A light, slightly crisp rustic tart with a creamy filling of ricotta and sun-dried tomatoes. The base is an unleavened dough cooked in a pan (similar to a piadina); it can also be baked in the oven.
Prepare the unleavened dough: in a bowl combine the flour, oil, white wine, a pinch of salt and room-temperature water; knead until you obtain a smooth, homogeneous mixture.
Roll out the dough to form a circular sheet suitable for the pan (or divide it in two if you prefer to cover and overlap).
Prepare the filling: mix the ricotta with the sun-dried tomatoes cut into pieces, the desalted capers, the Parmesan, the chopped mint or basil, salt and pepper to taste.
Spread the filling over half of the sheet, leaving a border; fold it over if using a single sheet or assemble the rustic tart as preferred.
Heat a large pan over low heat with the lid on; cook the rustic tart covered over low heat. When bubbles form on the surface, it is time to turn it over.
Cook the other side until golden brown; the approximate total time is about 35 minutes over low heat with the lid on.
Alternatively, you can bake it in the oven until golden brown.
Serve hot or warm.
Large pan with lid
Bowl
Rolling pin (optional)
Original cooking method in a pan over low heat with the lid on; piadina-like effect. The recipe is customizable in the filling. Approximate cooking time: ~35 minutes.
Italia, Calabria
| Energy (kcal) | 234.03 |
| Carbohydrates (g) | 28.85 |
| of which Sugars (g) | 2.49 |
| Fat (g) | 8.37 |
| of which Saturates (g) | 4.44 |
| Protein (g) | 10.84 |
| Fiber (g) | 1.13 |
| Sale (g) | 0.19 |
