For the crust: 1 1/4 cups all-purpose flour (150g)
1 pinch of salt
8 tablespoons unsalted butter, cut into small pieces (100g)
3 tablespoons cold water
Braised beans for texture
For the filling: 1/4 cup olive oil (60ml)
1 large onion, finely chopped (150g)
1 kg salmon fillet (or namorado)
2 tablespoons chopped parsley
1/3 cup pickled vegetable pieces (40g)
2 cups mayonnaise (400g)
For the crust: 1 1/4 cups all-purpose flour (150g)
1 pinch of salt
8 tablespoons unsalted butter, cut into small pieces (100g)
3 tablespoons cold water
Braised beans for texture
For the filling: 1/4 cup olive oil (60ml)
1 large onion, finely chopped (150g)
1 kg salmon fillet (or namorado)
2 tablespoons chopped parsley
1/3 cup pickled vegetable pieces (40g)
2 cups mayonnaise (400g)
Prepare the crust: on a clean surface, mix flour, salt, and cold butter until it forms a crumbly mixture
Dent the center of the mixture and add cold water
Mix with your fingers until the dough is homogeneous
Gently knead, 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 to form a circle large enough to line the bottom and sides of a removable tart pan with a diameter of 26 cm
Poke the dough with a fork
Lining the entire crust with parchment paper, fill with cooked beans
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 olive oil over medium heat
Add the chopped onion and fish fillet
Cook, stirring occasionally, until the fish flakes easily with a fork (about 20 minutes)
Pulse in a food processor with parsley and pickled vegetable pieces
Let it cool, then add mayonnaise
Mix well and fill the reserved tart crust
Unmold and serve chilled
Cals per serving: 735
