Pour the flour into a fountain shape on the work surface, add the salt and oil and start working, gradually adding warm water until you obtain a compact and well-strung dough. Form a ball, wrap it in cling film and let it rest for 30 minutes.

Clean the chicory, blanch it for a few minutes in boiling salted water and chop it coarsely. Slice the onions and fry them in a pan with 3 tablespoons of oil. Add the capers, olives, chicory and continue cooking until all the water has evaporated. Set aside to cool.

Roll out the dough into two thin, round sheets. Use the first sheet to line the bottom of a 24 cm tart pan. Add the filling and the diced sweet Provolone Valpadana DOP. Cover with the second sheet and seal the edges. Bake at 200° for about 30 minutes, until golden brown.

Remove from oven and let cool. Serve.