For the crust
3/4 cup all-purpose flour (90 g)
3/4 cup whole wheat flour (85 g)
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces (100 g)
1/3 cup ice-cold water (80 ml)
All-purpose flour (for dusting)
For the filling
1 cup smoked pork, diced (130 g)
1/4 cup green olive, pitted and chopped (35 g)
2 lightly beaten eggs
1 cup milk (240 ml)
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
For the crust
3/4 cup all-purpose flour (90 g)
3/4 cup whole wheat flour (85 g)
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces (100 g)
1/3 cup ice-cold water (80 ml)
All-purpose flour (for dusting)
For the filling
1 cup smoked pork, diced (130 g)
1/4 cup green olive, pitted and chopped (35 g)
2 lightly beaten eggs
1 cup milk (240 ml)
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Make the crust: In a large bowl, sift together the all-purpose flour and whole wheat flour with the salt
Add the butter and mix until a crumbly texture forms using your fingertips
Add the ice-cold water and knead lightly with your hands
Shape into a ball and wrap in plastic film
Refrigerate for about 15 minutes
Preheat the oven to 180°C (medium)
Divide the dough into six portions
Dust lightly with all-purpose flour a smooth surface
Using a rolling pin, roll out one portion of dough until it is thin and even
Line a removable-bottom tart pan with a diameter of 12 cm with the dough
Press the edges to seal
Repeat the process with the remaining dough portions, lining five more tart pans of the same size
Using a fork, prick the bottoms of the dough in several places
Line each tart pan with a square of aluminum foil
Arrange the six tart pans in a large baking dish and bake in a preheated oven at 180°C until the crusts are firm (about 20 minutes)
Remove from the oven and remove the aluminum foil
Return to the oven and bake until lightly golden (about 10 minutes)
Remove from the oven and reserve
Maintain the oven temperature at 180°C
Make the filling: In a medium bowl, mix together all the ingredients with a hand mixer
Filling the reserved crusts with this mixture
Bake in a preheated oven at 180°C until the crust is golden and the filling is firm (about 25 minutes)
Remove from the oven and serve immediately
Calories per serving: 319.
