2/3 cup (chā) of vegetable shortening
2 cups (chā) of wheat flour
1 tablespoon (chā) of active dry yeast
Stuffing
2 tablespoons (sopa) of butter
2 tablespoons (sopa) of wheat flour
1/2 liter of milk
To taste: salt
1/2 cup (chā) of grated Parmesan cheese
1 cup (chā) of cooked broccoli florets
1 cup (chā) of cooked cauliflower florets
1 can of green corn
1 cup (chā) of cooked carrot cubes
To brush
1 egg
1 tablespoon (sopa) of milk
2/3 cup (chā) of vegetable shortening
2 cups (chā) of wheat flour
1 tablespoon (chā) of active dry yeast
Stuffing
2 tablespoons (sopa) of butter
2 tablespoons (sopa) of wheat flour
1/2 liter of milk
To taste: salt
1/2 cup (chā) of grated Parmesan cheese
1 cup (chā) of cooked broccoli florets
1 cup (chā) of cooked cauliflower florets
1 can of green corn
1 cup (chā) of cooked carrot cubes
To brush
1 egg
1 tablespoon (sopa) of milk
Preheat the oven to 180°C
In a bowl, mix together the vegetable shortening, wheat flour, yeast, and salt
Work the dough until it becomes homogeneous
Let it rest in the refrigerator for 30 minutes
Stuffing
In a pan, melt the butter, add the wheat flour, and mix well
Gradually add the milk and stir well to prevent lumps
Cook until thickened
Add salt, grated cheese, and vegetables
Mix delicately, remove from heat, and let it cool
Assembling
Roll out the dough with a rolling pin and line the bottom and sides of a rectangular mold
Reserve some dough for making strips
Place the filling over the dough
Make thin strips with the reserved dough and mosaic-style pattern on top of the tart
Mix the egg with milk and brush it
Put in the oven for approximately 30 minutes.
