Here’s what you’ll need for the rustic salt tart:
For the Pasta Frolla:
– 200 grams of Farina type 0
– 100 grams of cold butter, cut into small cubes
– 70 grams of cold water
– 1 teaspoon of salt
For the Revenues:
– 200 grams of Ricotta School
– 150 grams of Salame to Dubetti
– 150 grams of Cheese to Fette
– 2 medium Pataness
– 1 Cipolla
– Extra virgin olive oil, as needed
– Oregano, as needed
– Baudet, as needed
– Sale, as needed
– Pepé, as needed
**Now, let’s get started with the rustic salt tart:**
**Step 1:**
In the bowl of a food processor, combine the flour and salt.
**Step 2:**
Distribute the cold butter evenly over the flour.
