With the arrival of spring, tables are filled with colors and fresh flavors, and the Savory Tart with Snap Peas becomes a perfect option for an outdoor lunch or a dinner among friends. Snap peas, a typical legume from Lombardy, are characterized by their sweetness and crunchiness, making them an ideal ingredient to enrich rustic and genuine dishes. The preparation of homemade shortcrust pastry, which offers a flaky and buttery base, further enhances the filling made with mixed minced meat and Tropea onions, known for their delicate and aromatic flavor. This savory tart, versatile and nutritious, is perfect to serve warm or at room temperature, accompanied by a fresh salad or a good white wine. A dish that celebrates Lombard culinary tradition, capable of bringing the warmth of home cooking and the freshness of seasonal products to the table.

Prepare a shortcrust pastry with 250 g of all-purpose flour, 100 g of soft butter cut into pieces, a pinch of salt, and 70 g of cold water. Work the dough well and let it rest for 15 minutes. Then divide it into two parts, one larger and one smaller. Roll out the larger part into a disc and line a baking dish. Spread the raw minced meat, thinly sliced onion, roughly chopped snap peas, and finally the chopped mozzarella on top. Complete with the second disc of shortcrust pastry, seal the edges well, and bake at 180 degrees for 40 minutes.