Dough
1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
3 tablespoons ice-cold water
1/2 teaspoon paprika
1/2 teaspoon salt
Filling
1 cup tomato puree, diced
1/2 cup grated carrot
1/4 cup olive oil
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika
1/4 teaspoon salt
100g macaroni
1 small onion, finely chopped
1 smoked calabrese pepper, diced
For brushing
1 egg, beaten
Dough
1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
3 tablespoons ice-cold water
1/2 teaspoon paprika
1/2 teaspoon salt
Filling
1 cup tomato puree, diced
1/2 cup grated carrot
1/4 cup olive oil
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika
1/4 teaspoon salt
100g macaroni
1 small onion, finely chopped
1 smoked calabrese pepper, diced
For brushing
1 egg, beaten
Dough
In a bowl, combine the flour, paprika, salt, and cold butter
Mix until well combined
Gradually add the ice-cold water, stirring with a fork until a homogeneous dough forms
Shape into a ball and wrap in plastic wrap
Refrigerate for 30 minutes
Filling
Cook the macaroni in boiling water until al dente
Drain and set aside
In a pan, sauté the tomato puree, carrot, onion, calabrese pepper, thyme, and olive oil, stirring occasionally, for 5 minutes
Add the cooked macaroni, stir well, and season with salt and smoked paprika
Let cool
Assembly
Preheat the oven to medium temperature
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Place the dough in a 35cm diameter tart pan with a removable bottom, leaving a small border around the edges
Add the filling, leaving a small space in the center
Fold the dough over the filling, keeping the center open
Brush with the beaten egg and bake until golden brown.
