300 grams of flour
8 g of brewer’s yeast
2 teaspoons of salt
300 gr Ricotta of Bufala Campana DOP
300 g between broad beans and fresh peas
100 g of green beans
30 g of grated parmesan cheese
extra virgin olive oil
Mix the flour, salt, brewer’s yeast, 4 tablespoons extra virgin olive oil and water in a bowl to obtain a soft and elastic dough. After mixing the ingredients, work vigorously on a pastry board for 10 minutes, form a ball and put it to rise covered with film until it doubles in volume.
To prepare the filling: boil the broad beans, green beans and peas in salted water. Then let cool. In a bowl mix the Ricotta of Bufala Campana DOP with the parmesan, egg, salt, pepper, vegetables and a few tablespoons of pesto. Take the pasta and divide it into two portions. Roll out the first and line a cake tin greased with a drop of oil: pour into the stuffing and decorate with the leftover dough. Bake the tart with ricotta cheese in a hot oven at 170 ºC for about 45 minutes. Let it cool before serving.