This puff pastry is stuffed with local sausages, romano or parmesan cheese
[cooked-sharing]
Mix the filling for the tart by combining eggs, grated orange zest, fresh cream, pepper, rosemary, and cheese (coarsely chopped)
Rest in the fridge for 30 minutes
Sift the flour and salt into a large bowl. Cut the butter in small chunks and add them to to flour.
Place the dough on a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until it reaches a width of about 20 x 50 cm. The dough should have a marbled effect.
Fold the dough and wrap with cling film and chill for at least 20 minutes before using it.
Roll out the puff pastry and place in a greased baking pan.
Cover with the sausage cut into thick slices and chickpeas.
Pour the prepared filling into the puff pastry and back at 350F for 35 minutes
Ingredients
Directions
Mix the filling for the tart by combining eggs, grated orange zest, fresh cream, pepper, rosemary, and cheese (coarsely chopped)
Rest in the fridge for 30 minutes
Sift the flour and salt into a large bowl. Cut the butter in small chunks and add them to to flour.
Place the dough on a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until it reaches a width of about 20 x 50 cm. The dough should have a marbled effect.
Fold the dough and wrap with cling film and chill for at least 20 minutes before using it.
Roll out the puff pastry and place in a greased baking pan.
Cover with the sausage cut into thick slices and chickpeas.
Pour the prepared filling into the puff pastry and back at 350F for 35 minutes