Cheese tart

Ingredients

• 300 gplain flour
• 200 gbutter
• 2egg yolks
• 3 tablespoonscold water
• a pinchsalt
• 200 gricotta
• 2eggs
• 60 gmilk
• 2 tablespoonsgrated Parmesan
• 2 tablespoonsgrated Pecorino
• 100 gtaleggio, diced
• 100 gcaciottina, diced
• to tastesalt
• to tasteblack pepper
• 1egg
• 1 finger's depthmilk

Instructions

1. 1

   Rub in butter

   Rub the cold butter between your fingertips and work it into the sifted flour and salt, without adding liquid.

2. 2

   Add the yolks

   Mix well, then add the egg yolks, initially stirring with a fork and finishing by hand.

3. 3

   Chill the pastry

   Knead briefly, shape into a ball and wrap in cling film. Chill for at least 1 hour while you prepare the filling.

4. 4

   Mix the filling

   Put the sifted ricotta in a bowl and add the beaten eggs, some of the Parmesan, the Pecorino, taleggio, caciottina, milk, salt and pepper.

5. 5

   Roll the pastry

   Mix the filling thoroughly. When ready to use the pastry, roll it to 3–4 mm thick and cut two discs of different sizes.

6. 6

   Line the tin

   Line a 26 cm tart tin with baking paper and use the larger pastry disc to cover it.

7. 7

   Fill the tart

   Spread the filling evenly in the pastry case and level it with a wooden spatula. Sprinkle over the remaining Parmesan, then cover with the smaller pastry disc.

8. 8

   Seal the edges

   Press the pastry edges together firmly to help keep the filling inside as it cooks.

9. 9

   Glaze the top

   Prick the pastry with a fork. Beat the egg yolk with a splash of milk and brush it over the surface.

10. 10

    Bake the tart

    Bake at 180°C for 35–40 minutes. Remove from the oven when cooked and serve warm or cold, as you prefer.

What is an Italian cheese tart?

This savoury tart, often called a crostata ai formaggi, pairs a short, buttery pastry with a rich cheese filling. It belongs to the Italian tradition of filled tarts, which can be served as a lunch dish, snack or part of a shared table.

Ricotta keeps the filling soft, while taleggio and caciottina bring a more pronounced, savoury flavour. The pastry lid makes this version especially easy to slice and carry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 21g protein, 42g carbs, 44g fat.

The flour supplies most of the carbohydrates, while butter and the cheeses contribute much of the fat; ricotta, eggs and cheese provide the protein. Pair a slice with a generous salad or vegetables to add freshness and balance the plate.

A tender pastry case

Cold butter: rub it into the flour with your fingertips until the mixture is crumbly, working quickly so the butter does not soften too much.

Brief kneading: bring the dough together without overworking it, then chill it for at least an hour. Resting makes it firmer and easier to roll.

Balancing the cheese filling

Ricotta base: sift it before mixing to help the filling turn out smooth and even.

Cheese pieces: dice the taleggio and caciottina so they are distributed through the filling rather than gathering in large pockets. Parmesan and Pecorino add a sharper, saltier edge.

Rolling and sealing the pastry

Two discs: roll the pastry to 3–4 mm thick, making one disc large enough to line the 26 cm tin and a smaller one for the lid.

Firm edges: seal the top and bottom pastry together all the way around. Pricking the lid gives steam a way to escape during baking.

How to tell it is ready

Bake the tart at 180°C for 35–40 minutes, until the pastry is cooked and the top is golden from its egg wash.

Let it settle before cutting, especially if serving it warm. The filling will be soft straight from the oven and firmer once cool.

Serving the tart

Serve a slice warm or cold, as the recipe suggests. A crisp green salad or sliced tomatoes make a fresh contrast to the buttery pastry and rich cheese.

For a picnic or buffet, allow the tart to cool fully before slicing so the pieces hold their shape more neatly.

Recipe notes & tips

• Keep the butter cold while making the pastry for a more tender, crumbly texture.
• Chill the dough for the full hour so it is less sticky to roll.
• Use a little flour on the work surface if the pastry starts to cling.
• Leave a border around the filling so you can seal the pastry lid securely.
• Allow the tart to rest before cutting to help the filling settle.

Variations

• Herb note: Add finely chopped herbs such as thyme or parsley to the filling for a fresh savoury note.
• Different cheeses: Swap in another good-melting Italian cheese for the caciottina, keeping the pieces a similar size.
• Peppery finish: Add a little extra black pepper to bring out the flavour of the cheeses.
• Vegetable side: Serve with roasted peppers or a crisp salad for a lighter-tasting meal.
• Individual tarts: Divide the pastry and filling among small tart tins, adjusting the baking time and checking for a golden top.

Common mistakes to avoid

• Soft butter: Warm butter can make the pastry greasy; start with it cold and work quickly.
• Overworking the dough: Too much kneading can make the pastry tough; stop as soon as it comes together.
• Skipping the chill: Warm pastry is difficult to handle; give it at least 1 hour in the fridge.
• Loose pastry edges: Gaps can let filling escape; press the lid and base firmly together all around.
• Cutting too soon: Hot filling may slump when sliced; let the tart rest before serving.

How to store

Once cool, cover and refrigerate for up to 3 days. Reheat slices in a low oven until warmed through, or serve them cold.

Frequently asked questions