With our organic whole wheat Kamut® flour and organic soft wheat flour type "00"

INGREDIENTS

For the tarta:

300 gr of Organic whole wheat Kamut® flour
200 gr of Organic Soft Wheat flour type "00"
250 gr of butter
180 gr about 180 gr cold water
10 gr fine salt

For the filling:

2 heads of escarole
3 anchovy fillets in oil
1 tablespoon pine nuts
1 tablespoon raisins
1 tablespoon desalted capers
5 tablespoons parmesan cheese
1 clove of poached garlic
fine salt to taste
freshly ground black pepper to taste
2 tablespoons extra virgin olive oil

PROCEDURE

  • Prepare the brisée in a blender (or by hand in a bowl): pour the flours, cold chopped butter, and salt into the blender. Run on high speed until a crumb mixture is obtained. Place the resulting crumbs in a bowl.
  • Gradually add the water and knead quickly until the dough is firm and elastic. Place in the refrigerator to rest for at least one hour.
  • Prepare the filling: wash the two heads of escarole and cut them into strips. In a large skillet, put the oil, anchovies and crushed garlic. Sauté over low heat until the anchovies flake. Remove the garlic and add the escarole, pine nuts, raisins previously soaked in warm water, and capers.
  • Brown; then lower the heat and continue cooking, covering with a lid, for about 20 min. Season with salt and pepper and allow to cool. Add the grated cheese.
  • With the brisée dough, line a 30-cm-diameter tart pan that has been buttered or lined with baking paper, keeping some dough aside, which will be used for the topping strips. Fill with the escarole filling and decorate with strips of dough. Bake in a static oven at 180° for 45 min, until completely browned.

What flour do I use?

We recommend a mix of Organic whole grain Kamut® flour and Organic wheat flour type "00". Available for home use (in the Centenary line) and professional use (in 5kg bags).

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