three hundred g of flour 000
1 teaspoon salt
1/2 glass of bloodless water from the fridge (approx one hundred ml)
50 ml of tomato puree
salt, pepper, garlic
2 plum tomatoes
2 red onions
The dough: place the flour in a bowl, add the salt and the butter cut into small portions, mix with your arms and form a sand.
upload the water and shape the dough. Wrap it in plastic wrap and placed it inside the fridge for as a minimum 20 mins.
Tomato sauce: Sauté the chopped onion and add the tomato puree, salt, pepper and garlic. cook for 10 mins.
The meeting: Stretch the dough on the floured counter, roll the dough at the rolling pin and line a 23 cm pie pan. Prick with a fork and vicinity the tomato sauce on the bottom.
cut the greens finely and add them to the cake, overlapping and interspersing the vegetables. once the entire cake is blanketed, add salt and olive oil.
Bake in a preheated oven at one hundred eighty° for about forty minutes.