For the dough:
4 cups of all-purpose flour
2 egg yolks
2 tablespoons (chopped) of active dry yeast
1 tablespoon of salt
1 cup of unsalted butter or margarine at room temperature
3/4 cup of cold water
For the filling
2 containers of cream cheese spread
2 tablespoons of lemon juice
1 tablespoon of finely chopped onion
1 tablespoon of mustard
4 tablespoons of finely chopped pickles
8 slices of cooked prosciutto
For the dough:
4 cups of all-purpose flour
2 egg yolks
2 tablespoons (chopped) of active dry yeast
1 tablespoon of salt
1 cup of unsalted butter or margarine at room temperature
3/4 cup of cold water
For the filling
2 containers of cream cheese spread
2 tablespoons of lemon juice
1 tablespoon of finely chopped onion
1 tablespoon of mustard
4 tablespoons of finely chopped pickles
8 slices of cooked prosciutto
Prepare the dough: sift the all-purpose flour over a surface, make a depression in the center and place the egg yolk, yeast, salt, and butter
Mix without overworking, adding cold water until the dough is soft and well combined
Using your hands, line the bottom and sides of a tart pan with the dough
Poke the dough with a fork and cover it with a sheet of parchment paper, with dried beans on top, to maintain its shape
Bake until golden
Let cool
Prepare the filling: mix well all the ingredients and cover the cooled dough
Garnish with rolled slices of prosciutto
Serve chilled.
