For the filling
5 tablespoons of finely chopped onion
4 tablespoons of butter
6 ripe tomatoes, peeled and seeded, diced (save the seeds and reserve the liquid)
2 large cans of palm heart cut into cubes
3 tablespoons of finely chopped scallion
4 tablespoons of chopped parsley
Salt and white pepper to taste
For the dough
3 cups of all-purpose flour
200g of cold unsalted butter, cut into small pieces
1 teaspoon active dry yeast
Salt to taste
1/2 cup of cold milk
1 lightly beaten egg for brushing
For the filling
5 tablespoons of finely chopped onion
4 tablespoons of butter
6 ripe tomatoes, peeled and seeded, diced (save the seeds and reserve the liquid)
2 large cans of palm heart cut into cubes
3 tablespoons of finely chopped scallion
4 tablespoons of chopped parsley
Salt and white pepper to taste
For the dough
3 cups of all-purpose flour
200g of cold unsalted butter, cut into small pieces
1 teaspoon active dry yeast
Salt to taste
1/2 cup of cold milk
1 lightly beaten egg for brushing
Prepare the filling
In a pan, sauté the onion in butter until caramelized
Add the tomatoes with reserved liquid and simmer until they start to break down
Add the palm heart with 1/2 cup of water and let it cook for about 15 minutes
Remove from heat, add remaining ingredients, and set aside
Prepare the dough
On a surface, mix flour, butter, yeast, and salt using your fingertips to form a crumbly mixture
Create a hole in the center and slowly pour in the milk while kneading until smooth
Line 33 mini tartlet pans with the dough, leaving some for topping, and distribute the filling
Roll out the remaining dough with a rolling pin and cut out the tops of the tartlets
Crimp the edges well to prevent opening during baking
Trim the crust with a fork
Baste with the egg and bake in a preheated moderate oven (180°C) for 20 minutes or until golden brown
Let cool, unmold, and serve.
