Vegetable Tart

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

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

Ingredients

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

Directions

1
Preheat the oven to 350°F (medium-high heat)
2
Prepare the filling: in a medium saucepan, sauté the onion in olive oil over medium heat, stirring occasionally with a wooden spoon, until soft (about 5 minutes)
3
Add the carrot and cook for 1 minute
4
Add the palm heart and peas 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 over hot water, then whisk well and let thicken slightly (3 minutes)
6
Set aside
7
Prepare the dough: in a medium bowl, combine all ingredients and mix well with a wooden spoon
8
Knead by hand until smooth
9
Reserve 1/3 of the dough and use the rest to line a 25cm diameter mold, pressing with your fingers
10
Trim the edges with a knife and spread the reserved filling over it
11
Roll out the reserved dough on a floured surface
12
Cover the filling with the dough, pressing the edges to seal the tart well
13
Brush the top of the dough with egg white
14
Place in the preheated oven until golden brown (about 35 minutes)
15
Remove from mold and serve immediately
16
255 calories per slice