Milk
2 cups of heavy cream
3/4 cup of olive oil
2 cups of all-purpose flour
1 tablespoon of active dry yeast
1 teaspoon of salt
2 tablespoons of grated cheddar cheese
Filling
2 tablespoons of olive oil
1 small onion, finely chopped
1 clove of garlic, minced
1 red bell pepper, seeded and finely chopped
1 bunch of kale, washed and chopped
Salt and pepper to taste
Topping
1 cup of cream cheese (250g)
3 tablespoons of grated Parmesan cheese
Milk
2 cups of heavy cream
3/4 cup of olive oil
2 cups of all-purpose flour
1 tablespoon of active dry yeast
1 teaspoon of salt
2 tablespoons of grated cheddar cheese
Filling
2 tablespoons of olive oil
1 small onion, finely chopped
1 clove of garlic, minced
1 red bell pepper, seeded and finely chopped
1 bunch of kale, washed and chopped
Salt and pepper to taste
Topping
1 cup of cream cheese (250g)
3 tablespoons of grated Parmesan cheese
Dough
In a blender, mix the milk, olive oil, flour, yeast, salt, and cheddar cheese
Filling
Heat the olive oil in a pan, sauté the onion, garlic, and red bell pepper
Add the kale and season with salt and pepper
Cook for 3 minutes
Assembly
Preheat the oven to 200°C (400°F)
In a greased and floured 22cm-diameter tart pan, place 3/4 of the dough and spread the filling
Distribute the remaining dough around the edges, leaving the center free
Spread the cream cheese in the center and sprinkle with Parmesan
Bake for 30 minutes.
