2 packets of biological yeast (30g)
1 teaspoon of sugar
1/2 cup of warm water
2 egg yolks
2 tablespoons of vegetable oil
3 teaspoons of salt
3 cups of wheat flour
Filling
1 cup of ricotta cheese, drained
1/2 cup of ham cubes
1 tomato, peeled and seeded, cut into cubes
1/2 cup of mozzarella cheese, cubed
1 cup of linguiça calabresa, cubed
1/2 cup of cream cheese (125g)
1 teaspoon of oregano
1/2 teaspoon of olive oil
Accessory
25cm diameter tart pan
2 packets of biological yeast (30g)
1 teaspoon of sugar
1/2 cup of warm water
2 egg yolks
2 tablespoons of vegetable oil
3 teaspoons of salt
3 cups of wheat flour
Filling
1 cup of ricotta cheese, drained
1/2 cup of ham cubes
1 tomato, peeled and seeded, cut into cubes
1/2 cup of mozzarella cheese, cubed
1 cup of linguiça calabresa, cubed
1/2 cup of cream cheese (125g)
1 teaspoon of oregano
1/2 teaspoon of olive oil
Accessory
25cm diameter tart pan
Place the yeast in a bowl, add the sugar and warm water
Mix well until the yeast dissolves
Add the egg yolks, vegetable oil, and salt
Gradually add the wheat flour until the dough comes together
Cover and let it rest for 15 minutes
Divide the dough into two equal parts and roll out on a floured surface with a rolling pin
Filling
In a bowl, mix the ricotta cheese, ham, tomato, mozzarella cheese, linguiça calabresa, cream cheese, and season with oregano and olive oil
Assemble the tart by placing one part of the dough in the pan, adding the filling, topping with the remaining dough, brushing with egg wash, and baking at 180°C for approximately 25 minutes
Let it cool, remove from pan, and serve.
