Olive oil (for greasing)
For the filling
1 medium onion (100 g), finely chopped
4 medium tomatoes (400 g), peeled and seeded, finely chopped
3 tablespoons of olive oil
2 cans of palm heart in brine (600 g), finely chopped
1/2 tablespoon of wheat flour
1 1/2 teaspoons of chopped parsley
1/4 cup of green olives, pitted and sliced (50 g)
1/2 teaspoon of salt
For the dough
3 eggs
1 1/2 cups of milk (360 ml)
1/2 cup of oil (120 ml)
2 cups of wheat flour (240 g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt
Olive oil (for greasing)
For the filling
1 medium onion (100 g), finely chopped
4 medium tomatoes (400 g), peeled and seeded, finely chopped
3 tablespoons of olive oil
2 cans of palm heart in brine (600 g), finely chopped
1/2 tablespoon of wheat flour
1 1/2 teaspoons of chopped parsley
1/4 cup of green olives, pitted and sliced (50 g)
1/2 teaspoon of salt
For the dough
3 eggs
1 1/2 cups of milk (360 ml)
1/2 cup of oil (120 ml)
2 cups of wheat flour (240 g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt
Preheat the oven to 180°C (medium)
Grease a 19 cm x 31 cm baking dish with olive oil. Reserve
Prepare the filling: in a medium saucepan, sauté the onion and tomato in olive oil over high heat until they start to break down (about 10 minutes)
Add the palm heart and cook for 3 minutes
Combine the remaining ingredients and cook, stirring constantly, until the mixture boils (1 minute). Reserve
Prepare the dough: in a blender, beat all the ingredients well
Pour half of the dough into the prepared baking dish
Spread the filling on top and cover with the remaining dough
Put in the preheated oven to start browning (about 40 minutes)
Serve hot or warm
409 calories per serving
