Ingredients:

FOR THE SHORT PASTRY:
TYPE 0 FLOUR 200 g
COLD BUTTER 100 grams
COLD WATER 70 grams
SALE 1 teaspoon
TO FILL:
DRAINED RICOTTA 200 g
DUBBED SALAMI 150 grams SLICED CHEESE
150 grams
MEDIUM POTATOES 2
ONION 1 EXTRA
VIRGIN OLIVE OIL VAT qs
OREGANO to
taste BAUDET to
taste SALES to
taste PEPPER to taste
How to prepare the rustic savory tart:
Step 1
Collect the flour in the bowl of a food processor and add the salt.
2nd step
Cut the cold butter into regular cubes and distribute them over the flour in the bowl.
Step 3
Finally pour in the cold water.
Step 4
Blend the mixture until you obtain a lumpy consistency.
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 cut them finely.
Step 9
Soak 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 3-4 mm thick sheet.
Step 11
Using the bottom of the mold as a reference, cut out a circle slightly larger than the base. and place it in the buttered mold.
Step 12
Compact the remaining dough and roll it out to form a single bead.
Step 13
Thin the cord until it has a diameter of 1 cm or slightly 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 over 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
Salt, pepper and sprinkle with a pinch of oregano
Step 21
Cook the rustic savory tart in a preheated static oven at 190°C for about 60 minutes
Step 22
When the potatoes and the edge are golden and coloured, remove them from the oven and let them cool .
Step 23
Carefully unmold the cake and slide onto a cutting board or serving plate.
Step 24
Serve the cake while still hot or cold.
storage:
The rustic savory tart can be stored in the refrigerator, in a special airtight container, for a maximum of 1 or 2 days. It can be frozen.