Milk Flour
3 1/4 cups all-purpose flour
1 cup cold unsalted butter, cut into small pieces
1/2 cup ice-cold water
To taste salt
Filling
3/4 cup grated Parmesan cheese, cut into cubes
2 tablespoons olive oil
1 pound fresh sweet herb leaves, cut into thin strips
1 medium onion, finely chopped
To taste salt and black pepper
For brushing
1 egg, beaten
For dusting
1/2 teaspoon dried sweet herb seeds
Accompaniment
Tart mold with a 9.4-inch diameter
Milk Flour
3 1/4 cups all-purpose flour
1 cup cold unsalted butter, cut into small pieces
1/2 cup ice-cold water
To taste salt
Filling
3/4 cup grated Parmesan cheese, cut into cubes
2 tablespoons olive oil
1 pound fresh sweet herb leaves, cut into thin strips
1 medium onion, finely chopped
To taste salt and black pepper
For brushing
1 egg, beaten
For dusting
1/2 teaspoon dried sweet herb seeds
Accompaniment
Tart mold with a 9.4-inch diameter
Milk Flour
Place the flour on a surface, make a depression in the center, add the butter, water, and salt, and mix with a fork until just combined
Knead the dough until smooth and pliable, about 5 minutes
Form into a ball, cover, and let rest for 30 minutes
Filling
Cook the sweet herb leaves in a little water until tender, then drain and chop
Heat the olive oil in a skillet over medium heat
Add the onion and sweet herb leaves and cook, stirring constantly, for 3 minutes
Season with salt and black pepper
Assembling
Preheat the oven to high heat
Butter the tart mold and dust with flour
Roll out two-thirds of the dough on a floured surface to fit the tart mold
Place in the mold, leaving a 1/2-inch border around the edges
Filling with the cooked sweet herb mixture and alternating with Parmesan cheese
Assembling (continued)
Roll out the remaining dough, cover the tart, and press to seal
Dust the top with any leftover dough
Brush with the beaten egg and dust with dried sweet herb seeds
Bake until golden brown, then remove from the oven and let cool on a wire rack
Serving
Remove the tart from the mold, and serve.
