Ingredients for the savoury rye flour tart filled with red cabbage, goat's cheese and pine nuts

For the base

2 cups of rye flour

2 cups of spelt flour

1 tablespoon of sugar

1 teaspoon of salt

80 ml olive oil

3 tablespoons of iced water

For the filling

1 red cabbage

40g pine nuts

100g goat's cheese

1 egg

extra virgin olive oil

salt and pepper

Ingredienti per la torta salata con farina di segale ripiena di cavolo rosso caprino e pinoli © Laura La Monaca

For the filling, toast the pine nuts in a pan over a low heat, then set aside. Add the red cabbage and continue to cook for a few minutes © Laura La Monaca

Beat the goat's cheese with the egg, add salt and pepper. Combine this mixture with the red cabbage and pour into the tart tin © Laura La Monaca

Bake in a preheated oven at 180°C for about 30 minutes. Serve warm © Laura La Monaca

Method

To make the base, combine the rye flour with the spelt flour, then add the sugar and salt. Add the oil until the mixture resembles wet sand, then add the iced water to obtain a soft, smooth dough.

Shape into a ball and roll out to a thickness of about half a centimetre.

Leave to rest in the fridge for about an hour. Then spread it out in a tart tin lined with baking paper and leave to rest in the fridge for a further 30 minutes.

To make the filling, toast the pine nuts in a pan over a low heat, then set aside.

Clean and thinly slice the red cabbage.

In the same pan used for the pine nuts, add a little oil and cook the red cabbage for about 5 minutes.

Beat the goat's cheese with the egg, add salt, pepper and, if you like, a pinch of nutmeg.

Combine this mixture with the red cabbage and pour into the tart tin.

Bake in a preheated oven at 180°C for about 30 minutes. Serve warm.

Savoury rye flour tart filled with red cabbage, goat's cheese and pine nuts