Adapted from: https://blog.giallozafferano.it/allacciateilgrembiule/torta-al-radicchio/
- 1x roll puff pastry
- 300 g salciccia
- 250 g mushrooms
- 1x egg
- 60 g parmesan cheese
- 70 g blue cheese
- 70 g walnuts
- salt
- Fry the salciccia and the mushrooms separately
- Remove excessive fat from the fried salciccia if needed
- Mix the salciccia, mushrooms, egg, parmesan, blue cheese, and walnuts
- Add a dash of salt
- Roll out the puff pastry on a pan and trim the edges to create the strips for the tart
- Prick the base of the puff pastry with a fork
- Add the salciccia mix to the puff pastery
- Bake for 30 min in 180 °C