Cake with peperonata
Instructions
Put the flour on the work surface, knead it quickly with the softened butter and salt, pull it to browse with the rolling pin to about half a centimetre thick.
Place in a well greased Cake Pan it up even at the edges.
Wash the peppers, remove the seeds and pith, wide-brimmed cut them, put them in a pan, add the diced peeled tomatoes, sliced onion, add salt, pepper and a splash of oil.
Cover and cook over mediumlow heat medium afire until the peppers are still duretti.
Pour the pesto in the Pan, add some basil leaves, folded a bit of dough around edge inwards.
Bake in preheated oven at 170 degrees for forty minutes.
Serve the warm cake.
Ingredients and dosing for 6 persons
- For the dough:
- 300 g of flour
- 150 g of butter (or margarine)
- Salt
- For the filling:
- 5 fleshy peppers
- 3 tomatoes
- 1 onion
- Basil
- Olive oil
- Salt
- Pepper