Salty tart: the recipe for a soft and tasty rustic
The salty cake it’s a soft and tasty rustic stuffed with ham, salami, cheese and provola. The secret of the tall and soft dough is in the yeast – it should last at least 2 hours.
It can be eaten as a single dish or as an appetizer: it is appreciated both hot and cold and is perfect for any occasion.
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How to prepare the salty cake
Cut the salami, ham, cheese and provola into cubes.
In a large bowl, combine the flour with the dry brewer’s yeast, sugar, and salt. Pour in the milk, seed oil, eggs and mix with a fork until the mixture is smooth and sticky.
Distribute half of the dough in the circular mold of 25 cm in diameter. add a part of ham, salami, cheese and provola. Then cover with the remaining dough and distribute the remaining ingredients. As the last ingredient, sprinkle the Parmesan.
Let rise for 2 hours, or until it reaches the edge of the mold, then bake in a static oven at 180°C for 30-35 minutes.
Advice
For the filling you can use the sausages and cheeses that you prefer or that you have in the fridge.
storage
Keep leftover salty cake under a glass bell jar, but remember to eat it within a couple of days at the latest.
