For the filling of this wholemeal tart I was looking for something greedy and original. So it occurred to me that in the pantry I jealously kept a jar of lemon jam. The sour taste of him, alone, is not very appreciated in my house, so I came up with the idea of ​​mixing it with Philadelphia. The original idea was to use mascarpone, but I preferred to stay a little lighter. The wholemeal tart is great for breakfast thanks to the presence of a greater quantity of fibers. Its rustic flavor goes well with all types of marmalade, especially with berries: seeing is believing. Also in this case I opted for the shortcrust pastry without butter, but you can safely use the classic recipe and replace half of the 00 flour with the wholemeal flour.

Preparation

1

First, prepare the shortcrust pastry. Mix the two types of flour, sugar and yeast.

2

Add the oil and water and start mixing with a spoon.

3

Transfer the dough to the work surface and shape it into a loaf. Let it rest wrapped in plastic wrap in the refrigerator for at least an hour.

4

Then roll it out with the help of a sheet of parchment paper up to a thickness of half a centimeter. Trim the edges, straining the excess for the decorations and puncture the bottom.

5

Mix the cheese with the jam creating a cream. Stuff the tart and complete by decorating with the excess pastry that you have re-mixed. Cook at 180 ° C for 35 minutes.