For the dough
6 cups all-purpose flour
1 tablespoon salt
1 1/2 cups warm water
1/2 cup lard
For the filling
1.5 kg green leeks, cut into 2 cm pieces
Salt to taste
1 cup chopped almonds without skin, coarsely chopped
250g cleaned and trimmed white asparagus
1 cup dark raisins (seedless)
1 cup black olives, pitted and halved
3/4 cup chopped fresh parsley
2 tablespoons lard
For the dough
6 cups all-purpose flour
1 tablespoon salt
1 1/2 cups warm water
1/2 cup lard
For the filling
1.5 kg green leeks, cut into 2 cm pieces
Salt to taste
1 cup chopped almonds without skin, coarsely chopped
250g cleaned and trimmed white asparagus
1 cup dark raisins (seedless)
1 cup black olives, pitted and halved
3/4 cup chopped fresh parsley
2 tablespoons lard
Place the flour and salt on a smooth surface
Make a well in the center and add the lard and warm water gradually
Mix by making circular motions from the inside out, adding the remaining water
Finish kneading until you get a homogeneous mass
Cover with a cloth or plastic wrap and let it rest while preparing the filling
Place the green leeks in a large pan and bring to high heat
Cook, stirring occasionally, for about 30 minutes, until tender (if it starts to come together, remove with a spoon)
Remove from the heat and let cool
Season with salt and mix well
Open the dough in half and place in a 26 x 40 cm well-greased baking dish
Spread the prepared green leeks, almonds, asparagus, raisins, and olives on top
Finally, sprinkle with parsley and drizzle with lard
Open the other half of the dough and cover the tart
Cut off any excess dough around the edges of the baking dish
Close the sides tightly, brush with lard, and pierce the dough with a fork (to prevent bubbles)
Bake in a preheated oven at 200°C for about 40 minutes, or until lightly golden brown
Serve cut into rectangles, cutting into approximately 25 pieces
Note: If you're using asparagus sold by the bunch, soak it in water for about 15 minutes, then open it and remove the spine.
