1 tablet of active dry yeast
1 tablespoon of sugar
1/2 cup of whole milk at room temperature
2 tablespoons of unsalted butter, plus enough to grease a tart pan
1 teaspoon of salt for the dough and more to taste for the filling
1 cup of cooked manioc, mashed or pureed
3 cups of all-purpose flour and a little extra for dusting
1 tablespoon of olive oil
1 large onion, chopped
3 cups of spinach leaves, chopped
3 tablespoons of pitted green olives, chopped
180 grams of ricotta cheese, drained and crumbled
2 egg yolks, beaten for brushing the tarts
1 tablet of active dry yeast
1 tablespoon of sugar
1/2 cup of whole milk at room temperature
2 tablespoons of unsalted butter, plus enough to grease a tart pan
1 teaspoon of salt for the dough and more to taste for the filling
1 cup of cooked manioc, mashed or pureed
3 cups of all-purpose flour and a little extra for dusting
1 tablespoon of olive oil
1 large onion, chopped
3 cups of spinach leaves, chopped
3 tablespoons of pitted green olives, chopped
180 grams of ricotta cheese, drained and crumbled
2 egg yolks, beaten for brushing the tarts
Mix the yeast with sugar until it dissolves
Add the room temperature milk and mix well
Then add the butter, salt, and manioc, mixing until a dough forms
Gradually add the flour to obtain a firm and homogeneous dough
Shape into a ball, cover with plastic wrap, and let rise for 40 minutes
Use this time to prepare the filling
Heat the olive oil in a skillet over medium heat and sauté the onion and spinach until tender
Season with salt to taste
When cooked, add the olives and ricotta cheese, mixing well. Reserve
On a lightly floured surface, roll out the dough into circles, about 1/4 inch thick
Place a small amount of filling in the center of each circle
Fold the dough over the filling, pressing edges to seal
Distribute the tarts in greased tart pans and brush with beaten egg yolks
Bake in a preheated oven at 375°F for 25 minutes or until golden brown
Serve warm as a snack or side dish
