'1 egg'
"1/2 cup (chá) of milk"
"1 tablespoon of active dry yeast"
"3 tablespoons of vegetable oil"
"2 cups of all-purpose flour"
"1 egg for brushing"
"Filling"
"4 tablespoons of olive oil"
"1 medium onion, finely chopped"
"2 cloves of garlic, minced"
"1 tomato, seeded and cubed"
"1 cup of carrots, peeled and cubed"
"1 large potato, peeled and cubed"
"1 cup of fresh green beans"
"2 cans of sardines"
"1 tablespoon of chopped parsley"
"1 teaspoon of dried oregano"
"Salt (optional)"
'1 egg'
"1/2 cup (chá) of milk"
"1 tablespoon of active dry yeast"
"3 tablespoons of vegetable oil"
"2 cups of all-purpose flour"
"1 egg for brushing"
"Filling"
"4 tablespoons of olive oil"
"1 medium onion, finely chopped"
"2 cloves of garlic, minced"
"1 tomato, seeded and cubed"
"1 cup of carrots, peeled and cubed"
"1 large potato, peeled and cubed"
"1 cup of fresh green beans"
"2 cans of sardines"
"1 tablespoon of chopped parsley"
"1 teaspoon of dried oregano"
"Salt (optional)"
'In a large bowl, combine the egg, milk, yeast, oil, and flour, gradually'
'Work the dough until it becomes smooth and easy to handle'
'Reserve'
"Filling"
'Preheat oven to 200°C (400°F)'
'Heat olive oil in a pan, sauté onion and garlic'
'Add tomato, carrots, potato, and cook for 2 minutes'
'Add green beans, sardines with the sauce, parsley, oregano, and salt if using'
'Mix gently, remove from heat, and let cool'
'Roll out the dough on a floured surface to a thickness of about 1/8 inch (3 mm)'
'Scoop out a circle of dough for the bottom and sides of the tart pan"
'Reserve 1/4 of the dough for the top crust'
'Fill the tart with the vegetable mixture, cover with reserved dough, and brush with egg'
'Bake in preheated oven for 40 minutes or until golden brown.'
