To make the dough
2 cups of wheat flour (240g)
1/2 teaspoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of cold butter, cut into small pieces (100g)
4 tablespoons of milk
To make the filling
1 medium onion (100g) chopped
3 cloves of garlic minced
5 medium tomatoes (600g), peeled and seeded, chopped
3 tablespoons of olive oil
1 tablespoon of English mustard
1 teaspoon of oregano
1/4 cup of wheat flour (30g)
1/2 cup of milk (120ml)
2 1/2 cups of Mina's Half-Cured Cheese, cut into 1cm cubes (400g)
1/2 teaspoon of paprika
1 egg beaten (for brushing)
To make the dough
2 cups of wheat flour (240g)
1/2 teaspoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of cold butter, cut into small pieces (100g)
4 tablespoons of milk
To make the filling
1 medium onion (100g) chopped
3 cloves of garlic minced
5 medium tomatoes (600g), peeled and seeded, chopped
3 tablespoons of olive oil
1 tablespoon of English mustard
1 teaspoon of oregano
1/4 cup of wheat flour (30g)
1/2 cup of milk (120ml)
2 1/2 cups of Mina's Half-Cured Cheese, cut into 1cm cubes (400g)
1/2 teaspoon of paprika
1 egg beaten (for brushing)
Make the dough: In a large bowl, combine the wheat flour, active dry yeast, salt, and cold butter
Mix with your fingers until it forms a crumbly mixture
Add the milk and mix lightly with your hands
Form a ball with the dough and wrap it in plastic film
Refrigerate for later use
To make the filling: In a medium pan, combine the chopped onion, minced garlic, chopped tomatoes, olive oil, English mustard, oregano, wheat flour, milk, Mina's Half-Cured Cheese, paprika, and beaten egg
Mix well to combine
Let it cool down
Preheat the oven to 180°C (medium)
Roll out the dough on a floured surface to a thickness of about 3mm (1/8 inch)
Place the dough over the base of an ungreased 20cm diameter tart pan with a removable bottom
Shape the remaining dough into small balls and press them onto the sides of the tart pan to form the crust
Poke a hole in the center of each ball to allow steam to escape
Baste the edges of the crust with the beaten egg
Arrange the filling in the tart pan, leaving a 1cm border around the edges
Press the edges to seal the filling inside the crust
Bake for about 40 minutes or until golden brown
Let it cool down and serve
Calories per serving: 380
Note: If desired, make the dough and filling ahead of time
Refrigerate overnight and bake in the morning.
