Filling
2 tablespoons of chopped parsley
1 tablespoon of butter
700g of ripe tomato, peeled and seeded, chopped
8 green olives, pitted
1 large onion, chopped
1/2 cup of palmito, peeled and chopped
Salt to taste
Dough
2 cups of all-purpose flour sifted
1 cup of margarine
1/2 cup of milk
1 teaspoon of active dry yeast
1 egg
For brushing
1 yolk
To decorate
6 green olives, cut in half
Accessory
Round pan with 22cm diameter
Filling
2 tablespoons of chopped parsley
1 tablespoon of butter
700g of ripe tomato, peeled and seeded, chopped
8 green olives, pitted
1 large onion, chopped
1/2 cup of palmito, peeled and chopped
Salt to taste
Dough
2 cups of all-purpose flour sifted
1 cup of margarine
1/2 cup of milk
1 teaspoon of active dry yeast
1 egg
For brushing
1 yolk
To decorate
6 green olives, cut in half
Accessory
Round pan with 22cm diameter
Filling
Sauté the onion in butter until golden brown
Add the tomato and cook until softened
Add the palmito, olives, parsley, and salt. Reserve
Dough
1
Dissolve the yeast in milk
Put into a bowl and add the remaining ingredients, mixing until a homogeneous dough forms
If it becomes too sticky, add a little more flour
2
Preheat the oven to medium temperature
Divide the dough in half
Roll out each half with a rolling pin
Line the pan with one of the halves
Spread the filling and cover with the other half
If desired, make rolls with leftover dough and decorate the top of the tart
Brush with yolk and bake for 40 minutes or until golden brown
Distribute green olives on top and serve.
