Rustic Mediterranean Easter Tart from Scratch : vintage ways !
Trying to explain the exact type of flour to use for this Rustic Mediterranean Easter Tart from Scratch became the hardest part to do. I use 00 farina type ( più raffinata ) for this kind of tarts and it took me a while to find the best explanation for other countries’ chefs.
Cake flour seems the best one to work with. If you do not have cake flour at hand, you can make one from scratch: for this tart use 3 cups of all purpose flour and 8 tablespoons of cornstarch.
Mix wel and proceed with the instructions below.
German language speaking chefs use „ glattes Weizenmehl“ which literary means „smooth wheat flour“.
After the research done, more or less successful, I kindly ask you to assist.
If you have any better idea for flour conversion or substitute, feel free to send one or add in the comments section. I would really appreciate it.
After the pastry is knead ( 00 flour used ), it looks like this:
I guess you know how rich in taste both Chorizo and Sobrasada are. It is absolutely up to your taste which one to use.
Even Italian sausage removed from casings is great to use if Spanish sausages are not available but my first choise are Spanish ones just because of paprika’s intense flavour.
Since there are many varieties of Gouda to be found this time of year I added some green coloured one ( made with basil pesto ) on the top of the filling but even without this layer, the tart is great.
Rustic Mediterranean Easter Tart from Scratch
- Pastry ingredients:
- 4 cups cake flour
- 7 Tbsp olive oil
- 8 Tbsp white wine
- 2 eggs
- 3 ½ Tbsp butter
- 1 tsp sugar
- 1 ½ tsp salt
- Filling ingredients:
- 1 cup Spanish Chorizo ground sausage or Sobrasada paste
- 6 Tbsp chopped parsley leaves
- 12 slices ham
- 4 eggs
- Gouda with Pesto, optional
- 1 egg for the egg wash
Butter 6 x 10 inches pan and leave aside.
Knead all the pastry ingredients and leave to rest for 20 minutes.
While pastry in resting, boil 4 eggs for 10 minutes and when done, replace them immediately into cold water to avoid green circles betweek yolk and egg white when slicing them.
Preheat the oven to 180 C / 356 F.
Half the pastry and roll one half to fit into the pan and the sides.
First lay Chorizo / Sobrasada on the pastry.
Continue with parsley, eggs and ham.
The last layer ( optional one ) before you close the tart is grated Gauda with pesto.
Roll the second half of the pastry and cover the layers.
Egg wash the cover.
If any pastry left, you may add some lattice on the top and egg wash it as well.
Bake for 35 minutes.