Time: 50 minuti
Difficulty: Facile

Ingredients for about 500 g of dough
350 g special Mix Bread and pizza Molino dalla Giovanna
100 g water
1 egg white
1 egg yolk
10 g guar mix  
120 g chopped butter
1 pinch of salt
For the Stuffing
1 bunch of turnip tops
1 clove of chopped garlic
200 g cheese cut into thin slices
100 g gluten-free rolled bacon
3 whole eggs
150 g whole milk
30 g grated parmesan cheese
salt up
ground black pepper
Extra virgin olive oil 
Very fine rice flour for dusting
Butter

Time: 50 minutes plus rest
Difficulty level: easy
Proceeding
Pour the bread and guar mix into a bowl and mix a few seconds with one hand, add the butter to cold pieces from the fridge, a pinch of salt and knead all by hand or in a planetary until you get a sandy and floury mixture.
At this point, gradually add the cold water and the eggs until the dough is compact, firm and quite elastic.
Once ready, put it on a compact pastry board so as to wrap the dough in a sheet of plastic wrap and let it rest in the fridge for at least 40 minutes.
Clean the turnip tops, wash well in a bowl, boil a pot with water and blanch the vegetables for 5-6 minutes, drain well and let cool. When they are very cold squeeze and tap the knife, then pour aside into a bowl.
Heat a pan with two tablespoons of oil, add the chopped garlic and let it brown on a low heat about a minute, add the vegetables and sear all over a high heat taking care to mix with a spoon all.
Resume the brisé dough, work a few minutes with your hands, sprinkle a wooden base with flour and roll out the brisé with a rolling pin up to a thickness of 3-4 mm. Butter and flour a baking tray with a diameter of 22 cm, line with brisé and cut the excess dough, pierce the base with the tines of a fork.
Add the turnip tops to the base, lay the cheese cut into slices, the rolled bacon, then peel the eggs in a bowl and with the tines of a fork beat them together with the parmesan, milk, a pinch of salt, a ground pepper and mix everything.
Pour the egg mixture into the cake tin, roll out the leftover brisé and with a festooned wheel form strips with which to cover the surface of the cake. Heat the oven to 180 º º C and cook for about 45 minutes, at the end of cooking, bake the savory cake and let stand for about 20 minutes before cutting.