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Escarole Tart





1 unit


2 unit

Ricotta cheese

100 grams

UHT cooking cream

100 grams

Puff pastry

1 roll


1 spoon

Cailletier olives

1 spoon


1 spoon

Glutenfree breadcrumbs

to taste

Extra virgin olive oil

1 spoon


to taste


to taste

single courses from Italy

Escarole Tart

Escarole Tart

vegetarian with gluten with eggs with lactose with good fats

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Escarole Tart

Mixed flavors in this recipe like feelings in these difficult days

Escarole Tart step 1

step 1

Cut the escarole leaves in two or three parts and cook them in a pan with a little oil.

Escarole Tart step 2

step 2

After 5 minutes add salt and pepper to taste, add the raisins, capers and olives and continue cooking for about 5 more minutes, until the cooking water has completely dried and leave to cool.

Escarole Tart step 3

step 3

In the meantime, beat the eggs in a bowl, add the ricotta, the cream and mix well with a fork. Season with salt and add a spoonful of breadcrumbs or grated cheese if you prefer it tastier. Also add the escarole and mix.

Escarole Tart step 4

step 4

Coat a cake pan with the puff pastry, distribute two spoons of breadcrumbs on the bottom and fill with the mixture. Trim the edges and with the excess paste form strips. Bake at 180 degrees for about 30/35 minutes.

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