Marilisa's soft savory tart
This soft savory tart with ham, cheese, mushrooms, and walnuts is a recipe by Marilisa Teatini Cazzola, Chief Marketing Officer and member of the Board of Directors of Fope, a family-run company based in Vicenza, famous worldwide for its jewelry.
- 200 g flour
- 3 eggs
- 100 g oil
- 100 g latte
- 40 g grated Parmigiano Reggiano DOP
- sale
- 15 g yeast for savory cakes
- 100 g cooked ham + other slices for garnish
- 250 g spreadable cheese
- 15 porcini mushrooms in oil
- walnut kernels
- Preheat the oven to 180°C.
- Grease and flour a tart pan with a raised base (ø 28 cm) and set aside.
- In a bowl, combine the flour and eggs, then add the oil and milk. Finally, add the grated Parmesan cheese, salt, and instant yeast. Pour the mixture into the pan and smooth it out with a spatula.
- Bake for 20-25 minutes at 180°C. Check with a toothpick: if it comes out clean, the tart is done. Remove from the oven and let cool completely in the pan.
- Blend the cooked ham with the cream cheese. Spread the filling evenly over the tart base and garnish with the porcini mushrooms in oil, sliced cooked ham, and walnut kernels.
With her husband, Umberto Cazzola, president of the goldsmith's house, Marilisa opened her home in the Veneto countryside to us and shared her recipes. "Savory tarts are my signature dish: I adapt them to the produce from our garden," she told us.
One of the hallmarks of the Fope brand is the presence of three kitchens at the main location, along with two dining rooms, to delight customers from around the world with traditional menus. "Fresh pasta, risottos, and local dishes like sarde in saor arrive at the table."
Among the most recent projects is one with chef Lorenzo Cogo, who interpreted the family's goldsmith collections through a series of Precious Flavors dishes, combining technology and craftsmanship, "two values that have always been part of us," concludes Marilisa.
