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; 500g green onions, cut into 2cm pieces; 1 teaspoon salt; 1/3 cup grated fresh mint (60 g); 150g canned anchovies in oil, drained; 1/2 cup black currant jam (70 g); 1/2 cup pitted black olives, cut in half (80 g); 1/4 cup chopped parsley (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
500g green onions, cut into 2cm pieces
9
1 teaspoon salt
10
1/3 cup grated fresh mint (60 g)
11
150g canned anchovies in oil, drained
12
1/2 cup black currant jam (70 g)
13
1/2 cup pitted black olives, cut in half (80 g)
14
1/4 cup chopped parsley (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
500g green onions, cut into 2cm pieces
9
1 teaspoon salt
10
1/3 cup grated fresh mint (60 g)
11
150g canned anchovies in oil, drained
12
1/2 cup black currant jam (70 g)
13
1/2 cup pitted black olives, cut in half (80 g)
14
1/4 cup chopped parsley (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 the fingertips until a crumbly mixture forms
3
Add the water and mix just until combined
4
Form into a ball and wrap in plastic wrap
5
Refrigerate
6
Make the filling: In a large skillet, sauté the green onions with salt over high heat, stirring occasionally with a wooden spoon, until tender (about 5 minutes)
7
Let cool
8
In a medium bowl, mix together remaining ingredients and reserve
9
Preheat oven to 180°C (medium)
10
Using a rolling pin, roll out the dough directly onto the bottom of a 20cm-diameter opening mold
11
With a knife, cut the edge of the dough and place it in the mold
12
Form small rolls with some of the remaining dough
13
Press them into the side of the mold to cover it
14
Cut off excess dough
15
Fill the dough with onions and top with reserved mixture
16
Roll out remaining dough and cover the filling
17
Press edge to seal the tart
18
Cut triangular shapes from excess dough
19
Brush surface of the tart with beaten egg
20
Place triangles over it and brush them too
21
Bake in preheated oven until golden (about 40 minutes)
22
Unmold on a decorative plate and serve immediately.