbohydrates g 36
of which sugars g 4.2
Protein g 18.9
Fats g 33.6
of which saturated fat g 17.84
Fiber g 1.9
Cholesterol mg 182
Sodium mg 607

Difficulty: Easy
Prep time: 40 min
Cook time: 60 min
Serving: 8
Cost: Low
Note plus 40 minutes of dough resting in the refrigerator

PRESENTATION

The Crostata Salata Rustica alla Birra is, without a doubt, a standout dish—really elevates any gathering. Especially in Lombardy, northern Italy, where locals have totally nailed the art of making a crostata salata that's not only satisfying but also super appealing to the eyes. Seriously. And you know what? What truly sets this dish apart is its crispy beer-flavored crust, known as pasta brisée alla birra. The beer gives the crust a unique twist, making each bite extra golden and flavorful—really really flavorful. The filling? It's just as amazing, with tender mini zucchinis, creamy ricotta, and hearty luganiga sausage. So so good. This mix ensures every slice is moist and rich, offering way way more flavor than your typical torta salata. The rustic look and bold taste make it a real showstopper at any table.

In Lombardy, the crostata rustica is a go-to. Honestly, it's perfect when you need something practical yet impressive. Plus, even though it takes some time to prepare, here's the deal: you can make it in advance and just reheat it. Perfect for parties or family gatherings. It serves wonderfully as an antipasto rustico or can be the star if sliced into generous wedges. And listen, the beer-infused crust provides a satisfying crunch and a savory note that pairs beautifully with the soft cheese and sausage. It’s often cut into cubes for buffets, where it disappears fast thanks to the crostata alla birra element. A classic ricetta tradizionale italiana, no question, that's special yet manageable for home cooks looking to impress with something unique. Whether you call it a crostata salata con birra or just a really good savory pie, it's sure to spark conversations and have guests coming back for more. It really embodies the heart and soul of Italian cooking, offering a taste of Lombardy’s rich culinary tradition that's both delicious and accessible.

INGREDIENTS

527

Calories per serving

Ingredients for the shortcrust pastry (for a 10-inch diameter pan): Blond beer 4.7 oz (140 ml) - cold; Type 00 flour 3 ¼ cups (400 g); Butter 0.9 cup (200 g); Fine salt 1 pinch

For the filling: Baby Zucchini (summer squash) 1.1 lbs (500 g) - with flowers; Cow's milk ricotta cheese 1.67 cups (400 g); Luganega sausage 0.6 lb (250 g); Parmigiano Reggiano PDO cheese 2.8 oz (80 g) - to grate; Eggs 3 - medium; Whole milk 1 oz (30 ml); Blond beer 1 oz (30 ml); Marjoram 4 sprigs; Fine salt to taste; Black pepper to taste

for brushing: Eggs 1

Preparation

How to prepare Rustic savory tart with beer

To make the rustic savory tart with beer, first prepare the shortcrust pastry: place the flour, cold diced butter, and a pinch of salt in a food processor with blades 1 and blend until you get a sandy, floury mixture 2. At this point, arrange the mixture into a fountain on a work surface 3,

adding the cold beer (4-5), knead everything quickly 6

ensuring the work surface is well floured 7 until you get a smooth and fairly elastic dough 8. Once ready, wrap the shortcrust pastry in plastic wrap 9 and let it rest in the fridge for at least 40 minutes.

Now focus on the filling: skin the luganiga sausage 10, place it in a pan with a drizzle of oil 11 and cook for a few minutes until browned. Deglaze with the beer 12 and continue cooking for 15 minutes, turn off the heat and let cool.

Now clean the zucchini flowers: detach them from the zucchinis by cutting at the base 13 and remove the central pistil 14, then cut the zucchinis into thin slices 15 and place them in a bowl with a pinch of salt to remove excess water.

In another bowl, place the ricotta after passing it through a fine mesh strainer to make it creamy 16. Add the milk to further soften the ricotta 17 and the beaten eggs 18 then mix everything well.

Add the grated Parmesan cheese 19. Drain the zucchinis to remove excess water, add them to the ricotta mixture 20 and stir to incorporate. Also add the zucchini flowers 21

and the sausage 22, mix then season with salt and pepper to taste and add the marjoram leaves 23. At this point, take the shortcrust dough, take 2/3 of the dough to form the base and roll it out with a rolling pin to a thickness of 0.4 inches 34.

Place the rolled-out dough on a 10-inch diameter pan lined with baking paper that has been moistened and squeezed (to soften it so it adheres better to the pan), using a rolling pin 25; remove the excess edges by rolling over the surface with the rolling pin and pressing slightly 26 and fit the dough inside, pressing well along the edges. Pour the ricotta, sausage, and vegetable mixture into the tart pan 27. Level the mixture with a spoon or spatula.

Now take the remaining shortcrust pastry, roll it out again to a thickness of 0.2 inches 28 and cut strips about 0.4 inches wide with a fluted pastry cutter 29. Now apply the strips obtained on the surface of the tart 30, spacing them a couple of inches apart and attaching them at the ends first in one direction

and then in the other, intersecting them diagonally to form lozenges 31. Always using the leftover pastry, cut out small circles with a round cutter about 1 inch in diameter 32 or with an apple corer and place them all around the tart as decoration 33.

Poke the circles in the center with a wooden skewer 34. Finally, brush the tart with the beaten egg yolk 35. Bake the rustic savory tart with beer in a preheated static oven at 350°F for 1 hour (or in a fan oven at 320°F for 50 minutes). When the surface is golden, remove the rustic savory tart with beer from the oven 36 and let it cool slightly before serving.