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 ...

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!

Bauerntoast with original Speck Alto Adige - recipe

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

Prawns wrapped in Speck Alto Adige - recipe

Prawns wrapped in speck

Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.

Speck Alto Adige ravioli filled with cheese on lettuce - recipe

Speck ravioli with cream cheese

Are you searching for a light, yet tasty starter for your summer party?

Spelt and rye focaccia with onion and Speck Alto Adige PGI - recipe

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.

Leek risotto with Speck Alto Adige - recipe

Leek risotto with speck

A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.

Roasted King Prawns with Speck Alto Adige and Roveja Peas – recipe

Roasted King Prawns with Speck Alto Adige and Roveja Peas

A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.

Polenta chips with Speck Alto Adige PGI and aioli salsa

Polenta chips with Speck Alto Adige PGI and aioli salsa

Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa 

Speck Alto Adige PGI with rocket and grana cheese - recipe

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!

Risotto with radicchio and Speck Alto Adige - recipe

Risotto with radicchio and speck

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.