Broccoli and Tuna Tart

Name: Broccoli and Tuna Tart
Yield: 8
Ingredients: Dough; 2 cups (chá) of wheat flour; 200g of butter; 3 tablespoons of white wine; 2 eggs; Salt to taste; Filling; 3 tablespoons of finely chopped onion; 3 tablespoons of wheat flour; 2 tablespoons of butter; 1 can of tuna in vegetable oil; 1 cup (chá) of milk; 1 bunch of broccoli (use the stalks only), blanched; 3 tablespoons of grated Parmesan cheese; Salt to taste

1
Dough
2
2 cups (chá) of wheat flour
3
200g of butter
4
3 tablespoons of white wine
5
2 eggs
6
Salt to taste
7
Filling
8
3 tablespoons of finely chopped onion
9
3 tablespoons of wheat flour
10
2 tablespoons of butter
11
1 can of tuna in vegetable oil
12
1 cup (chá) of milk
13
1 bunch of broccoli (use the stalks only), blanched
14
3 tablespoons of grated Parmesan cheese
15
Salt to taste

Ingredients

1
Dough
2
2 cups (chá) of wheat flour
3
200g of butter
4
3 tablespoons of white wine
5
2 eggs
6
Salt to taste
7
Filling
8
3 tablespoons of finely chopped onion
9
3 tablespoons of wheat flour
10
2 tablespoons of butter
11
1 can of tuna in vegetable oil
12
1 cup (chá) of milk
13
1 bunch of broccoli (use the stalks only), blanched
14
3 tablespoons of grated Parmesan cheese
15
Salt to taste

Directions

1
Dough: Mix all ingredients well until a homogeneous dough forms
2
Make a ball and refrigerate for 20 minutes
3
Open the dough and line the bottom and sides of a removable tart pan with it
4
Poke the bottom with a fork and bake in a preheated medium oven for 15 minutes. Reserve
5
Filling: Sauté the onion in butter until golden brown
6
Add flour, stirring constantly
7
Add milk gradually, stirring until thickened
8
Remove from heat, add tuna, broccoli, and salt
9
Fill the cold dough with this mixture, sprinkle with grated Parmesan cheese, and bake in a preheated medium oven for 20 minutes
10
Serve warm.