For the filling: In a medium pan, caramelize the large onion (150g) in 1/4 cup of olive oil over medium heat until softened (about 5 minutes)
Add the grated carrot and cook, stirring constantly with a wooden spoon, for about 1 minute
Add the slices of preserved palm heart and green beans and cook, stirring occasionally with a wooden spoon, until the vegetables are tender (about 5 minutes)
Dissolve the wheat flour in the chicken broth at room temperature, then add to the pan and stir well. Let it thicken slightly (about 3 minutes)
Remove from heat, let cool, and fill the tart
For the dough: Preheat oven to 180°C (medium).
In a medium bowl, combine wheat flour and make a depression in the center
Add the remaining ingredients and mix well with a fork
Knead with your hands until you get a homogeneous dough
Divide into three equal parts
With two-thirds of it, line an opening mold with a 25cm diameter, pressing with your fingertips
Trim the edges of the dough with a knife and fill
With a rolling pin, open the remaining dough on a floured surface
Cover the filling with the dough, pressing the edges to close the tart well
Mix the egg yolk with coffee and brush the surface of the dough
Bake in a preheated oven until golden (about 35 minutes)
Remove, remove the mold ring, transfer the tart to a plate, and serve immediately.
255 calories per slice
For the filling: In a medium pan, caramelize the large onion (150g) in 1/4 cup of olive oil over medium heat until softened (about 5 minutes)
Add the grated carrot and cook, stirring constantly with a wooden spoon, for about 1 minute
Add the slices of preserved palm heart and green beans and cook, stirring occasionally with a wooden spoon, until the vegetables are tender (about 5 minutes)
Dissolve the wheat flour in the chicken broth at room temperature, then add to the pan and stir well. Let it thicken slightly (about 3 minutes)
Remove from heat, let cool, and fill the tart
For the dough: Preheat oven to 180°C (medium).
In a medium bowl, combine wheat flour and make a depression in the center
Add the remaining ingredients and mix well with a fork
Knead with your hands until you get a homogeneous dough
Divide into three equal parts
With two-thirds of it, line an opening mold with a 25cm diameter, pressing with your fingertips
Trim the edges of the dough with a knife and fill
With a rolling pin, open the remaining dough on a floured surface
Cover the filling with the dough, pressing the edges to close the tart well
Mix the egg yolk with coffee and brush the surface of the dough
Bake in a preheated oven until golden (about 35 minutes)
Remove, remove the mold ring, transfer the tart to a plate, and serve immediately.
255 calories per slice
