Salento Style Tart

80 min
4 People
80 min
INGREDIENTS for 4 people

For pasta

320 g all-purpose flour

3 Spoons of Extra Virgin Olive Oil

Half glass of white wine




For the stuffing

150 g prosciutto cotto (cooked ham)

2 egg

200 g mozzarella cheese

150 g ricotta cheese

80 g caciocavallo cheese

2 Spoons of Extra Virgin Olive Oil


Prepare the dough by mixing the flour, oil, wine and a pinch of salt. Start incorporating the flour, first with the tongs of a fork, then with your hands. Keep kneading until the dough is smooth. Roll it out using a rolling pin until is 1/5th of an inch thick. Place dough on a baking sheet, greased with oil. (Reserve the extra dough.) Heat 2 tbsp of oil in a saucepan and sauté the prosciutto, cut into matchsticks. Then add the ricotta and the other cheese cut into slices. Beat the eggs in a bowl using a whisk and add to the pan. Once everything have been incorporated well, transfer pan contents onto the dough-covered baking sheet. Use the extra dough to form an edge and decorate with the dough trimmings. Brush the dough with the remaining oil and bake in a 350 °F oven for 40 minutes. Remove from the oven and serve warm.

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