'15 g of active dry yeast'
1/2 cup warm milk
1 egg, beaten
1/2 teaspoon salt
1/4 cup olive oil
1/2 teaspoon unsalted butter
2 1/2 cups all-purpose flour
Filling
'1 tablespoon olive oil'
1 medium onion, finely chopped
1 clove garlic, minced
1 zucchini, cut into cubes
2 bell peppers, cut into cubes
1 tomato, cut into cubes
Salt and pepper to taste
1 tablespoon all-purpose flour
1/4 cup warm milk
2 tablespoons ricotta cheese
100 g of canned tuna, drained and flaked
To brush with egg
'1 egg, beaten'
'15 g of active dry yeast'
1/2 cup warm milk
1 egg, beaten
1/2 teaspoon salt
1/4 cup olive oil
1/2 teaspoon unsalted butter
2 1/2 cups all-purpose flour
Filling
'1 tablespoon olive oil'
1 medium onion, finely chopped
1 clove garlic, minced
1 zucchini, cut into cubes
2 bell peppers, cut into cubes
1 tomato, cut into cubes
Salt and pepper to taste
1 tablespoon all-purpose flour
1/4 cup warm milk
2 tablespoons ricotta cheese
100 g of canned tuna, drained and flaked
To brush with egg
'1 egg, beaten'
A preheat the oven to 400°F (200°C)
Dissolve the yeast in the warm milk, then add the egg, salt, olive oil, butter, flour, and ricotta cheese
Mix until a smooth dough forms
Let the dough rest for 30 minutes
Filling
In a pan, heat the olive oil over medium heat
Add the onion and garlic and cook until the onion is translucent
Add the zucchini, bell peppers, tomato, salt, and pepper
Cook for 2 minutes
Dissolve the flour in the warm milk, then add it to the filling mixture
Mix well
Mix in the ricotta cheese and canned tuna
Turn off the heat and let cool
Assembling
With the help of a rolling pin, roll out the dough to a larger circle than the removable tart pan with a diameter of 22 cm
Place the dough on a floured surface, leaving some excess
Distribute the filling evenly
Make four cuts in the dough and fold over the filling
Pickle the egg mixture and bake until golden brown.
