Filling
2 cups all-purpose flour
1 tablespoon olive oil
1 pinch of salt
1/2 cup butter, softened
1/3 cup water
Stuffing
4 eggs
1 cup heavy cream
1/4 teaspoon chopped parsley
1/4 teaspoon grated zest
Salt and pepper to taste
Filling
2 cups all-purpose flour
1 tablespoon olive oil
1 pinch of salt
1/2 cup butter, softened
1/3 cup water
Stuffing
4 eggs
1 cup heavy cream
1/4 teaspoon chopped parsley
1/4 teaspoon grated zest
Salt and pepper to taste
Mixed dough: Make a mound with the sifted flour and create a hole in the center
Add the olive oil, salt, and softened butter
Mix the ingredients with your fingertips and gradually add the water until a homogeneous mass forms
Make a ball and wrap it with plastic film
Let it rest for 30 minutes in the refrigerator
For the filling, mix the eggs with the heavy cream
Add the chopped parsley and grated zest and season with salt and pepper. Reserve
Roll out the dough and line the bottom and sides of a mold
Poke the bottom with a fork, cover with parchment paper, and bake for 15 minutes
Remove from the oven and let it cool
Scoop in the filling and return to a medium preheated oven
Bake until it starts to brown.
