Tart With Cracklings

Tart With Cracklings


  • 30 g ground flax
  • 110 g integral spelt flour
  • 110 g integral rye flour
  • 50 g cracklings
  • 75 g butter
  • 20 g ice water
  • pinch of sea salt

For the filling:

  • 250 g mozzarella
  • 100 g cured meat products per your choice
  • handful of olives
  • 2 tomatoes
  • handful of pine nuts


Measure the water and place it in the freezer to cool it. It must have be iced when add to the dough. Finely chop the cracklings, add butter cut into cubes and mix well. Mix flours and salt. If you want you can also add some spices in the flour and salt such as black sesame…Then add mixture of flour into mixture of cracklings and butter and knead well. Then add water. Leave to rest in the fridge for 2 hours. Then stretch the dough on the size of the baking tray (I used round diameter is 30 cm), put in a tray, make small holes with a fork. Put in preheated oven for 15-20 min on 180 degrees until it is almost baked. Put prepared filling: mix crumbled mozzarella cheese, chopped cured meat per your choice, olives, tomatoes and pine nuts. Arrange over the baked dough. Sprinkle with pesto of rocket salad. Put back in the oven for ten minutes, just to melt the cheese.

Tart With Cracklings

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