How to make
In a bowl, sift the flour with a pinch of salt. Add 1 egg yolk, 6 tbsp. cold water and 3.2 oz (90 g) of cold butter, cut into small pieces.
Knead a soft dough. Fold the dough in cling film and refrigerate for an hour.
Roll out a large rectangle of the cooled doughon a floured surface. Using a rolling pin, transfer it to a tray.
The dough is very elastic and easy to work with. After baking, it tastes like salty crackers and is very crunchy.
Form a high border by pressing lightly against the walls to form the tray shapes. Pinch the bottom with a fork.
Bake ittr at 360°F (180°C) in a preheated oven until nicely browned. The dough has no leavening agents and does not rise during baking, so there is no need to press it with anything to form a dough shell.
Remove the pan from the oven, release it from the baking form and cool on a wire rack.
Garnish with slices of pickled artichokes, olives, spicy small cubes of tuna, small mozzarella, slices of thinly sliced prosciutto or sausage salami, pickled onions.
Enjoy!
