For the filling: Combine 500 g of clean squid, cut into fine strips; 300 g of cod fillets, cut into cubes; 300 g of shrimp without shells; 1/4 cup of lemon juice; Salt and pepper to taste; 1/4 cup of olive oil; 1 large onion, finely chopped; 5 medium tomatoes, peeled and seeded, finely chopped; 1/2 teaspoon of coriander leaves, finely chopped; 2 tablespoons of cornstarch; 1 cup of water.
For the dough: In a small bowl, combine 2 1/2 cups of all-purpose flour, 1/3 cup of cold butter, 1/3 cup of frozen vegetable fat, and 2 teaspoons of active dry yeast. Mix quickly with your fingers until you get a crumbly mixture. Make a depression, add the milk, and mix rapidly with your fingers to form a ball. Open the dough in a 24 cm diameter mold, lining the sides. Pierce with a fork.
Forre the dough with a paper towel and fill with beans. Bake in a preheated oven (200°C) for 20 minutes. Remove the paper and return to the oven for another 20 minutes to finish baking until the edges are lightly golden. Remove from the oven, heat the filling and place it in the tart. Serve immediately. Serves 8.
Calories per serving: 523.
For the filling: Combine 500 g of clean squid, cut into fine strips; 300 g of cod fillets, cut into cubes; 300 g of shrimp without shells; 1/4 cup of lemon juice; Salt and pepper to taste; 1/4 cup of olive oil; 1 large onion, finely chopped; 5 medium tomatoes, peeled and seeded, finely chopped; 1/2 teaspoon of coriander leaves, finely chopped; 2 tablespoons of cornstarch; 1 cup of water.
For the dough: In a small bowl, combine 2 1/2 cups of all-purpose flour, 1/3 cup of cold butter, 1/3 cup of frozen vegetable fat, and 2 teaspoons of active dry yeast. Mix quickly with your fingers until you get a crumbly mixture. Make a depression, add the milk, and mix rapidly with your fingers to form a ball. Open the dough in a 24 cm diameter mold, lining the sides. Pierce with a fork.
Forre the dough with a paper towel and fill with beans. Bake in a preheated oven (200°C) for 20 minutes. Remove the paper and return to the oven for another 20 minutes to finish baking until the edges are lightly golden. Remove from the oven, heat the filling and place it in the tart. Serve immediately. Serves 8.
Calories per serving: 523.
