Salted Abobora Tart

Name: Salted Abobora Tart
Yield: 10
Ingredients: 500 g of ripe abobora, cubed; 1 sprig of rosemary; 1 envelope of vegetable broth; 1 cup of olive oil; 1 cup of milk; 3 eggs; 1 teaspoon of active dry yeast; 2 cups of all-purpose flour; 1 teaspoon of salt; 150 g of fresh cheese, sliced; 1 teaspoon of oregano

1
500 g of ripe abobora, cubed
2
1 sprig of rosemary
3
1 envelope of vegetable broth
4
1 cup of olive oil
5
1 cup of milk
6
3 eggs
7
1 teaspoon of active dry yeast
8
2 cups of all-purpose flour
9
1 teaspoon of salt
10
150 g of fresh cheese, sliced
11
1 teaspoon of oregano

Ingredients

1
500 g of ripe abobora, cubed
2
1 sprig of rosemary
3
1 envelope of vegetable broth
4
1 cup of olive oil
5
1 cup of milk
6
3 eggs
7
1 teaspoon of active dry yeast
8
2 cups of all-purpose flour
9
1 teaspoon of salt
10
150 g of fresh cheese, sliced
11
1 teaspoon of oregano

Directions

1
1 In a pressure cooker, place the abobora and cover with water
2
Add the rosemary, vegetable broth, and let cook for five minutes after the initial pressurization
3
Drain and mash. Reserve
4
2 In a blender, beat the olive oil, milk, eggs, yeast, flour, and salt
5
Transfer to a bowl and mix in the mashed abobora
6
3 Preheat the oven to 180°C
7
In a medium round baking dish, greased and floured, distribute half of the dough
8
Cover with slices of cheese, sprinkle with oregano, and top with the remaining dough
9
Bake until golden.