Radicchio and Potato Savory Tart
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 10 min
- Serving: 8
- Cost: Low
PRESENTATION
This savory tart with radicchio and potatoes is a must-have on dinner tables throughout Northern Italy, especially when it's chilly out. In places like Lombardy and Veneto, tarts are pretty much everywhere, but this radicchio tart really, really stands out. The flavors? Sweet potatoes mixing with the slightly bitter kick of radicchio. Seriously good. Wrapped in a flaky, golden puff pastry, it keeps all the good stuff together. And the melted fontina cheese? Makes it creamy and indulgent. Trust me, whether it's hot, warm, or even room temp, this tart's a lifesaver on busy nights.
Perfect for gatherings or leftovers, the flavors just keep developing beautifully. In Northern Italy, these potato tart recipes are beloved for turning simple pantry staples into something hearty and satisfying. Radicchio is super common here, so the tart cleverly highlights local veggies when they're in season. The soft potatoes mellow out the radicchio's boldness, creating a dish that's a family favorite for sure. This savory tart is easy to make ahead of time—just let it cool until you're ready.
Thing is, it combines rustic charm with a twist—thanks to the fontina and puff pastry. No need for fancy ingredients, just the essentials and some time. If you're into radicchio recipes or need a straightforward vegetarian option, this tart is it. Every bite's different—tender veggies, melty cheese, and that crisp pastry shell all together. It's pretty simple cooking, but with flavors that keep everyone coming back for more. Honestly, can't go wrong with this one.
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INGREDIENTS
- for an 8 2/3-inch (22 cm) pan
- Puff pastry 8 oz (230 g) - round
- Potatoes 7 oz (200 g) - to be cleaned
- Radicchio 5 cups (250 g) - to be cleaned
- Eggs 2
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
- Fontina cheese 1.1 oz (30 g)
- Walnut kernels 1 oz (30 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For brushing
- Eggs 1
How to prepare Radicchio and Potato Savory Tart
To prepare the radicchio and potato savory tart, start with the potatoes: immerse them in cold water and cook for about 30 minutes from the boil, or until tender 1. In the meantime, wash the late-season radicchio, remove the base and cut it into strips 2. Heat a drizzle of olive oil in a pan 3.
Add the radicchio 4 and season with salt 5. Cook over medium heat for about 8 minutes 6 or until soft.
Let it cool and set aside 7. In a bowl, mash the cooked potatoes with the skin on while still hot 8, then add the eggs 9.
Season with grated Parmigiano Reggiano 10, salt, pepper 11 and the chopped walnuts 12.
Fold in the stewed radicchio 13 and mix well until you obtain a homogeneous mixture 14. Unroll the puff pastry and line an 8 2/3-inch (22 cm) pan with it, leaving the parchment on the bottom. Prick the base with a fork so it won't puff up during baking 15.
Pour the filling inside 16 and level the surface 17. Use a vegetable peeler to shave thin slices of fontina 18.
Fold the edges of the pastry inward 19, then beat the egg and brush the rim of the pastry 21.
Bake in a preheated conventional oven at 356F for about 40 minutes 22, until the surface is golden 23. Let rest a few minutes before slicing and serving your radicchio and potato savory tart 24!