Salty tart with San Michali
First mixture400 gr butter
200 gr cream cheese
13 gr salt
10 gr finely chopped dill
60 gr onions chopped
7 gr red pepper
Second mixture500 gr eggs
100 ml fresh milk
100 ml wine
Third mixture1 kg soft flour
60 gr baking powder
600 gr San Michali, grated
200 gr green olives, pitted, sliced in four
100 gr turkey slices, sliced
PreparationPlace all the ingredients of the first mixture into a mixer and mix well.
Add the second mixture to the first mixture, and mix until you obtain a uniform mixture.
Take the mixture off the mixer and add the third mixture, stirring softly with a ladle, so as to keep the air inside the mixture.
Oil a long baking tray and fill it with the mixture up to 3/4 of its height. The surface should be flat.
Place the baking tray in a pre-heated oven at 170 oC for 35-40 minutes.
Take the tray out of the oven and let it rest for 5-10 minutes, turning occasionally the tray around so that the pie does not get humid.
Note: all ingredients should be at room temperature in order to obtain a uniform mixture.