Wheat sourdough tart with pear and chocolate filling 
Rye sourdough tart with ham, gorgonzola and pear filling
Ingredients
- 80gr sourdough (wheat flour or rye – in the fotos you can see both)
- 70gr melted vegetable butter
- 2 teaspoons sugar
- 100gr flour
- pinch of salt
Steps
- When you melt the butter, add the sugar, the salt and 50gr flour
- Then add the butter and flour in the sourdough and mix well
- Add the remaining 50 gr of flour and let it rest in room temperature for at least 3 hours
- Prepare the dough like you want to use it later, so shape it appropriately and place it already in the baking pan
- Let it rest in the fridge over night
- Before baking it, let it stay an hour in room temperature
- Bake according to the tart you want to do. This will depend a lot on your filling
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