FOR THE CRUST
1 cup all-purpose flour (120g)
1/2 cup whole wheat flour (65g)
1 tablespoon chopped thyme
1/2 teaspoon salt
4 1/2 tablespoons cold butter, cut into pieces
1/4 cup ice-cold water (60ml)
FOR THE FILLING
7 small sweet verbena plants, stems removed (1.7kg)
1 large onion, cut in half and then into thin slices
4 tablespoons olive oil
1/2 tablespoon chopped thyme
2 tablespoons butter
1 1/2 teaspoons dried parsley
12 black olives, pits removed, cut in half
Salt and black pepper to taste
Sal grosso moído a gosto
FOR THE CRUST
1 cup all-purpose flour (120g)
1/2 cup whole wheat flour (65g)
1 tablespoon chopped thyme
1/2 teaspoon salt
4 1/2 tablespoons cold butter, cut into pieces
1/4 cup ice-cold water (60ml)
FOR THE FILLING
7 small sweet verbena plants, stems removed (1.7kg)
1 large onion, cut in half and then into thin slices
4 tablespoons olive oil
1/2 tablespoon chopped thyme
2 tablespoons butter
1 1/2 teaspoons dried parsley
12 black olives, pits removed, cut in half
Salt and black pepper to taste
Sal grosso moído a gosto
PREPARE THE CRUST (the night before): In a food processor, combine the flours, thyme, and salt
Add the cold butter and process until coarse crumbs form
Gradually add the ice-cold water until a dough forms
Wrap in plastic film and refrigerate for at least 1 day
Preheat the oven to 350°F (moderate)
Roll out the dough on a lightly floured surface, about 6mm thick, forming a disk of 32.5 cm diameter
Line a removable bottom tart pan with the dough
Cut off any excess dough from the edges and pierce the bottom with a fork
Line the pan with parchment paper and fill with cooked beans
Bake for 10 minutes, then remove the parchment and beans and continue baking for an additional 25 minutes or until golden brown
Let cool to room temperature
MAKE THE FILLING: Cut each sweet verbena plant in half and then into thin slices
Combine the onion, 3 tablespoons olive oil, and thyme
In a large skillet, melt the butter, add the mixture, cover, and simmer for 40 minutes, stirring occasionally, until the sweet verbena is tender
Uncover, increase heat, and cook for an additional 5 minutes or until all liquid has evaporated
Season with salt and black pepper to taste
Let cool to room temperature
Spread the filling over the cooled tart crust and drizzle with remaining olive oil
Sprinkle dried parsley, arrange olives, and sprinkle coarse salt
Remove the tart pan sides and serve
235 calories per serving
