# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7606033514408004886
- **Gondola URL:** https://gondola.cc/posts/72694093-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/8699ffd00c.jpg
- **Posted:** 2026-02-12T17:34:44.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

✨ 💞Sweet meets savory in this Radicchio & Gorgonzola Tart! Crispy speck, creamy cheese, and crunchy walnuts wrapped in golden puff pastry 🧀🥬 @Sebastian Fitarau #SavoryTart #ItalianRecipe #Gorgonzola #ComfortFood #giallolovesitaly  Ingredients 2 round sheets ready-made puff pastry 1 cup (200 g) gorgonzola cheese ⅓ cup + 1 tablespoon (100 ml) milk 5 cups (300 g) radicchio, sliced 2 tablespoons (16 g) extra-virgin olive oil 3 tablespoons + 1 teaspoon (50 ml) red wine 2 large eggs (80 g total), divided Salt and black pepper, to taste ½ cup (50 g) walnuts, roughly chopped 3.5 ounces (100 g) speck, diced Instructions Start by preparing the radicchio and speck. Wash and dry the radicchio, then slice it into strips. In a skillet, heat the extra-virgin olive oil over medium heat. Add the speck and sauté for a few minutes until crispy. Add the radicchio and cook over medium heat for about 5–7 minutes, until wilted. Deglaze with the red wine and let it evaporate, cooking for 1 more minute. Season with salt and black pepper to taste. Remove from heat and let cool. In a bowl, combine the crumbled gorgonzola, milk, and 1 egg. Mix well until smooth. Add the cooled radicchio and speck mixture along with the chopped walnuts. Stir to combine. Preheat the oven to 350°F (180°C). Unroll one sheet of puff pastry into a round baking pan (about 9.5 inches / 24 cm in diameter), letting the edges hang over slightly. Pour the radicchio, gorgonzola, walnut, and speck mixture onto the pastry base, spreading evenly. Fold any overhanging edges inward. From the second sheet of puff pastry, cut eight strips about ½ inch (1 cm) wide using a fluted pastry wheel. Arrange the strips in a lattice pattern over the tart if desired. Brush the surface with the remaining beaten egg. Bake for 30–35 minutes, or until golden brown and the puff pastry is fully cooked. Let the savory tart cool for a few minutes before serving, warm or at room temperature. Enjoy your meal!

## Stats

- **Views:** 39,108
- **Likes:** 702
- **Shares:** 59
- **Comments:** 5

## Credits

No public credits are recorded here. This does not identify who made the post.

## Tags

giallolovesitaly, comfortfood, savorytart, gorgonzola, italianrecipe

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