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, cut into 0.5 cm thick slices (370 g); 1 cup of fresh or frozen green beans (150g); 2 tablespoons of all-purpose flour; 1/2 tablet of chicken broth dissolved in 1 cup of 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); All-purpose flour (for dusting); 1 egg yolk (for brushing)

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

Ingredients

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

Directions

1
Preheat the oven to 180°C (medium)
2
Prepare the filling: in a medium saucepan, sauté the onion in olive oil over medium heat, stirring constantly with a wooden spoon until it's soft (about 5 minutes)
3
Add the carrot and cook for 1 minute
4
Add the palm heart and green beans and cook, stirring occasionally, until the vegetables are tender (about 5 minutes)
5
In a small bowl, dissolve the all-purpose flour in chicken broth warm water, bring to the saucepan, stir well, and let it thicken slightly (3 minutes). Reserve
6
Prepare the dough: in a medium bowl, combine all the ingredients and mix well with a wooden spoon
7
Knead with your hands until it's homogeneous
8
Reserve 1/3 of the dough and use the rest to line a 25 cm diameter cake mold by pressing with your fingertips
9
Trim the edges with a knife and spread the reserved filling
10
Roll out the reserved dough on a floured surface
11
Cover the filling with the dough, pressing the edges to seal the tart well
12
Brush the top of the dough with the egg yolk
13
Place in the preheated oven until golden brown (about 35 minutes)
14
Remove from the mold and serve immediately