Piedmont Savory Custard/Tartra'

This unusual savory custard with herbs is a traditional dish originally considered la povera cucina. Today it is served as an antipasto in many Piemontese restaurants.

Serves 4


  • 2 tablespoons Filippo Berio extra virgin olive oil plus extra for greasing molds
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 eggs plusegg yolks
  • 2 ounces Casutin
  • 4 orfresh sage leaves, chopped
  • 2 tablespoons fresh rosemary leaves, chopped
  • 2 cups milk
  • 1/2 cup cream
  • Salt
  • Pepper
  • 4 ounces Beppino Occelli butter
  • 1 Juice oflemon
  • 2 tablespoons chopped parsley
  • 4 togreased and floured small ramekins (aboutounces each)
  • Ingredients


  1. Directions 
  2. Preheat the oven to 350°F.
  3. In a small pan heat the olive oil and cook the onion until soft.  Stir in the garlic and cook until it softens.  Transfer to a large bowl.  Whisk in the eggs, yolks, cheese, sage, rosemary, milk, cream and salt and pepper to taste.
  4. Pour into the ramekins and place in a water bath.  Bake until set.  Cool slightly, then unmold onto individual serving dishes.
  5. Melt butter in small saucepan; stir in lemon juice and parsley; pour over the pudding molds.

This recipe was featured on Season 24 - Episode 2410.

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Anthony Buono

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