**Step 3:**
Slowly pour in the cold water and blend the mixture until it forms a lumpy consistency.
**Step 4:**
Transfer the dough to a lightly floured surface and knead it briefly with your hands.
**Step 5:**
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
**Step 6:**
While the dough is chilling, peel and slice the onion thinly.
**Step 7:**
Wash and dry the potatoes very well. Cut them into small pieces.
**Step 8:**
Soak the onion slices and potato rings in separate bowls of cold water.
**Step 9:**
Take the chilled pastry dough and roll it out on a floured surface to form a sheet about 3 to 3 mm thick.
**Step 10:**
Use the bottom of a mold as a guide to cut out a circle slightly larger than the base. Place it in the buttered mold.
Gently press the remaining dough to form a single bead.
**Step 12:**
– Twist the cord until it has a diameter of about 1 cm. Fold it in half and weave it into a pattern.
**Step 13:**
– Gently press the woven cord into the top of the tart.
**Step 14:**
– Bake the rustic salt tart in a preheated oven at 180°C (356°F) for about 20-25 minutes, or until golden brown.
Enjoy your homemade rustic salt tart!
Here’s how to make a rustic salted tart:
1. Carefully place the weave on the edge of the mold and cut the excess at the junction point. Then, lightly press the braid on the edges to adhere to the mold.
2. Spread the ricotta evenly on the bottom of the mold.
3. Next, distribute the salami into cubes.
4. Cover everything with slices of cheese.
5. Arrange the potatoes on the surface, overlapping them slightly and alternating with the onion rings.
6. Brush the surface lightly with oil, being cautious not to disturb the coating.
7. Season with salt, pepper, and a pinch of oregano.
8. Bake the rustic salted tart in a preheated static oven at 190 degrees C for about 60 minutes.
9. When the potatoes and the edge turn golden brown and colored, remove them from the oven and let them cool.
10. Carefully cake the cake and slide it onto a cutting board or serving plate.
11. Serve the cake hot or cold.
The rustic salted tart can be stored in the refrigerator in an airtight container for up to 1 or 2 days. It can also be frozen.
