Milk
200g cold butter cut into cubes
200g ricotta cheese passed through a sieve
200g all-purpose flour
1/2 teaspoon salt
1 teaspoon active dry yeast
1 egg for brushing
Filling
2 cups caponata sauce
1 cup cooked green beans, chopped
1 carrot, cooked and chopped
1 cup white sauce
Salt and black pepper to taste
Milk
200g cold butter cut into cubes
200g ricotta cheese passed through a sieve
200g all-purpose flour
1/2 teaspoon salt
1 teaspoon active dry yeast
1 egg for brushing
Filling
2 cups caponata sauce
1 cup cooked green beans, chopped
1 carrot, cooked and chopped
1 cup white sauce
Salt and black pepper to taste
Milk
Mix the ingredients with your fingertips until a smooth dough forms
Let it rest in the refrigerator for 30 minutes
Roll out the dough with a rolling pin, reserve 1/3 of the dough and use the remaining dough to line the bottom and sides of a tart pan
Cover the dough with aluminum foil and spread raw peas over the bottom of the tart pan
Bake in a medium oven for 15 minutes
Remove the peas and let it cool down
Filling
Mix all the ingredients together and cook over low heat until a creamy sauce forms
Remove from heat and spread the cold filling over the dough
With the reserved dough, create a checkerboard pattern on top of the filling, brush with egg and bake until golden brown.