Flour
4 cups of whole wheat flour
2 tablespoons of wheat germ
2 tablespoons of dried yeast
2 tablespoons of olive oil
1 pinch of salt
1 cup of warm water
Vegetable oil for brushing
Filling
1 tablespoon of olive oil
Thin slices of onion
2 tablespoons of water
1/2 cup of black olives, pitted
1 hard-boiled egg, chopped coarsely
2 slices of prosciutto, chopped
100g of white cheese, crumbled
2 lettuce leaves
Salt and black pepper to taste
Flour
4 cups of whole wheat flour
2 tablespoons of wheat germ
2 tablespoons of dried yeast
2 tablespoons of olive oil
1 pinch of salt
1 cup of warm water
Vegetable oil for brushing
Filling
1 tablespoon of olive oil
Thin slices of onion
2 tablespoons of water
1/2 cup of black olives, pitted
1 hard-boiled egg, chopped coarsely
2 slices of prosciutto, chopped
100g of white cheese, crumbled
2 lettuce leaves
Salt and black pepper to taste
Dough: Mix the flour, wheat germ, and yeast
Add the olive oil, salt, and water, stirring gradually
If necessary, add more water in spoonfuls
Knead until a homogeneous dough forms
Let it rest for 20 minutes
Filling: Sauté the onion in olive oil and add the water, salt, and black pepper
Cook until the onion is translucent
Roll out the dough to form a rectangle
Place the dough on a greased and floured baking sheet
Arrange the onion, olives, egg, prosciutto, cheese, and lettuce leaves on top of the dough and cover with more lettuce
Fold in the sides of the dough to secure the filling
Cut off any excess edges and trim them to close the tart
Brush with oil and bake in a preheated oven.
