Savory spinach and beet cheesecake with a soft extra virgin olive oil crust

Here is the perfect recipe for your Christmas appetizers today. It's easy to make, delicious, and visually stunning: "The savory spinach and beetroot cheesecake."

Azzurra has prepared a soft, green spinach base, enriched with the strong and robust notes of "Vigoroso" extra virgin olive oil from Oleificio Fratelli Vieste, an oil with golden hues and an intense aroma, perfect for giving this dish an extra boost. "For the filling, I opted for a cream cheese, robiola, goat cheese, and beetroot cream, which, with its beautiful bright pink color, creates a truly impactful chromatic contrast in this savory tart. I then garnished it with small cooked ham roses, spinach leaves, and a few pink peppercorns. A delicate yet distinctive taste and a 'wow' appearance! I bet it will be the queen of your tables!"

Recipe

Ingredients

FOR THE BASE

• 200g flour
• 3 eggs
• 80 ml of vigorous extra virgin olive oil
• 80 g grated Parmesan cheese
• 1/2 packet instant yeast
• 150 ml milk
• 70 g baby spinach
• salt, pepper

FOR THE FILLING

• 150 g cream cheese
• 80 g robiola cheese
• 80 g goat cheese
• 2 pre-cooked beetroots
• 100 ml fresh cream
• 2 sheets of gelatine

PREPARATION

1. Blend the baby spinach with the milk.
2. Whisk the eggs with the oil, add the milk and spinach, Parmesan, season with salt and pepper, and add the flour sifted with the baking powder. Mix everything well and pour into a 28 cm tart pan with a removable bottom (the one with an indentation for the filling).
3. Bake at 180 degrees Celsius for about 25 minutes. Always do the toothpick test. Let cool and remove from the pan.
4. For the filling: soak the gelatin in cold water.
5. Blend the beetroots with the cream, add the cream cheese, robiola, and goat cheese.
6. Dissolve the gelatin in a little warm cream, let it cool slightly, and add it to the rest of the mixture. Mix and pour over the base.
7. Transfer to the fridge for at least a couple of hours.
8. Decorate with ham roses, baby spinach leaves, and pink peppercorns.

Some tips:

• All ingredients should be at room temperature.
• If you can't find baby spinach, you can use regular spinach, but you'll need to blanch it briefly and squeeze out the water very well. Baby spinach is more convenient.
• The savory tart can be stored in the fridge for a couple of days. Always enjoy it at room temperature.
• You might have some filling left over; it will be excellent for crostini, also paired with smoked salmon.