A refined starter that brings together the sweetness of strawberries and the creaminess of cheese
Introduction
Picture the enveloping scent of freshly baked shortcrust pastry, golden and crisp, marrying the intense sweetness of organic strawberries and the enveloping creaminess of the cheeses. A play of contrasts that wins you over at the first bite.
The savoury tart with strawberry jam and cheese is emblematic of contemporary Italian cooking: simple, genuine ingredients that, combined with skill, give life to an elegant and surprising starter. The Organic Strawberry Jam of the Dolomites, with its 80% fruit, brings all the authentic flavour of Alto Adige to the table.
History and Origin of the Savoury Tart
The origins of savoury tarts lie deep in European country tradition, where the art of using up what was left in the larder led to rustic pies filled with cheese, vegetables and preserves. In Italy this kind of preparation has evolved into countless regional variations.
Pairing jam with cheese has very ancient roots: as far back as the Middle Ages, aged cheeses were served with mostarda and fruit preserves. In Trentino Alto Adige, a land of outstanding cheeses and small mountain fruits, that tradition has been enriched by jams made with the fruit of the Dolomites.
Today the savoury tart with jam and cheese makes a perfect starter for an aperitif, loved for its versatility and for that sweet-savoury contrast that teases the palate and invites conviviality.
Ingredients for the Savoury Tart (8 servings)
For the Shortcrust Pastry
- Type 00 flour 250 g
- Cold butter, cubed 125 g
- Whole egg 1
- Fine salt 1 pinch
- Cold water 2-3 tablespoons
For the Filling
- Organic Strawberry Jam 200 g
- Soft cheese (robiola or stracchino) 150 g
- Mild gorgonzola (or another blue cheese) 100 g
- Walnuts or pistachios to taste
- Fresh thyme to taste
Nutritional Values per Serving
Equipment Needed
To make a perfect savoury tart with strawberry jam and cheese you will need:
- ✓ A tart tin with a removable base (Ø 24-26 cm)
- ✓ A roomy bowl for making the pastry
- ✓ A rolling pin
- ✓ Baking paper and dried pulses (or baking beans for blind baking)
- ✓ A fork for pricking the base
How to Make the Savoury Tart
Making the Shortcrust Pastry
In a roomy bowl, tip in the flour and add the cold butter cut into cubes. Work quickly with your fingertips until you have a sandy mixture, without warming the butter too much. Add the egg, a pinch of salt and 2-3 tablespoons of cold water. Knead briefly into an even ball of dough. Wrap it in cling film and let it rest in the fridge for at least .
Blind-Baking the Case
Preheat the oven to 180°C (conventional). Roll the pastry out on a lightly floured surface to a thickness of about 3-4 mm. Line the tart tin, pressing the pastry well against the sides. Prick the base with the tines of a fork, cover with baking paper and fill with dried pulses or baking beans. Bake for , then remove the weights and continue for another until golden. Let it cool completely.
Filling the Tart
Onto the completely cooled case, spread an even layer of soft cheese (robiola or stracchino) softened at room temperature. Spread the Organic Strawberry Jam generously, making a soft, fragrant layer. Dot pieces of mild gorgonzola here and there: its intense flavour will make a perfect contrast with the sweetness of the fruit.
Finishing and Serving
Decorate the top with coarsely chopped walnuts or pistachios and a few leaves of fresh thyme, whose delicate aroma will tie all the flavours together. Serve the tart at room temperature, cut into wedges: the contrast between the crispness of the base, the creaminess of the cheeses and the intense sweetness of the jam will win over every palate.
Wine Pairing for the Savoury Tart
This tart brings together three difficult things: the sweetness of the jam, the richness of the creamy cheeses and the sharp edge of the blue. The wine that holds them all is not a still white, it is a sparkling: the carbonation cuts the fat, the acidity cuts the sweetness, and the finesse does not cover the robiola.
The Sparkling Wine We Recommend
Franciacorta D.O.C.G. Satèn — Muratori — The Satèn is Franciacorta at reduced pressure: the bubble is softer, almost creamy, and that is exactly what is needed beside a spreadable cheese — an aggressive bubble would take it apart. Beneath it, though, is all the acidity of Chardonnay, which cleans the fat and stands up to the sweetness of the jam. Serve at 8-10 °C in a wide glass, not a flute.
The Sparkling Wine from Home
Valdobbiadene Prosecco Superiore DOCG Millesimato Brut — The Veneto version, and the more immediate one: green apple, white flowers, a lively bubble that works like a brush on the buttery pastry. The Millesimato has the extra degree of structure needed not to disappear in front of the gorgonzola. Serve at 6-8 °C.
Craft Beer as an Alternative
Bratty Blanche Beer — Belgian wheat beer — The Blanche works like a sparkling wine but with one perfume more: coriander and orange peel, which go arm in arm with the strawberry. Light in alcohol and rich in carbon dioxide, it lightens the cheeses without closing the appetite — useful when the tart is a starter. Serve at 5-6 °C.
Want to know more about the style? wheat beers
Variations on the Savoury Tart
- With figs and taleggio: Replace the strawberries with fig jam and the gorgonzola with taleggio for a more enveloping, autumnal flavour.
- With pears and pecorino: Use pear mostarda and aged pecorino for a sweet-sharp-savoury contrast that is stronger still.
- Lighter version: Replace the shortcrust with filo pastry for a lighter, crisper case.
- Gluten-free: Make the base with rice flour and potato starch for a version suited to coeliacs.
- Mini tartlets: Make small single-portion tartlets, perfect as finger food for an aperitif.
Frequently Asked Questions about the Savoury Tart
Can I make the tart in advance?
Yes, you can make the shortcrust case up to 2 days ahead and keep it in an airtight container at room temperature. The filling, though, should go in only a few hours before serving so the base stays crisp. Avoid keeping the filled tart in the fridge, because the damp would soften the pastry.
Which cheese can I use if I do not like gorgonzola?
If you prefer gentler flavours, you can replace the gorgonzola with brie, camembert or crescenza. Alternatively, try fresh goat's cheese for a tangy contrast that works very pleasingly with the sweetness of the strawberries. What matters is keeping a balance between a creamy base cheese and one with more character.
Why use an organic jam?
The Organic Strawberry Jam of the Dolomites contains 80% hand-picked fruit, with no chemical additives. That means a more authentic and intense flavour, with a texture that spreads better over the tart. Industrial jams often contain more sugar than fruit, making them too sweet and less aromatic.
At what temperature should the savoury tart be served?
The savoury tart should be served at room temperature, never cold from the fridge. Cold dulls the flavours and hardens the cheeses, whereas at room temperature every ingredient shows its character at its best. Take it out of the fridge at least 20 minutes before serving.
Can I freeze leftover shortcrust pastry?
Absolutely! Shortcrust pastry freezes perfectly for 2-3 months. Wrap it well in cling film and then in a freezer bag. To use it, thaw it in the fridge overnight and bring it to room temperature before rolling. You can also freeze the case already lined into the tin.
