Savoury tarts with Speck Alto Adige PGI 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 ...

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts - recipe

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.

Farmer’s Omelette with Speck Alto Adige PGI - recipe

Farmer’s omelette with speck

Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige! Tastes so good, you’ll have to try it for yourself!

Speck Alto Adige PGI, rocket lettuce and grana cheese with rye wafers

Speck Alto Adige PGI, rocket lettuce and grana cheese with rye wafers

Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time. 

Cheese balls with Speck Alto Adige PGI

Cheese balls with Speck Alto Adige PGI

These creamy, herby appetiser balls disappear in one single bite.

“Hasselback potatoes” with Speck Alto Adige and sour cream - recipe

“Hasselback potatoes” with Speck and cream with sour cream and chives

A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze and robiola cheese

Gourmet panino with apple, Speck Alto Adige PGI, balsamic glaze, mustard seeds and robiola cheese

A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.  

Burgers with Speck Alto Adige PGI

Burgers with Speck Alto Adige PGI

Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!

Summer skewers with Speck Alto Adige PGI, apple and courgette - recipe

Summer skewers with Speck Alto Adige PGI, apple and courgette

For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette

French toast with smoked mackerel and Speck Alto Adige - recipe

French toast with speck

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.

Red cabbage-quinoa-roulade with Speck Alto Adige - recipe

Red cabbage-quinoa-roulade with Speck Alto Adige

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.