Fish Tart

Name: Fish Tart
Yield: 10
Ingredients: SOURDOUGH CRUST: 3 cups all-purpose flour (360 g); 1 cup vegetable oil or cold butter, cut into small pieces (200 g); 1 tablespoon active dry yeast; 1/3 cup milk (80 ml); 1 egg; 1 teaspoon salt; Coffee beans for firming the dough; FILLING: 1 kg cod fillets, skinless, cut into cubes; 3 tablespoons olive oil or vegetable oil; 5 medium tomatoes, peeled and seeded, cut into small pieces (600 g); 1 large onion, finely chopped; 4 cloves garlic, minced; 3 tablespoons chopped fresh parsley; 1 cup cream cheese (250 g); 4 egg whites; Salt and black pepper to taste

1
SOURDOUGH CRUST: 3 cups all-purpose flour (360 g)
2
1 cup vegetable oil or cold butter, cut into small pieces (200 g)
3
1 tablespoon active dry yeast
4
1/3 cup milk (80 ml)
5
1 egg
6
1 teaspoon salt
7
Coffee beans for firming the dough
8
FILLING: 1 kg cod fillets, skinless, cut into cubes
9
3 tablespoons olive oil or vegetable oil
10
5 medium tomatoes, peeled and seeded, cut into small pieces (600 g)
11
1 large onion, finely chopped
12
4 cloves garlic, minced
13
3 tablespoons chopped fresh parsley
14
1 cup cream cheese (250 g)
15
4 egg whites
16
Salt and black pepper to taste

Ingredients

1
SOURDOUGH CRUST: 3 cups all-purpose flour (360 g)
2
1 cup vegetable oil or cold butter, cut into small pieces (200 g)
3
1 tablespoon active dry yeast
4
1/3 cup milk (80 ml)
5
1 egg
6
1 teaspoon salt
7
Coffee beans for firming the dough
8
FILLING: 1 kg cod fillets, skinless, cut into cubes
9
3 tablespoons olive oil or vegetable oil
10
5 medium tomatoes, peeled and seeded, cut into small pieces (600 g)
11
1 large onion, finely chopped
12
4 cloves garlic, minced
13
3 tablespoons chopped fresh parsley
14
1 cup cream cheese (250 g)
15
4 egg whites
16
Salt and black pepper to taste

Directions

1
MAKE THE DOUGH: place the flour in a bowl and make a depression in the center
2
Add the oil, yeast, milk, egg, and salt
3
Mix with a fork until it forms a dough, and gradually add the flour to obtain a homogeneous mixture
4
Transfer to a clean surface and knead well
5
Roll out the dough and line a 27.5 cm diameter tart mold with it
6
Cover with wax paper and fill with coffee beans
7
Bake in a preheated oven at 200°C for 20 minutes
8
Remove the wax paper and return the crust to the oven until golden brown
9
Remove and reserve
10
PREPARE THE FILLING: season the fish with salt and pepper and set aside
11
In a pan with olive oil, cook the tomatoes, onion, garlic, and parsley over low heat for 15 minutes
12
Remove from heat, blend in a blender, and return to the pan
13
Add the cod cubes and cook over high heat until tender
14
Finnish cooking should leave a little liquid left in the pan
15
Check the seasoning
16
Pour the filling over the baked crust and top with cream cheese
17
Cover with whipped egg whites and bake in a preheated oven at 200°C until golden brown
18
Unmold and serve warm
19
582 calories per serving