Forget everything you know about tarts—this one rewrites the rules. Crustade Lombarde is a savory-sweet masterpiece from the heart of medieval Europe that combines rustic luxury with bold flavor.
Wrapped in a buttery golden crust and filled with rich cream, dried fruits, and marrow, it’s a dish steeped in culinary history. This isn’t just a tart; it’s a story told through ingredients.
Medieval Roots & Mediterranean Influence
Crustade Lombarde hails from the lavish feasts of medieval Europe, but its flavor profile bridges Mediterranean traditions.
With ingredients like dates, prunes, parsley, and bone marrow, this dish captures the contrast between savory and sweet that’s central to historical Mediterranean cuisine.
The inclusion of dairy-rich cream and eggs ties it to the heart-healthy indulgence of Southern European fare, while the dried fruits bring natural sweetness and texture.
Every bite tells a story of regional spices, trade routes, and festive celebrations that once filled the grand halls of Lombardy and beyond.
Ideal for Entertaining & Special Occasions
This old recipe isn’t your everyday tart—it’s perfect for moments when you want to impress.
It holds its structure beautifully, making it ideal for slicing and serving to guests. Its luxurious ingredients make it a natural choice for:
- Holiday feasts or special family dinners
- Mediterranean-themed parties or potlucks
- Cultural food nights or historical recipe explorations
Serve it warm as a striking main or chilled for a rustic, satisfying starter. Either way, it’s sure to spark conversation.
Flavor Pairings & Serving Suggestions
The flavors of crustade lombarde are bold yet balanced, making it a versatile centerpiece.
Here are a few serving ideas to bring out its best:
- Pair with a crisp green salad dressed with lemon and olive oil
- Add a glass of dry white wine like Pinot Grigio or Vermentino
- Serve alongside grilled vegetables or roasted squash to keep it seasonal
- Accompany with olives, soft cheeses, or spiced nuts for a full Mediterranean spread
The sweet-savory nature of the tart also makes it a great follow-up to lighter dishes or a surprising main course for brunch.
Customization Tips & Ingredient Swaps
This tart is surprisingly flexible for modern kitchens.
You can adjust the filling to suit your pantry or dietary preferences while keeping the traditional heart of the dish alive:
- Vegetarian-friendly: Swap bone marrow for roasted mushrooms or walnuts
- Lighter version: Use half-and-half or coconut cream instead of heavy cream
- Add-ins: Try figs, pine nuts, or grated hard cheese for an earthy twist
- Fresh herbs: Basil or mint can replace parsley for a brighter flavor profile
Feel free to experiment while staying true to the original’s layered textures and luxurious richness.
Meal Prep & Make-Ahead Friendly
While it feels indulgent, this tart is surprisingly practical.
The crust can be made a day ahead and chilled until ready to use. You can also prepare the filling in advance and store it in the refrigerator until baking. Once baked, it holds up well for several hours and tastes even better after resting.
It’s a great dish for:
- Weekend prep for weekday meals
- Dinner parties when you want more time with guests
- Bringing to gatherings where you need something sturdy and shareable
This makes crustade lombarde not just a historical gem, but a modern-day kitchen ally.
Crustade Lombarde Recipe
Equipment
- 9-inch tart tin
- Rolling Pin
- Wire rack
- Aluminum foil
Ingredients
For the Crust (Basic Version):
- ½ cup powdered sugar
- ½ cup salted butter, chilled and cut into ½-inch cubes
- 3 or 4 large egg yolks
- 1¾ cups all-purpose flour
For the Filling:
- 15 pitted dates chopped into ½-inch pieces
- 15 prunes chopped into ½-inch pieces
- ¼ cup finely chopped bone marrow
- 1 cup heavy whipping cream
- 2 large eggs
- 3 tablespoons minced parsley
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
Instructions
- Prepare the crust: In a large bowl, sift the powdered sugar and mix in the cubed butter until smooth. Add 3 egg yolks, one at a time, and beat in. Sift in the flour and mix until a crumbly dough forms. If too dry, add the fourth yolk. Shape the dough into a ball, place between parchment sheets, and roll into an 11-inch disk, ⅛ to ¼ inch thick. Chill in the refrigerator for 20 minutes. Lightly grease a 9-inch tart tin.
- Remove the chilled dough from the fridge and discard the parchment. Fit the dough into the tart tin, folding and crimping the edges. Cover with plastic wrap or foil and chill again for 20 minutes.
- Preheat oven to 375°F.
- Take the tart from the fridge, discard wrap, and prick the bottom with a fork. Line with foil and fill with pie weights. Bake on a baking sheet (lower-middle rack) for 15 minutes or until the edges start browning. Remove weights and foil, then lower the oven to 350°F.
- While crust is hot, sprinkle chopped dates, prunes, and marrow inside. Return to the oven for 10 minutes. If edges darken too fast, cover with a pie shield. Let cool completely on a wire rack.
- Make the filling: In a bowl, whisk the cream and eggs until soft peaks form. Stir in parsley and salt. Pour into the cooled crust, smooth the top, and sprinkle sugar evenly. If crust is exposed, cover with a pie shield. Bake for 20 more minutes or until the custard sets and the top browns slightly. The center should still have a gentle wobble. Let cool before serving.
Notes
- Bone marrow adds a silky richness and historic authenticity; substitute with unsalted butter for a modern twist.
- To amplify sweetness, consider a drizzle of honey or sprinkle of cinnamon sugar after baking.
- Tart can be served warm or at room temperature.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.