Tagliolini Tart: Quick Recipe and Variations

Instructions

1. 1

   In a large pan (where you will then sauté the tagliolini), heat the oil and cook the peas for 4 minutes over medium heat, then add the ham and let it flavor for another minute:

2. 2

   tagliolini tart filling

3. 3

   Remove from heat and let cool. In the meantime, bring a pot of salted water to a boil and cook the tagliolini al dente, the cooking time varies depending on the package. Keep in mind that they must be just blanched and semi-hard. Then drain them well, placing them directly in the pan with the cold dressing, sauté in the pan, also cooling down the tagliolini a little (in this phase, do not use forks, you risk breaking and tearing them). In the meantime, break the eggs, setting aside half of one of the yolks, which will be used to brush the surface, and mix with salt, pepper, and Parmesan. When the tagliolini have cooled down, add another drizzle of oil and the drained provola cheese, cut into cubes, and mix gently with the help of 2 forks, being careful not to break the pasta:

4. 4

   seasoning the tagliolini tart

5. 5

   Place in the refrigerator. Then roll out the puff pastry and cut out a circle, using the mold you will use. With the leftovers, cut out strips of 1 cm, which you will use as decoration:

6. 6

   crust for the tagliolini tart

7. 7

   Then place the circle cut out with the baking paper in the pan and place the cold tagliolini inside the crust:

8. 8

   assemble the tagliolini tart

9. 9

   Finally, decorate the surface of your tagliolini tart with the strips you cut:

10. 10

    decorate the tagliolini tart

11. 11

    Finally, seal the decorations by tying them with a pinch to the edge of the puff pastry and cut off any excess dough. Then brush the strips with the remaining egg yolk, thinned with a little water:

12. 12

    brush the surface of the tagliolini tart

13. 13

    Finally, bake in a preheated oven at 200°C (static) (180°C (fan)) in the middle rack for 15 minutes. Then lower to 180°C (static) (160°C (fan)) and continue cooking for another 15 minutes. If you see that your tagliolini tart is coloring too much, place a sheet of aluminum foil on the surface for the last 5 minutes, and finish cooking on the bottom rack of the oven. When the tagliolini tart is nicely golden on the surface, it is ready to be taken out of the oven:

14. 14

    bake the tagliolini tart

15. 15

    Let it cool for at least 15 minutes before serving and cutting. Here is your tagliolini tart, ready to be enjoyed

16. 16

    serve the tagliolini tart