Crostata Morbida alla Crema di Carciofi

The Soft Tart with Artichoke Cream: a delicious appetizer suitable for a buffet or a fresh second course! The result is guaranteed, all you need is a pinch of imagination and quality ingredients!

Ingrediants

For the base:

3 eggs

100 ml of seed oil

100ml of milk

180 g of flour

1 sachet of instant yeast for savory pies

70 g of Parmesan

salt and pepper

For the filling:

120 g of spreadable cheese

cherry tomatoes to taste

speck slices to taste

rocket to taste

2 boiled eggs

Grana cheese flakes

Salt to taste

pepper as needed

Rosemary flavored extra virgin olive oil

Jar of artichoke and garlic cream BIO

Taggiasca olives

Preparation of Soft Tart with Artichoke Cream

Start preparing the soft artichoke cream tart from the base. Then beat the eggs with a pinch of salt, then add the seed oil and milk and then the sifted flour, baking powder, Parmesan and pepper.

Grease and flour a crafty mold with a diameter of 28cm, pour the mixture and cook in a preheated oven at 180° for 25-30 minutes.

When the base is well cooled, start preparing the topping. Then mix the artichoke and garlic cream with the spreadable cheese and spread the mixture in the hollow of the tart.

At this point, arrange the cherry tomatoes cut in 4 along the edge, alternating with the hard-boiled eggs. Add the rocket, the rolled speck slices, the Taggiasca olives and the eggs to the centre. Finally, garnish with the parmesan flakes, a pinch of salt, a sprinkling of pepper and a drizzle of rosemary-flavoured extra virgin olive oil.