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Cooking + Entertaining

Salty cake emptying the fridge: the recipe for the rustic sweet tooth and anti-waste

Salty cake emptying the fridge: the recipe for the rustic sweet tooth and anti-waste



Pitted Taggiasca olives

baking powder for savory cakes

The salty tart empty fridge is an anti-waste recipe, ideal for recovering leftover ingredients at home and thus making, in just a few minutes, a rustic flavorful and yeast-free, perfect for serving sliced ​​as antipasti Or take it with you on a trip out of town.

It is a quick and easy preparation that does not require a mixer, but only a bowl and a hand mixer to mix the eggs with the flour, the grated Parmesan cheese, the milk, the sunflower oil and the Instant yeast. Once a thick and homogeneous mixture is obtained, all that remains is to enrich it with the pitted olives, the speck strips and the chopped Emmental cheese, and then pour it into a 24 cm diameter tart pan greased with butter and floured. The result will be a soft and fragrant cake, excellent to the taste too. single dishcombined with a portion of gratin vegetables, or cut into cubes and served at breakfast time.appetizer like an appetizing appetizer.

A “smart” dish that, as its name suggests, can be packaged with everything you have in the fridge: sausages, stretched curd cheeses, desalted capers, dried tomatoes in oil, grilled peppers, drained tuna loins and much more. If you like, you can flavor the dough with the aromatic herbs favorites, like peeled thyme, chopped rosemary, or fresh basil, and then season everything with paprika, turmeric, or curry.

If you want it, you can omit the egg and use boiled mashed potatoes instead or you can replace the circular pan, for an even more spectacular rendering, with a fluted donut pan.

Discover how to prepare the salty tart following the step-by-step procedure and advice. If you liked this recipe, also try the zucchini tart.

How to prepare the salty cake by emptying the fridge

Crack the eggs into a bowl and add the grated Parmesan cheese. 1.

Pour sunflower oil 2.

combine milk 3 and beat the ingredients with a hand mixer.

Add half of the sifted flour 4.

Combine green olives and Taggiasca olives 5.

Continue with the speck strips and the chopped Emmental 6and mix carefully.

Finish with the remaining flour 7sifted together with the yeast.

Mix well with a spatula. 8.

Pour the mixture into a 24 cm diameter tart pan, greased and floured 9.

We put in the oven at 180°C and cook for about 35 minutes. 10.

Once the cooking time has elapsed, take the salty empanada out of the oven, let it cool and unmold it in a dish. eleven.

Cut the cake with a sharp knife. 12.

make lots of squares 13.

Pierce as desired with finger forks. 14.

Bring the savory tart to the table, empty the fridge and serve fifteen.


The salty cake that, by emptying the fridge, can be kept at room temperature, under a glass hood, for 2 days Maximum.

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