Fine tart with grilled vegetables and basil Sbrinz AOP cream

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55 min.
Cook/bake time 55 min.


Serves 4

  • 200 g Sbrinz AOP
  • 2 packages puff pastry dough
  • 1/2 aubergine/eggplant
  • 1/2 zucchini
  • 1/2 red onion
  • 1/2 red pepperoni
  • 1/2 green pepperoni
  • 4 shelled hardboiled quail eggs
  • black olives
  • 100g cream
  • 1/2 bunch basil
  • 4 anchovy fillets in oil
  • 100 g olive oil


  1. Roll out the puff pastry dough and divide it into 4 circles using a 10 cm round cutter. Place the 4 dough circles on a baking tray, cover with baking paper and weight down with a plate to prevent the dough from rising. Bake for 10 minutes at 180° C.
  2. For the Sbrinz cream, cut 100 g Sbrinz AOP into pieces and place in a saucepan with the liquid cream. Melt over low heat and stir until the cream thickens. Take the plate off the dough circles and add the chopped basil. Using a peeler, slice the remaining Sbrinz AOP into shavings and put aside.
  3. Cut the vegetables into 1 cm thick slices. Grill in the oven or frying pan with some olive oil. Season with salt and pepper.
  4. Place some Sbrinz AOP cream on each dough circle, then layer the different vegetables on top of the cream. Put a few Sbrinz AOP shavings on each circle and bake at low heat in the oven until the cheese melts slightly.
  5. Garnish each tart with 1 sliced quail egg, 1 halved anchovy fillet, a couple of black olives and rocket. Serve hot.

Cheese in this recipe