Crust
200g cold unsalted butter, cut into cubes
200g ricotta cheese
200g all-purpose flour
1/2 teaspoon salt
1 teaspoon active dry yeast
1 egg, for brushing
Filling
2 cups caponata
1 cup cooked and chopped green beans
1 cup cooked and diced carrots
1 cup white sauce
Salt and black pepper to taste
Crust
200g cold unsalted butter, cut into cubes
200g ricotta cheese
200g all-purpose flour
1/2 teaspoon salt
1 teaspoon active dry yeast
1 egg, for brushing
Filling
2 cups caponata
1 cup cooked and chopped green beans
1 cup cooked and diced carrots
1 cup white sauce
Salt and black pepper to taste
Crust: Mix the ingredients together 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 line a tart pan with the remaining dough
Cover the dough with aluminum foil and sprinkle with raw peas over the bottom of the tart pan
Bake in a medium oven preheated to 375°F for 15 minutes
Let it cool
Filling: Mix all the ingredients together until smooth
Remove from heat and spread the cold filling over the crust
Roll out the reserved dough and create a lattice pattern on top of the filling, brush with the remaining egg, and bake until golden.
