Tarte al djote

For the pastry

• 500 g (1 lb 2 oz) plain flour
• 125

Use four 20 cm (8 inch) top diameter x 18 cm (7 inch) base diameter x 2.5 cm (1 inch) depth pie tins, greased and floured.

To make the pastry, combine the flour, butter, yeast and salt in a large bowl or the bowl of an electric mixer fitted with a dough hook and knead until you get a coarse mixture. Add the eggs and milk and knead for 10 minutes until the dough is smooth. Cover the bowl