Salty Strudel - Smoked Tart with Speck, Lentils and Cheese

When I say "savory pie" what comes to your mind? A pie filled with vegetables, cheese or cold cuts that is served as an appetizer or as an accompaniment to more sophisticated dishes, right? Normally, savory pies are prepared with puff pastry or shortcrust pastry. But have you ever thought of preparing a savory pie with strudel dough? In fact, today I propose a very special smoked strudel, of course my invention! Let's cook it together!

Video of the Recipe

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Identity Card of the Recipe

• 203 KCal Calories per serving

• Ingrediants

  For the poor pasta

  • 250 g of white flour of type 00
  • 65 ml of water
  • 2 tablespoons of extra virgin olive oil
  • 1 pinch of salt
  • 60 g (1 medium) of eggs

  To brush

  • 60 g (1 medium) of eggs

  For the filling

  • Ready product: 400 g of dried lentils
  • 100 g of smoked cheese
  • 100 g of speck

  Materials Needed

  • Pastry board
  • Rolling pin
  • Cutting board and knife
  • Baking plate
  • Baking paper
  • Brush
  • Small bowl
  • Cookie cutter (optional)

  Preparation

  Please note
  To prepare the smoked strudel we used poor pasta: for the recipe, you can consult THIS VIDEO.
  For the filling, we then used ready-made lentils: also in this case, see the recipe by clicking on THIS VIDEO.

  1. Roll out the plain dough for strudel with a rolling pin until you get a large rectangle: for an optimal result, the dough must be almost transparent. To facilitate the operation, it is recommended to roll out the lean pasta between two sheets of baking paper.
  2. Cut the speck into more or less regular strips and the smoked cheese into thin slices.
  3. Distribute the cooked lentils in the center of the rectangle. Add the speck and cheese too.
  4. Fold the 2 short sides of the rectangle inwards and roll the dough from the long side, taking care not to over-tighten the dough. It is advisable to carry out this operation on top of a sheet of baking paper.
  5. With the scraps of dough, make some shapes (eg stars, hearts, etc.) with the help of a cookie cutter. Place the "biscuits" obtained directly on the surface of the strudel. Brush the surface of the strudel with a lightly beaten egg.
  6. Bake the strudel in the oven at 180 ° C for about 35-40 minutes.
  7. Cut the strudel into slices and serve.

  Alice's comment - PersonalCooker

  What do you think of my savory strudel? At my house, I usually prepare it with a filling of ricotta and spinach, but this particular mix of ingredients thrilled me so much that I was encouraged to propose it to you! An appetizer to say the least ... delightful!
  Also try the Strudel with Vegetables!

  Nutritional values ​​and Health Comment on the recipe

  Smoked Strudel is a dish with multiple functions. It is appreciated as an appetizer, as a first course or as a single dish. The energy intake is not excessive and derives mainly from carbohydrates; proteins and finally a few lipids follow. The fiber is well present. Smoked Strudel can be contextualized in many types of diets (in the right portions), although it is necessary to take into account the significant intake of cholesterol.
  The average portion of Salty Tart is about 50g for an appetizer (100kcal), 150g for a first course (300kcal) and 300g for a single course (600kcal).