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Crostata morbida estiva con Prosciutto di San Daniele

Savoury summer tart with Prosciutto di San Daniele

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main course
Servings 4 people

Ingredients
  

For the soft tart

  • 2 eggs
  • 140 g of 00 flour
  • 50 g of grated cheese
  • 60 g of vegetable oil
  • Salt to taste
  • Pepper to taste
  • 7 g of instant yeast

For the cream of stracchino

  • 200 g of stracchino cheese
  • 3-4 tablespoons of milk
  • 2 tablespoons of grated cheese
  • Pepper to taste
  • Salt to taste

For the filling

  • 100 g of Prosciutto di San Daniele
  • Cherry tomatoes as needed
  • Rocket as needed
  • Mixed seeds as needed

Instructions
 

  • Pour the eggs, oil, milk, cheese, salt and pepper into a bowl.
  • Mix with a whisk until you get an even mixture.
  • Add the flour and dried yeast and combine well.
  • Pour the mixture into a 20cm quiche tin, already buttered and floured.
  • Bake in a static oven at 180° for 20-25 minutes.
  • Remove from the oven, allow to cool completely and remove from the tin.
  • Prepare the cream of stracchino by mixing all the ingredients together with a whisk.
  • Fill the tart with the cream, distributing it evenly, and top with Prosciutto di San Daniele, cherry tomatoes and rocket.
  • Drizzle over a little extra virgin olive oil, sprinkle over the seeds and serve.