Green Onion Tart

Name: Green Onion Tart
Yield: 10
Ingredients: For the dough; 2 1/2 cups all-purpose flour (300 g); 1/2 teaspoon salt; 1 tablespoon active dry yeast; 1/4 cup olive oil (60 ml); 1/4 cup cold water (60 ml); For the filling; 500 g green onions, cut into 2 cm pieces; 1 teaspoon salt; 1/3 cup chopped fresh parsley (60 g); 150 g canned anchovy fillets (alice), drained; 1/2 cup black raisins (70 g); 1/2 cup pitted black olives, halved (80 g); 1/4 cup chopped fresh thyme (20 g); 2 tablespoons olive oil; 1 egg, lightly beaten (for brushing)

1
For the dough
2
2 1/2 cups all-purpose flour (300 g)
3
1/2 teaspoon salt
4
1 tablespoon active dry yeast
5
1/4 cup olive oil (60 ml)
6
1/4 cup cold water (60 ml)
7
For the filling
8
500 g green onions, cut into 2 cm pieces
9
1 teaspoon salt
10
1/3 cup chopped fresh parsley (60 g)
11
150 g canned anchovy fillets (alice), drained
12
1/2 cup black raisins (70 g)
13
1/2 cup pitted black olives, halved (80 g)
14
1/4 cup chopped fresh thyme (20 g)
15
2 tablespoons olive oil
16
1 egg, lightly beaten (for brushing)

Ingredients

1
For the dough
2
2 1/2 cups all-purpose flour (300 g)
3
1/2 teaspoon salt
4
1 tablespoon active dry yeast
5
1/4 cup olive oil (60 ml)
6
1/4 cup cold water (60 ml)
7
For the filling
8
500 g green onions, cut into 2 cm pieces
9
1 teaspoon salt
10
1/3 cup chopped fresh parsley (60 g)
11
150 g canned anchovy fillets (alice), drained
12
1/2 cup black raisins (70 g)
13
1/2 cup pitted black olives, halved (80 g)
14
1/4 cup chopped fresh thyme (20 g)
15
2 tablespoons olive oil
16
1 egg, lightly beaten (for brushing)

Directions

1
Make the dough: in a large bowl, combine the flour, salt, yeast, and olive oil
2
Mix with your fingers until you have a crumbly mixture
3
Add the water and knead the dough gently with your hands
4
Form a ball with the dough
5
Wrap it in plastic wrap and refrigerate
6
Make the filling: in a large pan, sauté the green onions over high heat, stirring occasionally with a wooden spoon, until they are tender (about 5 minutes)
7
Let it cool
8
In a medium bowl, mix the remaining ingredients and set aside
9
Preheat your oven to 180°C (medium)
10
Roll out the dough directly onto the bottom of a 20 cm diameter tart pan
11
Use a knife to trim the edges of the dough and place the pan on top
12
Form small rolls with some of the remaining dough
13
Press them, one by one, along the side of the pan to cover it
14
Trim the edge
15
Fill the dough with the green onions and cover with the reserved mixture
16
Roll out the remaining dough and cover the filling
17
Press the edge to close the tart well
18
Cut triangular shapes from the leftover dough
19
Brush the top of the tart with the beaten egg
20
Place the triangles on top and brush them too
21
Bake in a preheated oven at 180°C (medium) until golden brown (about 40 minutes)
22
Remove from the mold onto a decorative plate and serve immediately
23
330 calories per slice