Palm Heart Filling for Torta de Palmito

Name: Palm Heart Filling for Torta de Palmito
Yield: 16
Ingredients: Basic torta dough recipe, doubled; One large onion, finely chopped (170g); Four tablespoons of olive oil or vegetable oil; Four tomatoes, cored and diced (450g); Two and a half cups of palm heart in can, drained and chopped (400g); Four tablespoons of wheat flour; One cup of milk; To taste: salt and black pepper

1
Basic torta dough recipe, doubled
2
One large onion, finely chopped (170g)
3
Four tablespoons of olive oil or vegetable oil
4
Four tomatoes, cored and diced (450g)
5
Two and a half cups of palm heart in can, drained and chopped (400g)
6
Four tablespoons of wheat flour
7
One cup of milk
8
To taste: salt and black pepper

Ingredients

1
Basic torta dough recipe, doubled
2
One large onion, finely chopped (170g)
3
Four tablespoons of olive oil or vegetable oil
4
Four tomatoes, cored and diced (450g)
5
Two and a half cups of palm heart in can, drained and chopped (400g)
6
Four tablespoons of wheat flour
7
One cup of milk
8
To taste: salt and black pepper

Directions

1
Fry the onion in olive oil until golden brown
2
Add the tomato and cook until it's softened, about 15 minutes
3
Add the palm heart and whisked flour to the milk
4
Cook while stirring until thickened
5
Season with salt and black pepper to taste
6
Assemble the torta by filling the mold with the dough and using the remaining dough cut into strips
7
Bake in a preheated oven at 220°C for about one hour, or until golden brown
8
Serves 16 slices.