Spring Vegetable Tart with Pecorino al Pepe Nero

Spring Vegetable Tart with Pecorino al Pepe Nero, known in Italy as Crostata Salata con Pecorino al Pepe Nero e Verdure, is a vibrant and flavourful dish that celebrates seasonal ingredients. Tender courgette, red pepper and asparagus are combined with eggs, cream and the distinctive peppery notes of Pecorino al Pepe Nero, all baked in a crisp shortcrust pastry. Perfect for spring lunches, picnics or light dinners, this authentic Italian recipe is both elegant and simple to prepare.

Author

Affetto Italiano

Prep Time

25 minutes

Cook Time

35 minutes

Servings

6

Cuisine

Italian

Ingredients

• 1 Ready-rolled shortcrust pastry
• 1 Courgette, sliced
• 1 Red pepper, sliced
• 100gr Asparagus tips
• 3 Eggs
• 150 ml Double cream
• 2 tbsp extra virgin Olive Oil (shop here)
• 80gr  Pecorino al Pepe Nero (shop here), grated

Directions

1. Preheat the oven to 180°C.
2. Heat olive oil in a pan and lightly sauté the vegetables for 5 minutes.
3. Line a tart tin with pastry and prick the base.
4. Whisk eggs, cream, Pecorino and seasoning together.
5. Spread vegetables over the pastry base and pour over the egg mixture.
6. Bake for 30–35 minutes until golden and set.
7. Allow to cool slightly before slicing.