Crust:
300 g of cream cracker crumbs, crushed
150 g of butter, softened
Filling:
4 tablespoons of olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/4 cup of black olives, pitted and chopped
350 g of cod, desalted, flaked, and drained
1/2 cup of parsley, chopped
A pinch of paprika to taste
1 cup of milk
2 tablespoons of all-purpose flour
50 g of grated Parmesan cheese
Crust:
300 g of cream cracker crumbs, crushed
150 g of butter, softened
Filling:
4 tablespoons of olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/4 cup of black olives, pitted and chopped
350 g of cod, desalted, flaked, and drained
1/2 cup of parsley, chopped
A pinch of paprika to taste
1 cup of milk
2 tablespoons of all-purpose flour
50 g of grated Parmesan cheese
Crust:
Combine the crumbs and butter to form a cohesive mixture
Press the mixture into the bottom and sides of a removable-bottom tart pan, pressing firmly with a spatula
Place in a preheated oven at 180°C for 5 minutes. Reserve
Filling:
Heat the olive oil in a skillet over medium-high heat, sautéing the onion and garlic until softened
Add the bell peppers, olives, cod, parsley, paprika, and stir to combine
Cook for 2 minutes, stirring occasionally
Dissolve the flour in milk
Combine with the filling mixture and stir to thicken slightly
Let cool, then fill the tart crust
Sprinkle with Parmesan cheese and place in a preheated oven at 180°C for 15 minutes
Serve warm or cold.
