2 cups of wheat flour
1 egg
4 tablespoons of butter
3 tablespoons of milk
1 tablespoon of active dry yeast
Filling
2 tablespoons of butter
1 chopped onion
2 minced garlic cloves
350g of palmito
2 tablespoons of white wine
1/2 cup of black olive pitted and chopped
Salt and pepper to taste
Topping
4 eggs
1 can of heavy cream
1/2 cup of grated Parmesan cheese
2 cups of wheat flour
1 egg
4 tablespoons of butter
3 tablespoons of milk
1 tablespoon of active dry yeast
Filling
2 tablespoons of butter
1 chopped onion
2 minced garlic cloves
350g of palmito
2 tablespoons of white wine
1/2 cup of black olive pitted and chopped
Salt and pepper to taste
Topping
4 eggs
1 can of heavy cream
1/2 cup of grated Parmesan cheese
In a bowl, mix the flour, egg, butter, milk, and yeast until a homogeneous mass forms
Grease the bottom and sides of a 22cm diameter cake pan with removable bottom. Reserve
Filling
In a skillet, melt the butter, sauté the onion and garlic, and cook the palmito for two minutes
Add the wine and let it evaporate
Combine the black olive, salt, and pepper
Let it cool completely and distribute over the dough
Topping
In a blender, beat the eggs, heavy cream, and Parmesan cheese until a homogeneous mixture forms
Pour it over the tart and bake in a preheated oven at 200°C for 35 minutes or until golden brown
Serve immediately.
