For the crust
"1 1/4 cups all-purpose flour (150g)"
"1 teaspoon salt"
"8 tablespoons cold unsalted butter, cut into small pieces (100g)"
"3 tablespoons ice-cold water"
"Feijão cru (to firm the dough)"
For the filling
"1/4 cup olive oil (60ml)"
"1 large onion, chopped (150g)"
"1 kg swordfish fillets (or namorado)"
"2 tablespoons chopped parsley (hortelá)"
"1/3 cup pickled vegetables, finely chopped (40g)"
"2 cups mayonnaise (400g)"
For the crust
"1 1/4 cups all-purpose flour (150g)"
"1 teaspoon salt"
"8 tablespoons cold unsalted butter, cut into small pieces (100g)"
"3 tablespoons ice-cold water"
"Feijão cru (to firm the dough)"
For the filling
"1/4 cup olive oil (60ml)"
"1 large onion, chopped (150g)"
"1 kg swordfish fillets (or namorado)"
"2 tablespoons chopped parsley (hortelá)"
"1/3 cup pickled vegetables, finely chopped (40g)"
"2 cups mayonnaise (400g)"
Prepare the crust: on a clean surface, mix the flour, salt, and cold butter until you get a crumbly mixture
Make a depression in the center of the mixture and add ice-cold water
Mix with your fingertips until the dough is homogeneous
Knead lightly, shape into a ball, dust with flour, wrap in plastic film, and refrigerate for 1 hour
Preheat the oven to 180°C (medium)
On a floured surface, roll out the dough with a rolling pin to form a circle of sufficient size to line the bottom and sides of a removable pie dish with a diameter of 26 cm
Poke the dough with a fork
Line the dough with parchment paper and fill with crushed feijão
Bake in the preheated oven for 15 minutes
Remove from the oven, discard the parchment paper, and reserve the crust
Prepare the filling: in a medium saucepan, heat the olive oil over medium heat
Add the onion and swordfish fillets and simmer, stirring occasionally, until the fish flakes easily (about 20 minutes)
Process with parsley and pickled vegetables
Let cool, add mayonnaise, mix well, and fill the reserved tart crust
Unmold and serve cold
735 calories per serving
