Mixture:
1 and 3/4 cups all-purpose flour
1/2 cup cornstarch
4 tablespoons unsalted butter
1/2 cup heavy cream
To taste: Salt
1 tablespoon active dry yeast.
Filling:
2 tablespoons olive oil
1 chopped onion
1 cooked chicken, shredded
1 tomato, peeled and seeded, cut into cubes
1/4 cup pitted green olives, sliced
200g creamed coconut, drained and chopped
1 tablespoon cornstarch
2 cups milk
To taste: Salt and pepper
1 can heavy cream
Chopped fresh parsley to taste
1 egg, beaten
Mixture:
1 and 3/4 cups all-purpose flour
1/2 cup cornstarch
4 tablespoons unsalted butter
1/2 cup heavy cream
To taste: Salt
1 tablespoon active dry yeast.
Filling:
2 tablespoons olive oil
1 chopped onion
1 cooked chicken, shredded
1 tomato, peeled and seeded, cut into cubes
1/4 cup pitted green olives, sliced
200g creamed coconut, drained and chopped
1 tablespoon cornstarch
2 cups milk
To taste: Salt and pepper
1 can heavy cream
Chopped fresh parsley to taste
1 egg, beaten
Mixture:
In a bowl, combine the flour, cornstarch, butter, heavy cream, salt, and yeast until you get a homogeneous mixture
Grease a ring mold with the remaining half of the mixture and place it in a pan
Filling:
Heat the olive oil in a pan and sauté the onion until golden brown
Add the chicken, tomato, olives, coconut, cornstarch dissolved in milk, salt, and pepper, and cook over low heat until thickened
Remove from heat, stir in heavy cream and parsley, and let cool
Use a fork to fill the tart with the mixture
Cover with the remaining mixture, brush with beaten egg, and bake at 350°F for 40 minutes or until golden brown.
