CROSTATA CON FROLLA AL PARMIGIANO una torta salata deliziosa SENZA PASTA SFOGLIA

Prepare the dough by mixing 2 eggs, 30 g of parmesan, 300 g of flour, 60 g of olive oil, and 80 g of white wine or water. Season with salt and pepper.

Roll out the dough and place it in a 26-28 cm tart pan.

For the filling, cook 500 g of champignon mushrooms with salt, oil, pepper, and parsley.

Layer the cooked mushrooms, 120 g of cooked ham, and cheese in the tart.

Cover with the remaining dough or leave open-faced as desired.

Brush the top with one egg yolk and sprinkle with sesame seeds if using.

Bake until golden brown.

Equipment Needed

Spice Level:

Dietary

Allergens