Savory tart with two cauliflowers

Ingredients for a mold of 24 cm in diameter

250 g plain flour

50 g Don Pietro Extra Virgin Olive Oil

15 g of apple cider vinegar or white wine

100 g of water

6 g salt

For the filling

Two small cauliflowers of 2 colors

250 g of ricotta (or robiola or other fresh cheese)

50 g of Parmigiano Reggiano

Two tablespoons of Don Pietro Extra Virgin Olive Oil

Salt and pepper

Prepare the dough for the pastry.

Put the sifted flour, salt, Don Pietro oil and all the other liquids in a bowl.

Work with a spatula or fork. When the ingredients have been absorbed into the mixture, hand on a work surface until the surface is smooth. This procedure can also be done in a mixer with the K tool and then the hook.

Let the dough rest covered under a glass bowl or with cling film for at least 30 minutes.

Clean and wash the cauliflowers. Cut into tops of the same size.

Boil some water in a pot and cook the white cauliflower for 2 minutes, then drain with a slotted spoon and let it cool on a plate, add salt.

Proceed in the same way with the purple cauliflower tops.

Brush the tart mold with table spoon of Don Pietro Extra Virgin Olive Oil.

On a wooden pastry board, spread the tart dough with a rolling pin to a thickness of about 3-4 mm. Dust some flour if the dough is sticky.

Cover the mold and cut the excess dough (you can make savory biscuits).

With a fork or a wooden stick, make holes in the base of the tart.

In a bowl, work the ricotta with the Parmesan, salt, pepper and a spoonful of Don Pietro oil.

Preheat the oven to 180 degrees.

Pour the ricotta cream into the tart shell, level with a spatula and cover the surface with the cauliflower tops.

Brush the cauliflower with Don Pietro oil.

Bake in the oven for about 50 minutes.