{"id":15399,"date":"2025-10-17T09:00:49","date_gmt":"2025-10-17T09:00:49","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/savory-broccoli-and-smoked-provola-tart\/"},"modified":"2025-10-17T09:00:49","modified_gmt":"2025-10-17T09:00:49","slug":"savory-broccoli-and-smoked-provola-tart","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/savory-broccoli-and-smoked-provola-tart\/","title":{"rendered":"Savory broccoli and smoked provola tart"},"content":{"rendered":"

A golden, fragrant savory bake, perfect for October evenings<\/strong><\/h2>\n

Crispy on the outside, soft and melty on the inside: this savory tart combines the sweetness of broccoli with the bold character of Nobili Smoked Provola. A simple yet impressive recipe, ideal as a one-dish meal with a side salad or as a second course for an informal dinner.<\/p>\n

Ingredients (round pan \u00d8 24\u201326 cm)<\/b><\/h3>\n
    \n
  • 1 roll of ready-made shortcrust pastry (or puff pastry, if you prefer)<\/li>\n
  • 600 g of broccoli (florets only)<\/li>\n
  • 1 leek (white part only)<\/li>\n
  • 150\u2013180 g of Nobili Smoked Provola, cut into small cubes<\/li>\n
  • 3 medium eggs<\/span><\/li>\n
  • 150 ml of fresh cream (or whole milk)<\/li>\n
  • 30 g of grated Parmigiano Reggiano<\/li>\n
  • 2 tablespoons of extra virgin olive oil<\/li>\n
  • Nutmeg, salt, and pepper, to taste<\/li>\n
  • Sesame or poppy seeds (optional, for the crust)<\/li>\n<\/ul>\n

    Step by step preparation<\/b><\/h3>\n
      \n
    1. Prepare the vegetables
      Bring a pot of salted water to a boil. Divide the broccoli into florets and blanch them for 4\u20135 minutes: they should stay bright green and crisp. Drain and cool under cold running water.
      Thinly slice the leek and gently saut\u00e9 it in a pan with 2 tablespoons of olive oil for about 5 minutes, without letting it brown.<\/li>\n
    2. Prepare the filling
      In a bowl, whisk the eggs with the cream (or milk), Parmesan, a grating of nutmeg, salt, and pepper. Add the broccoli (mash half of them with a fork to distribute better) and the saut\u00e9ed leek. Fold in the diced Nobili Smoked Provola.<\/b><\/li>\n
    3. Line the pan
      Unroll the shortcrust pastry and place it in the pan lined with parchment paper, pricking the base with a fork. If you like, sprinkle the edges with sesame or poppy seeds and press them in gently.<\/li>\n
    4. Fill & level
      Pour the mixture into the pan, smooth the surface with a spatula, and arrange a few whole florets on top for a rustic look.<\/li>\n
    5. Bake
      Bake in a static oven at 190 \u00b0C (375 \u00b0F) for 30\u201335 minutes, until the filling is set and the surface is golden. Let rest for 10 minutes before removing from the pan and slicing.<\/li>\n<\/ol>\n

      Tips<\/b><\/h3>\n
        \n
      • Want an extra touch? Add some grated lemon zest to the filling or sprinkle a few chopped hazelnuts on top during the last 10 minutes of baking.<\/li>\n
      • Prefer individual portions? Use tartlet molds and bake at 185 \u00b0C (365 \u00b0F) for 20\u201322 minutes. <\/span><\/li>\n<\/ul>\n

        Conclusion<\/b><\/h3>\n

        Nobili Smoked Provola brings together the sweetness of broccoli and the delicacy of leek with an irresistible smoky note. A savory tart that smells like October, perfect enjoyed warm and easy to prepare ahead of time.<\/p>\n

        Have a nice meal!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

        A golden, fragrant savory bake, perfect for October evenings Crispy on the outside, soft and melty on the inside: this savory tart combines the sweetness of broccoli with the bold character of Nobili Smoked Provola. A simple yet impressive recipe, ideal as a one-dish meal with a side salad or as a second course for an informal dinner. Ingredients (round pan \u00d8 24\u201326 cm) 1 roll of ready-made shortcrust pastry (or puff pastry, if you prefer) 600 g of broccoli (florets only) 1 leek (white part only) 150\u2013180 g of Nobili Smoked Provola, cut into small cubes 3 medium eggs 150 ml of fresh cream (or whole milk) 30 g of grated Parmigiano Reggiano 2 tablespoons of extra virgin olive oil Nutmeg, salt, and pepper, to taste Sesame or poppy seeds (optional, for the crust) Step by step preparation Prepare the vegetablesBring a pot of salted water to a boil. Divide the broccoli into florets and blanch them for 4\u20135 minutes: they should stay bright green and crisp. Drain and cool under cold running water.Thinly slice the leek and gently saut\u00e9 it in a pan with 2 tablespoons of olive oil for about 5 minutes, without letting it brown. Prepare the fillingIn a bowl, whisk the eggs with the cream (or milk), Parmesan, a grating of nutmeg, salt, and pepper. Add the broccoli (mash half of them with a fork to distribute better) and the saut\u00e9ed leek. Fold in the diced Nobili Smoked Provola. Line the panUnroll the shortcrust pastry and place it in the pan lined with parchment paper, pricking the base with a fork. If you like, sprinkle the edges with sesame or poppy seeds and press them in gently. Fill & levelPour the mixture into the pan, smooth the surface with a spatula, and arrange a few whole florets on top for a rustic look. BakeBake in a static oven at 190 \u00b0C (375 \u00b0F) for 30\u201335 minutes, until the filling is set and the surface is golden. Let rest for 10 minutes before removing from the pan and slicing. Tips Want an extra touch? Add some grated lemon zest to the filling or sprinkle a few chopped hazelnuts on top during the last 10 minutes of baking. Prefer individual portions? Use tartlet molds and bake at 185 \u00b0C (365 \u00b0F) for 20\u201322 minutes. Conclusion Nobili Smoked Provola brings together the sweetness of broccoli and the delicacy of leek with an irresistible smoky note. A savory tart that smells like October, perfect enjoyed warm and easy to prepare ahead of time. Have a nice meal!<\/p>\n","protected":false},"author":2,"featured_media":15400,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453],"tags":[512,614],"class_list":["post-15399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","tag-caseificio-nobili","tag-smoked-provola"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=15399"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15399\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/15400"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=15399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=15399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=15399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}