Pork Crackling Flatbread

Preparation

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1. Place the pine nuts in a bowl and cover them with water, letting them soak for one hour so that they soften and become tender.
2. Preheat the oven to 200ºC, making sure it is well heated before baking the tart.
3. Chop the cracklings with a knife or a food processor, cutting them into small pieces to avoid large chunks that could affect the texture of the tart.
4. If using a sheet of store-bought dough, carefully unroll it on a clean work surface and lightly flatten it with a rolling pin to ensure an even thickness.
5. Prick the sheet of dough with a fork in several places, creating small perforations to prevent the dough from puffing up too much during baking.
6. Distribute half of the cracklings evenly over the surface of the dough, covering it well to ensure that the flavor of the cracklings integrates during baking.
7. Sprinkle a thin layer of sugar over the cracklings, helping to caramelize and add sweetness to the cake during baking.
8. Take one end of the dough and make a fold over itself, bringing it toward the other end to form a cylinder, making sure it is well secured.
9. Roll the rolling pin over the folded dough, applying slight pressure to flatten it and widen it a bit, ensuring that it maintains a uniform shape.
10. Distribute the other half of the cracklings over the widened dough, evenly covering the cracklings already placed earlier.
11. Dust a thin layer of sugar over the cracklings, ensuring that each layer is nicely sweet.
12. Make a new fold over itself from one end to the other, just like before, to form a tightly compacted cylinder.
13. With your fingers, pinch the edges of the dough to seal it, creating a design that will help keep the layers together during baking.
14. Generously grease a baking tray with butter or oil, making sure to cover all corners well to prevent the cake from sticking.
15. Brush the top surface of the cake with diluted egg yolk mixed with a few drops of water, using a pastry brush to achieve an attractive golden color.
16. Place the well-drained pine nuts on the surface of the cake, distributing them evenly to add texture and flavor.
17. Bake the cake at 200ºC for 20 minutes, or until it is golden and cooked through in the center; check the doneness using a skewer.
18. Upon removing the cake from the oven, dust sifted icing sugar over the surface using a chinois to achieve a fine and even layer of sweetness.