Ingredients for a 26/28 cm diameter tart
- 250g of Arifa organic flour
- 150 ml boiling water
- 100 ml of seed oil
- a teaspoon of salt
- a teaspoon of baking powder for savory cakes
- onions, salt, oregano and olive oil for the coating, or, courgettes, cherry tomatoes, aubergines, potatoes...whatever you prefer
Preparation : Place the flour, salt and yeast in a bowl and mix them together.
Mix the oil and hot water together, then stir everything with a fork until the liquids are absorbed. Then compact the dough with your hands.
The Arab says it's a matter of thirty seconds at most!
There is no need to knead, just make sure the dough is smooth and it's done.
Spread the dough with your hands on a baking tray covered with baking paper (I forgot the baking paper, but it came off anyway) giving it a circular shape until it reaches the indicated diameter.
Cut the onions into thin slices. Sauté them in oil and water and add salt.
Season with salt, onions, oregano (pepper to taste), mozzarella and olive oil and bake immediately in a preheated oven at 200 degrees (I set it to 180 degrees since it is fan-assisted).
Cook for about 45 minutes.
Serve warm or at room temperature.
Perfect!!!!
NOTE:
- I don't know if the tart will keep very well the next day, because there isn't even a crumb left;
- the dough is delicious and crumbly. It absolutely must be kneaded with very hot water to make it come out well (I added a little more using a gluten-free flour, but you use about 120 ml)
- the vegetables for the topping can obviously vary according to taste, and the seasons (as I did...)
