Salami Vegetable Ring Tart
A rich and savory tart topped with a ring of potatoes, salami, carrots, and beets.
Equipment
- Pie plate
- Parchment paper
Ingredients
- 1 sheet puff pastry
- 5 eggs
- 180 ml heavy cream
- salt, pepper & nutmeg to taste
- 2 cups shredded mozzarella
- 4 medium potatoes peeled and sliced
- 200 g sliced salami
- 1 large carrot peeled and sliced
- 2 cooked beets peeled and sliced
- 0.5 tomato
- 0.5 cup grated parmesan
- 1 sprig thyme cut into pieces
- butter & flour to grease the pie plate
Instructions
- Preheat the oven to 350°F and grease and flour the glass pie plate. Arrange the puff pastry sheet in the pie plate and cut off any excess pastry. Cover the pastry with parchment paper and place a second smaller pie plate on top to push down the pastry and prevent it from puffing up. Then put the pie plate in the oven and bake for 25 minutes.
- Whisk the eggs with heavy cream, season with salt, pepper, and nutmeg, and stir in the shredded mozzarella. Remove the second pie plate and parchment paper from the tart and pour the cheesy mixture over the cooked puff pastry.
- Arrange the potato slices around the edge of the tart, followed by a ring of salami slices, carrot slices, and finally beet slices.
- Cut a tomato in half in a star shape, as shown in the video, and place it on top of the beet slices in the middle of the pie plate. Sprinkle parmesan over the entire tart, transfer the pie plate to the oven, and cook at 350°F for 45 minutes. Garnish the finished tart with thyme before serving.
VIDEO
Notes
Thanks to the ring of salami, potatoes, carrots, beets, and tomato, this tart isn't just a rich and savory delight, it's also perfectly balanced so it won't feel super heavy. This is THE ideal dish to enjoy on a balmy summer eve!