PURPOSE OF THE DOUGH: Combine wheat flour, yeast, and salt.
3 cups of wheat flour (360 g)
3 tablespoons of active dry yeast
1/2 teaspoon of salt
1 cup of cold butter, cut into pieces (200 g)
3 tablespoons of milk
1 egg, beaten (for brushing)
PURPOSE OF THE FILLING: Heat olive oil in a medium saucepan.
One large onion, finely chopped
Four large tomatoes, peeled and seeded, finely chopped
1 3/4 cups of palmito, diced (250 g)
4 tablespoons of wheat flour
1 cup of milk (240 ml)
1/4 cup of green olive, finely chopped (50 g)
1/4 cup of caper, finely chopped (20 g)
Salt and black pepper to taste
PURPOSE OF THE DOUGH: Combine wheat flour, yeast, and salt.
3 cups of wheat flour (360 g)
3 tablespoons of active dry yeast
1/2 teaspoon of salt
1 cup of cold butter, cut into pieces (200 g)
3 tablespoons of milk
1 egg, beaten (for brushing)
PURPOSE OF THE FILLING: Heat olive oil in a medium saucepan.
One large onion, finely chopped
Four large tomatoes, peeled and seeded, finely chopped
1 3/4 cups of palmito, diced (250 g)
4 tablespoons of wheat flour
1 cup of milk (240 ml)
1/4 cup of green olive, finely chopped (50 g)
1/4 cup of caper, finely chopped (20 g)
Salt and black pepper to taste
PREPARE THE DOUGH: In a bowl, combine wheat flour, yeast, and salt
Add the butter and mix with two forks until it forms a crumbly mixture
Add the milk and knead lightly until you get a smooth dough
Wrap in plastic wrap and refrigerate for 30 minutes
PURPOSE OF THE FILLING: Heat olive oil in a medium saucepan
Add the onion and tomato, cover, 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 the green olive and caper
Season with salt and black pepper to taste
Open two-thirds of the dough with your hands into a 25 cm diameter mold and spread the filling
Open the remaining dough between two sheets of parchment paper in a circle with a 26 cm diameter
With the paper, transfer the dough to the mold and cover the tart
Remove the paper, cut off any excess dough from the sides and close it well
Use any leftover dough to decorate the tart as desired
Brush with beaten egg and make a small incision in the surface to release steam
Bake in a hot oven (200°C), preheated, for 20 minutes or until golden brown
Deseason and serve warm
491 calories per serving
