For the dough
3 cups of wheat flour
3 teaspoons of active dry yeast
1/2 teaspoon of salt
1 cup of cold butter, cut into pieces
3 tablespoons of milk
For the filling
1/4 cup of olive oil
1 large onion, finely chopped
4 large tomatoes, peeled and seeded (500g)
1 3/4 cups of palmito, finely chopped (1 can)
4 tablespoons of wheat flour
1 cup of milk
1/4 cup of green pimiento, finely chopped
1/4 cup of parsley, finely chopped
Salt and black pepper to taste
For the dough
3 cups of wheat flour
3 teaspoons of active dry yeast
1/2 teaspoon of salt
1 cup of cold butter, cut into pieces
3 tablespoons of milk
For the filling
1/4 cup of olive oil
1 large onion, finely chopped
4 large tomatoes, peeled and seeded (500g)
1 3/4 cups of palmito, finely chopped (1 can)
4 tablespoons of wheat flour
1 cup of milk
1/4 cup of green pimiento, finely chopped
1/4 cup of parsley, finely chopped
Salt and black pepper to taste
Prepare the dough: in a bowl, combine the flour, yeast, and salt
Add the butter and mix with two knives until it forms a crumbly mixture
Add the milk until it forms a smooth dough
Wrap in plastic wrap and refrigerate for 30 minutes
Prepare the filling: in a medium saucepan, heat the olive oil, add the onion and tomato, cover the pan and cook for 10 minutes, stirring occasionally, until the onion is soft
Add the palmito and flour dissolved in milk, cook over low heat, stirring constantly until it thickens
Remove from heat and add chopped pimiento and parsley
Season to taste and reserve
Roll out the dough with your hands, in a 25cm diameter circle, and spread the filling
Roll out the remaining dough on two sheets of parchment paper to form a 26cm diameter circle
With the help of the parchment, transfer the dough to the tart pan
Use the remaining dough to decorate the tart
Brush with beaten egg
Make a small cut in the surface to allow steam to escape
Bake in a hot oven (200°C) for 20 minutes or until golden brown
Serve warm
Serves 8
491 calories per serving.
