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Recipe from Italy: Savory Chard & Prosciutto Tart

Here's a recipe from La Tavola Marche, our Italian Agriturismo, for Torta di Bietola - a Savory Chard & Prosciutto Tart  



Pastry Dough
2 3/4 Cups (250 gr) all purpose flour
3/4 Cup (150 gr.) butter, cut into pieces

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