Savoury tarts with Speck Alto Adige and goat cheese - recipe

 

Course: starter
Style: modern
Level of difficulty: difficult
Preparation time: 60 min.
Created by: Angela Simonelli

     

Print  
  Savoury tarts with Speck Alto Adige PGI and goat cheese



150 g 00 flour
75 g butter
4 g salt
30 g cold water
320 g goat cheese 
Zest of 1 organic lemon
1 handful fresh spinach
6 slices of Speck Alto Adige PGI 

 

 

preparation

Place the flour and salt in a bowl, add the chilled, cubed butter and combine with a spatula or fork until the butter is fully incorporated. When the mixture is crumbly, add the cold water. 
Mix briefly with a spatula and then knead to a smooth dough. Roll the dough out to a thickness of 3 mm between two sheets of baking paper, transfer to a tray and leave to rest in the fridge for around 2 hours. 
Mix the goat cheese with the lemon zest and transfer to a piping bag with a flat nozzle, and place in the fridge. 


Remove the pastry from the fridge and, using a pastry cutter, cut out circles slightly larger than your tartlet baking tins. 
Butter and flour the tartlet tins and line with the pastry. Trim the edges with a knife, prick holes in the base with a fork, and transfer to the fridge. Preheat the oven to 180°C (static). Place the tartlet tins on a tray, cover them with baking paper and fill them up to the top with rice. Bake for roughly 12 minutes, remove the rice, and cook for a further 4-5 minutes until the pastry is slightly golden. Remove from the oven, leave to cool and then remove from the tins. When ready, pipe swirls of goat cheese in the tartlets. Roll up a slice of Speck Alto Adige PGI into a rose shape, place in the centre of the tartlet, and press down gently to secure. Serve immediately. These tartlets keep for 2 days in a sealed container in the fridge.

 

 

Ready to try something new?

See more Speck recipes ...

Gentleman’s hash with Speck Alto Adige and beef tenderloin - recipe

Gentleman’s hash with speck

Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.

Mozzarella with Speck Alto Adige - recipe

Mozzarella with speck

Delicious Italian mozzarella and savoury Speck Alto Adige pGI – a dream combination that harmonises from the start.

Chanterelle salad with Speck Alto Adige - recipe

Chanterelle salad with speck

Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits - recipe

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

“Schlutzer” refined with Speck Alto Adige over fresh salad - recipe

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.

Buns with Cheese Béchamel and Speck – recipe

A plate full of delicious fbuns with cheese béchamel and Speck Alto Adige PGI. Picture, Picture

Fluffy buns filled with creamy cheese and Speck Alto Adige PGI

Stuffed chicken breast, wrapped in Speck Alto Adige PGI - recipe

Stuffed chicken breast, wrapped in Speck Alto Adige PGI

Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.

Beef tagliata wrapped in Speck Alto Adige and baked potatoes - recipe

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe with Speck Alto Adige PGI for connoisseurs & gourmets and all those aspire to be.

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak... 

Cream of asparagus, peas, mint and crispy Speck Alto Adige PGI - recipe

Cream of asparagus, peas, mint and crispy Speck

Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.