Salteńas II

Preheat your oven to 375°F (190°C) and lightly grease a round tart or baking dish with a small amount of butter or oil.

In a large mixing bowl, combine the flour and salt, then gradually work in a small amount of water or fat to form a firm, pliable dough. Knead the dough for about 5 minutes until smooth.

On a lightly floured surface, roll out the dough to an even thickness of about 3mm and carefully press it into the prepared baking dish, trimming any excess from the edges.

Prick the base of the dough crust several times with a fork to prevent it from puffing up during baking, then blind bake the crust in the preheated oven for 10 minutes.

In a separate bowl, crack the eggs and whisk them thoroughly with a pinch of salt until the yolks and whites are fully combined and slightly frothy.

Pour the whisked egg mixture evenly over the pre-baked crust, ensuring the filling is distributed uniformly across the base.

Return the dish to the oven and bake for 20 to 25 minutes, or until the egg filling is set, lightly golden on top, and no longer jiggles when gently shaken.

Remove the dish from the oven and allow it to cool for at least 5 minutes before slicing and serving warm.