Looking for a tasty and cheesy dinner idea? This savory tart with green beans and stracchino cheese is quick and easy to make and irresistible. Try it!
Looking for a quick, tasty, and irresistibly cheesy dinner idea? This green bean and stracchino cheese tart is the perfect solution to win everyone over at first bite.
- Round puff pastry, shortcrust pastry is also fine 1
- Stracchino or crescenza 200 g
- 2 medium eggs
- 50g grated Parmigiano Reggiano
- 1 clove of garlic
- Extra virgin olive oil (EVO) 2 tablespoons
- Fine salt
- Black pepper
- Nutmeg
- Start by cleaning the green beans: wash them thoroughly, drain them, and trim the ends to remove any strings. Bring a pot of salted water to a boil and cook them for 8-10 minutes. They should soften but still be firm to the bite. Drain them and immediately rinse them under cold water. This step is essential to stop the cooking process and preserve their bright green color. Cut them in half (or into thirds if they are very long). Meanwhile, heat a drizzle of extra virgin olive oil in a nonstick pan with the peeled garlic clove.
- Add the green beans to the pan, season with salt and pepper, and sauté over high heat for about 5 minutes to fully incorporate the flavors. Turn off the heat, remove the garlic clove, and let everything cool. Meanwhile, in a large bowl, whisk the eggs and stir in the grated Parmigiano Reggiano.
- Continue adding a pinch of salt, a grind of pepper, and, if you like, a touch of nutmeg. Mix everything well to blend the flavors and obtain a smooth, even mixture.
- Pour the warmed green beans into the bowl with the egg mixture and stir gently to combine. Unroll the puff pastry directly into the cake pan, keeping the parchment paper at the bottom, and prick the bottom with a fork. Pour the freshly prepared green bean mixture into the pan and smooth the surface.
- Spread the stracchino cheese generously over the entire surface of the tart. Fold the pastry edges inward, creating a cord to seal the edges. Bake in a preheated conventional oven at 190°C (375°F) for about 30-35 minutes (if using a fan oven, set the oven to 180°C (350°F) for 25-30 minutes). The tart is done when the surface is golden brown and the stracchino cheese is melted. Remove the tart from the oven and let it cool for about ten minutes before slicing. Serve warm, and you'll enjoy a deliciously creamy filling!
Imagine the perfect contrast: an incredibly crispy and crumbly puff pastry shell enclosing a melting and creamy center, thanks to the stracchino cheese that gently melts during baking.
The secret to flawless results? After blanching the fresh green beans, immediately run them under ice water. This trick will lock in their bright green color and prevent them from turning mushy in the oven.
Also, to ensure your bottom is always golden and well-cooked, I recommend checking out our tips on how to cook puff pastry without it collapsing.
This rustic recipe is perfect for cutting into squares to enhance your appetizers or to pack in your picnic basket. If you love these quick preparations, also discover our light savory buffet pies, perfect for any occasion.
Green beans are the real stars of this season: you can use them in great Ligurian classics like trofie with pesto, potatoes, and green beans, or for a tasty snack by preparing crispy green beans in the air fryer.
Excellent served warm to fully enjoy the melting cheese, this cake will enhance your meatless menus. And when the warmer months are over, remember that you can continue to impress your guests with our tasty vegetarian fall main courses!
Doses & Ingredients
- Very low difficulty
- Low cost
- Salt to taste
- Black pepper to taste
- Nutmeg to taste
- Large bowl / Fork / Hand whisk / Non-stick pan / Large saucepan / Colander / 24cm cake tin.
