Rustic pie with broccoli and smoked

Put the flour in a bowl with a pinch of salt, egg and the warm water that you will have to unite in small doses until you get a stick a little soft and velvety. Store the mixture in the same floured Bowl to rest for about an hour. Turn on the oven (230°).

Wash broccoli well, get the florets and place them in a large bowl; join the black olives pitted and cut in half; Add salt, pepper and drizzle with 2 tablespoons oil. Stir well and let it sit for 15 minutes. Cut the smoked sliced. Brush lightly with oil a baking tray rectangular or round. Take the dough and cut with the help of a rolling pin two rectangles or two discs not too thin with one larger should be spread on baking sheet and allow it to slightly overlap. Prick the dough with a fork.

Distribute the seasoned broccoli, sprinkle with 2 tablespoons oil and lay the slices of smoked cheese covering the underlying layer of broccoli. Affix the other rectangle (or disk) and close carefully overlapping edges making sure to get all the air with light pressure. Prick the surface with a fork or create an opening in the Center. This will serve not to inflate the cake. Put in hot oven (230° c) for 50 minutes or until golden brown.