Dive into the inventive flavours of Italian savoury baking with this tart, which joins the sweetness of apricot jam to the savour of ricotta. A recipe that breaks the usual rules, turning a classic dessert into a sophisticated starter or a one-plate dish with real character. The savoury tart is the modern evolution of Italian cooking, where contrasts of flavour take the lead.
Using apricot jam in savoury preparations is a direction the boldest chefs are taking up. Its silky texture and deep fruitiness create a perfect balance with fresh cheeses, opening new gastronomic ground. This tart is ideal for elegant dinners, refined aperitivi or as a main course for a Sunday brunch. Read more about regional traditions on the Slow Food website.
The crumbly, buttery crust holds a creamy filling in which the ricotta melts into the jam, creating golden pockets and flavours that surprise the palate. A tasting experience that joins tradition and invention in every bite.
The crostata has very old roots in Italian baking, with records of it as far back as the Middle Ages. While the sweet versions are firmly set in regional tradition, the savoury readings are the contemporary evolution of our food culture. The apricot, the lead of the jam, has a fascinating history: native to China, it was brought to Italy by the Romans by way of Armenia.
In the Veneto, a region known for its openness to culinary invention, the sweet-and-savoury pairing has always found fertile ground. Think of radicchio with raisins, or cheese with mostarda. This savoury tart fits neatly into that tradition, using good products to make something singular and memorable.
Ingredients
- 180 g apricot jam
- 250 g plain flour
- 125 g cold butter
- 1 whole egg
- 250 g cow's milk ricotta
- 50 g grated Parmigiano
- 1 tsp salt
- Freshly ground black pepper
- 2 tbsp milk for brushing
Method
-
Step 1
In a bowl, rub the sifted flour into the cold cubed butter. Work quickly with your fingertips until you have a sandy mixture. -
Step 2
Add the egg and the salt and knead briskly into an even ball of dough. Wrap in cling film and rest in the fridge for 30 minutes. -
Step 3
Meanwhile prepare the filling: in a bowl, mix the ricotta with the Parmigiano, a pinch of salt and black pepper. Fold in the apricot jam gently, creating a marbled effect without mixing it in completely. -
Step 4
Roll out two-thirds of the savoury pastry on a floured surface and line a buttered 22 cm tin. Pour in the ricotta and jam mixture, spreading it evenly. -
Step 5
With the remaining pastry, form strips and lay a lattice over the surface. Brush the strips with a little milk. -
Step 6
Bake in a preheated oven at 180 °C for 30–35 minutes, until the tart is golden. -
Step 7
Let it cool to lukewarm before serving, so the flavours settle.
Wine and Beer Pairings
This dish is built on a contrast: the jam brings sugar, the ricotta and Parmigiano bring salt and milky fat. A sweet wine would turn it into a dessert; a tannic wine would quarrel with the fruit. The route is a dry metodo classico: the bubbles cut the fat, and the low dosage adds no sugar to what is already there.
The Sparkling Wine We Recommend
Metodo Classico Extra Brut Rosè Tre — An extra brut rosé has two qualities needed here together: the very low dosage, which keeps it dry against the sugar of the jam, and a hint of red fruit and skin that works with the apricot by proximity. The fine, persistent bead cleans the ricotta away with every sip, which is this tart's real problem. Serve at 8–10 °C.
The Creamier Alternative
Chardonnay Veneto I.G.T. — Italo Cescon — If you are generous with the ricotta, a still Chardonnay works by likeness: it has the buttery roundness that speaks to the dairy and a yellow-fleshed fruit that is a close relative of apricot. Less cutting than the bubbles, more continuity. Serve at 10–12 °C.
Craft Beer as an Alternative
Bratty Blanche Beer — birra di frumento belga — The Belgian Blanche brings coriander and citrus peel, and on apricot they do what a grating of lemon does to cooked fruit: they wake it up. The light body and fine carbonation clean the ricotta away without weighing you down before the main course. Serve at 5–6 °C.
Want to know more about the style? wheat beers
Serve It With
To round off the experience, the yeast-free crackers with rosemary offer a herbal note that sits perfectly with the sweetness of the jam and the salt of the ricotta. Their neutral crunch makes an interesting contrast in texture with the softness of the tart.
Variations and Tips
For a spicier version, scatter chilli flakes over the filling before baking. If you prefer a sharper contrast, replace the ricotta with fresh goat's cheese. For a crunchy touch, scatter the surface with toasted pine nuts or flaked almonds. Alternatively, add grated lemon zest to the pastry for a citrus note that brings out the apricots.
Frequently Asked Questions
Can I make the savoury tart in advance?
Absolutely. The tart keeps perfectly for 2–3 days in the fridge. We suggest warming it briefly in the oven before serving, to bring back the crispness of the pastry.
What other jams can I use?
You can experiment with slightly tart fruit jams such as plum or quince. Avoid jams that are too sweet or too jellied, which would upset the balance of the dish.
How can I make the pastry crisper?
For a crumblier pastry, make sure the butter is properly cold and do not overwork the dough. The rest in the fridge is essential for the right texture.
