Ingredients:
FOR THE SHORTCRUST PASTRY:
TYPE 0
FLOUR 200 g COLD BUTTER 100 g
COLD WATER 70 g
SALES 1 teaspoon
TO FILLE:
DRAINED RICOTTA 200 g
SALAMI IN DUBIES 150 g
SLICED CHEESE 150 g
MEDIUM POTATOES 2
ONION 1
EXTRA VIRGIN OLIVE OIL to taste
OREGANO to taste
BAUDET to
taste SALES to taste
PEPPER to taste
How to prepare the rustic savoury tart:
Step 1
Collect the flour in the bowl of a food processor and add the salt.
Step 2
Cut the cold butter into regular cubes and distribute them on the flour in the bowl.
Step 3
Finally pour in the cold water.
Step 4
Blend the mixture until it becomes lumpy.
Step 5
Then transfer it to a lightly floured work surface and knead briefly with your hands.
Step 6
Compact it well until it forms a ball, wrap it in cling film and place it in the refrigerator for at least 30 minutes.
Step 7
In the meantime, peel the onion and slice it, trying to obtain thin slices.
Step 8
Wash and dry the potatoes very well. Then chop them finely.
Step 9
Immerse the potato slices and onion rings in cold water in two separate bowls.
Step 10
Take the shortcrust pastry and roll it out with a rolling pin, trying to obtain a sheet 3-4 mm thick.
Step 11
Using the bottom of the pan as a reference, cut out a circle slightly larger than the base. and place it in the greased pan.
Step 12
Compact the remaining dough and roll it out into a single bead.
Step 13
Thin the cord until it has a diameter of 1 cm or a little more. Then fold it in half and braid it.
Step 14
Carefully place the braid on the edge of the mold and cut off the excess at the joint. Then lightly press the braid on the edges to make it adhere to the mold.
Step 15
Spread the ricotta on the bottom, trying to obtain an even coverage.
Step 16
Then distribute the salami cut into cubes.
Step 17
Cover everything with the cheese slices.
Step 18
Arrange the potatoes on the surface, overlapping them slightly and alternating them with the onion rings.
Step 19
Brush the surface with a drizzle of oil, being careful not to move the coating.
Step 20
Season with salt, pepper and sprinkle with a pinch of oregano
Step 21
Bake the rustic savory tart in a static oven preheated to 190°C for approximately 60 minutes
Step 22
When the potatoes and the edge are golden and colored, remove them from the oven and let them cool.
Step 23
Carefully unmold the tart and slide it onto a cutting board or serving plate.
Step 24
Serve the tart while still hot or cold.
Storage:
The rustic savory tart can be stored in the refrigerator, in an airtight container, for 1 or 2 days maximum. It can be frozen.
