Vegetable tart with Lina's Friggione and caciotta cheese

Vegetables, Lina's Friggione, and melting caciotta cheese alternate in this simple and flavorful savory cake. A vegetarian recipe that turns a few ingredients into a complete dish, to be served hot or warm.

Ingredients (for 4 people)

• 1 medium eggplant
• 2 zucchini
• 390 g of Friggione Lina Sapori e Delizie
• 150 g of cow's milk caciotta cheese
• 2 tablespoons of extra virgin olive oil
• fresh thyme or oregano to taste
• salt to taste
• black pepper to taste

Preparation

1. Prepare the vegetables

   • Wash the eggplant and zucchini and cut them lengthwise into slices about 3–4 mm thick.
   • Lightly brush them with extra virgin olive oil.
   • Cook them for a few minutes on each side on a hot grill pan, leaving them soft but still firm.
   • Season lightly with salt.

2. Prepare the ingredients

   • Slice the caciotta cheese thinly.
   • Warm up the Lina's Friggione slightly so it is easier to spread between the layers.

3. Assemble the cake

   • Lightly grease a small baking dish or four individual ramekins.
   • Arrange a first layer of eggplant and zucchini.
   • Spread a few spoonfuls of Friggione and add a few slices of caciotta.
   • Continue alternating the ingredients until all are used up.
   • Finish with Friggione and a few pieces of caciotta.

4. Bake

   • Bake in a preheated oven at 190 °C for about 15–20 minutes, until the cheese is melted and the surface is slightly golden.
   • If necessary, use the broiler for the last 2–3 minutes.

5. Let it rest

   • Remove the cake from the oven and let it rest for about 5 minutes.
   • Top with a few fresh thyme leaves or a little oregano before serving.

Why it works

• The Friggione becomes part of the recipe, not just a simple side dish: it binds the layers together and brings the sweetness of the onion and the flavor of the tomato.
• The grilled vegetables provide structure and keep the dish lighter than a preparation based on pasta or puff pastry.
• The caciotta adds creaminess and a delicate note, without overpowering the character of the Friggione.

Texture

The vegetable layers remain soft yet distinct, the Friggione envelops them, and the caciotta melts between the layers. The slightly golden surface adds a pleasant contrast.

Tips and pairings

• You can prepare the cakes in advance and put them in the oven just before serving.
• The individual ramekins are particularly suitable if you want to serve them as a hot appetizer or a vegetarian main course.
• In autumn, you can replace eggplant and zucchini with Delica pumpkin and potatoes, making sure to precook them before assembling the cake.
• If you prefer a slightly bolder taste, you can replace the caciotta with a mild scamorza.

The Lina touch

The Lina's Friggione doesn't necessarily have to remain a side dish. In this recipe, it becomes a true culinary base: just alternate it with vegetables and cheese to transform it into a new dish, without having to prepare a sauce from scratch.