Vegetable Tart (Filling for Vegetable Tart)

Name: Vegetable Tart
Yield: 14
Ingredients: For the filling; 1 large onion (150 g), finely chopped; 1/4 cup of olive oil (60 ml); 2 cups of grated carrot (270 g); 2 cups of canned palm heart, drained and cut into 0.5 cm thick slices (370 g); 1 cup of fresh peas (150 g); 2 tablespoons of all-purpose flour; 1 cup of chicken broth tablet dissolved in hot water (240 ml); For the dough; 3 cups of all-purpose flour (360 g); 1/2 cup of butter (100 g); 1 tablespoon of vegetable oil; 2 eggs; 1 teaspoon of salt; 1/4 cup of water (60 ml); To brush with; 1 egg yolk; 1 tablespoon of brewed coffee

1
2
For the filling
3
1 large onion (150 g), finely chopped
4
1/4 cup of olive oil (60 ml)
5
2 cups of grated carrot (270 g)
6
2 cups of canned palm heart, drained and cut into 0.5 cm thick slices (370 g)
7
1 cup of fresh peas (150 g)
8
2 tablespoons of all-purpose flour
9
1 cup of chicken broth tablet dissolved in hot water (240 ml)
10
For the dough
11
3 cups of all-purpose flour (360 g)
12
1/2 cup of butter (100 g)
13
1 tablespoon of vegetable oil
14
2 eggs
15
1 teaspoon of salt
16
1/4 cup of water (60 ml)
17
To brush with
18
1 egg yolk
19
1 tablespoon of brewed coffee

Ingredients

1
2
For the filling
3
1 large onion (150 g), finely chopped
4
1/4 cup of olive oil (60 ml)
5
2 cups of grated carrot (270 g)
6
2 cups of canned palm heart, drained and cut into 0.5 cm thick slices (370 g)
7
1 cup of fresh peas (150 g)
8
2 tablespoons of all-purpose flour
9
1 cup of chicken broth tablet dissolved in hot water (240 ml)
10
For the dough
11
3 cups of all-purpose flour (360 g)
12
1/2 cup of butter (100 g)
13
1 tablespoon of vegetable oil
14
2 eggs
15
1 teaspoon of salt
16
1/4 cup of water (60 ml)
17
To brush with
18
1 egg yolk
19
1 tablespoon of brewed coffee

Directions

1
Prepare the filling: in a medium pan, sauté the onion in olive oil over medium heat until softened (about 5 minutes)
2
Add the grated carrot and cook, stirring constantly with a wooden spoon, for about 1 minute
3
Add the palm heart slices and peas and cook, stirring occasionally with a wooden spoon, until the vegetables are tender (about 5 minutes)
4
Dissolve the all-purpose flour in hot chicken broth tablet, add to the pan, mix well, and let thicken slightly (about 3 minutes)
5
Remove from heat, let cool, and fill the tart
6
Prepare the dough: preheat the oven to 180°C (medium)
7
In a medium bowl, combine the all-purpose flour and make a depression in the center
8
Add the remaining ingredients and mix well with a fork
9
Knead with your hands until you get a homogeneous mass
10
Divide into three equal parts
11
With 2/3 of it, line an opening mold of 25 cm diameter by pressing with your fingers
12
Trim the edges of the dough with a knife and fill
13
Roll out the remaining dough on a floured surface to cover the filling
14
Cover the filling with the dough, pressing the edges to close the tart well
15
Mix the egg yolk with brewed coffee and brush the top of the dough
16
Place in the preheated oven until golden brown (about 35 minutes)
17
Remove, remove the mold ring, transfer the tart to a plate, and serve immediately
18
255 calories per slice