This tartlet is practically a pie (it can be made in a smaller size too). The dough is the same as the chicken pie, which is spectacular! If you haven’t seen this recipe yet, click HERE. You can make whatever filling you prefer, but this one with hearts of palm was delicious!!!
Palm Heart Filling:
1 glass of palm hearts 500g (without the liquid it is 300g)
1 small onion chopped
1 clove of minced garlic
4 tablespoons chopped green chilli
1 tablespoon of tomato paste or sauce
1 teaspoon of wheat flour
1 tablespoon grated parmesan
1/4 tablet of vegetable broth dissolved in 4 tablespoons of boiling water.
3 tablespoons full of cream, cottage cheese or ricotta cream
Salt and paint to taste.
Drain the water from the hearts of palm and boil them for 5 minutes. Remove the hearts of palm from the water and chop them into slices or smaller pieces.
Sauté the onion in olive oil over low heat to prevent it from browning, add the garlic followed by the hearts of palm. You don’t need to stir too much, just mix. Next, add the green scent. Sprinkle the flour on top and mix well. Add the tomato paste and dissolved vegetable broth. Now add the cream and parmesan. Taste and season to your taste with salt and pepper. Wait for the filling to cool before proceeding.
Roll out a circle of dough, line the pan (no need to grease) add the filling and cover with another circle of dough. Bake in a preheated oven at 200º. After 10 minutes, remove the tartlets, brush with beaten egg and return them to the oven to brown.
I used tart molds and the recipe yielded 5 of them, which are worth a meal.
I believe you can make about 15 (or more) if you use a pie pan. You can use whatever filling you prefer for the pie and this heart of palm filling can also be used for any baked savory or fried pastry.
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