From Dolci Pasticci di Fra's kitchen in Italy.

Originally published on Cookpad Italy as Crostata salata morbida senza glutine, with US measurements.

Soft Gluten-Free Savory Tart

Name: Soft Gluten-Free Savory Tart
Total time: 2400 s
Ingredients: 140 grams (about 1 cup) gluten-free all-purpose flour; 2 eggs; 1/3 cup vegetable oil (80 ml); 1/3 cup plus 1 tablespoon heavy cream (90 ml); 2 teaspoons (10 grams) instant baking powder; 2/3 cup grated Parmesan cheese (60 grams); Salt and pepper, to taste; 1 small piece of butter, for greasing the pan; 2 zucchini; 1.75 ounces (50 grams) leek; as needed Olive oil,; Salt and pepper, to taste; 2 ounces (60 grams) cream cheese (such as Philadelphia); 1.5 ounces (40 grams) mascarpone or other creamy cheese; 2 tablespoons grated Parmesan cheese (15 grams); 1 small bunch of parsley; Black olives, as desired

Dolci Pasticci di Fra @dolcipasticcidifra

Peschiera del Garda, Veneto, Italia

I finally got myself a special tart pan and put it to the test right away! For my first try, I made a soft savory tart. The dough is very similar to savory muffins—honestly, it surprised me: delicious and nice and fluffy. I filled it with a cheese spread made from what I had in the fridge and sautéed zucchini. The final result is a fantastic savory tart that looks beautiful and turned out to be a great appetizer.

Dolci Pasticci di Fra @dolcipasticcidifra

Peschiera del Garda, Veneto, Italia

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Ingredients

40 minutes

140 grams(about 1 cup) gluten-free all-purpose flour
2eggs
1/3 cupvegetable oil (80 ml)
1/3 cupplus 1 tablespoon heavy cream (90 ml)
2 teaspoons (10 grams)instant baking powder
2/3 cupgrated Parmesan cheese (60 grams)
Salt and pepper, to taste
1small piece of butter, for greasing the pan
For the filling:
2zucchini
1.75 ounces (50 grams)leek
as neededOlive oil,
Salt and pepper, to taste
2 ounces (60 grams)cream cheese (such as Philadelphia)
1.5 ounces (40 grams)mascarpone or other creamy cheese
2 tablespoonsgrated Parmesan cheese (15 grams)
1small bunch of parsley
Black olives, as desired

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Steps

40 minutes

1

Beat the eggs with a pinch of salt and a little freshly ground pepper. Add the oil, cream, and Parmesan cheese. Sift in the flour with the baking powder and mix well. Adjust salt to taste and pour the batter into a greased tart pan.
2

Bake at 350°F (180°C) for 20–25 minutes. While the base is baking, prepare the filling.
3

Trim the zucchini, cut them in half lengthwise, then slice them (not too thin). In a pan with a little olive oil, sauté the sliced leek, then add the zucchini and cook, stirring occasionally. I cooked them for about 15 minutes, but adjust the cooking time to your preference.
4

Mix the cheeses with the chopped parsley and a drizzle of olive oil. If the mixture is too thick, add a tablespoon of water.
5

Once the tart base is baked, let it cool for a few minutes, then invert it onto a plate. Spread the cheese mixture over the base, then top with the zucchini and a few black olives.
6

I enjoyed it warm right away, but it's also delicious and soft once cooled.

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Dolci Pasticci di Fra @dolcipasticcidifra

Published in the US on April 23, 2026 17:24

Peschiera del Garda, Veneto, Italia

Sono Francesca, da sempre appassionata di cucina e soprattutto di pasticceria.A 35 anni sono diventata celiaca e ho dovuto stravolgere la mia alimentazione. Sono sempre alla ricerca di piatti belli e buoni, dove il senza non toglie niente al gusto e perché no, a volte da qualcosa in più. Sul mio profilo ricette senza glutine ma anche qualcosa di glutinoso.Su Instagram @dolci_pasticci_di_fra2.0

Keywords

Leek Vege Parmesan Cream Cheese Zucchini Pepper Egg Butter Mascarpone Cheese

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