Hearts of Palm Pie (7 October 2014)
This morning I knew what I was going to do for lunch or dinner. I opened the book of Tatiana Cardoso and searched for Torta de Palmito. I was sure the recipe should be there as I tried Hearts of Palm Pie at Tatiana´s restaurant. The creamy consistence of pie with its delicate sourness from hearts of palm goes so well together. I modified the recipe and added some more tomatoes and sambal as I like to have it little spicy ;). I would say that it is pretty easy to make and you can serve it both warm and cold. This morning session was a great combination of baking and learning new words in Portuguese as the recipe was in Portuguese.
I am so happy to be able to understand so much, maybe because it is a topic which interests me.
Dough Ingredients:
2 dl whole wheat flour
2 dl all-purpose flour
1/2 tsp salt
70 g unsalted butter at room temperature
Some water if needed
Filling Ingredients:
3 tablespoons of olive oil
1,5 large onion, finely chopped
2 plum tomatoes, without seeds and finely chopped
2 cans hearts-of-palm, cut in 2 cm rings
10-15 green olives, cut in halves
1 tsp sambal
1/2 tsp pink pepper, crushed and some whole for decoration
1 dl parsley, finely chopped
1 tbs all-purpose flour
salt and freshly ground black pepper
Creamy Sauce:
250 g soft white cheese (requeijão cremoso)
200 g creamy ricotta
3 eggs
2 dl double cream
1/2 tsp salt or to taste
1/2 tsp freshly grounded pepper
1 dl parsley, finely chopped
Dough:
Place butter, all-purpose flour, whole wheat flour and salt in bowl and mix well. You might add some water just to get the dough smooth. On a flat, floured surface, roll the dough with a rolling pin until you get a circle about 40 cm in diameter. Cover the bottom of a 25 cm in diameter baking deep dish, make sure that the sides of the dish are well covered too. Set aside.
Filling:
In a large frying pan, heat olive oil over medium-high heat. Add chopped onion and cook, stirring occasionally, for 5 minutes. Add hearts of palm and cook for 5 minutes. Stir in tomatoes and green olives. Season with rose pepper, sambal and salt. Let it cook for 2-3 minutes. At the end add flour, stir well and let it cook for one more minute.
Creamy Sauce:
Mix all ingredients for the creamy sauce.
Pre-heat oven to 180 C.
Place hearts of palm filling in the form covered with dough. Pour the creamy sauce over the filling and bake for 60 minutes or until the top is lightly golden brown. Decorate with some pink pepper.
I am so happy to be able to understand so much, maybe because it is a topic which interests me.
Dough Ingredients:
2 dl whole wheat flour
2 dl all-purpose flour
1/2 tsp salt
70 g unsalted butter at room temperature
Some water if needed
Filling Ingredients:
3 tablespoons of olive oil
1,5 large onion, finely chopped
2 plum tomatoes, without seeds and finely chopped
2 cans hearts-of-palm, cut in 2 cm rings
10-15 green olives, cut in halves
1 tsp sambal
1/2 tsp pink pepper, crushed and some whole for decoration
1 dl parsley, finely chopped
1 tbs all-purpose flour
salt and freshly ground black pepper
Creamy Sauce:
250 g soft white cheese (requeijão cremoso)
200 g creamy ricotta
3 eggs
2 dl double cream
1/2 tsp salt or to taste
1/2 tsp freshly grounded pepper
1 dl parsley, finely chopped
Dough:
Place butter, all-purpose flour, whole wheat flour and salt in bowl and mix well. You might add some water just to get the dough smooth. On a flat, floured surface, roll the dough with a rolling pin until you get a circle about 40 cm in diameter. Cover the bottom of a 25 cm in diameter baking deep dish, make sure that the sides of the dish are well covered too. Set aside.
Filling:
In a large frying pan, heat olive oil over medium-high heat. Add chopped onion and cook, stirring occasionally, for 5 minutes. Add hearts of palm and cook for 5 minutes. Stir in tomatoes and green olives. Season with rose pepper, sambal and salt. Let it cook for 2-3 minutes. At the end add flour, stir well and let it cook for one more minute.
Creamy Sauce:
Mix all ingredients for the creamy sauce.
Pre-heat oven to 180 C.
Place hearts of palm filling in the form covered with dough. Pour the creamy sauce over the filling and bake for 60 minutes or until the top is lightly golden brown. Decorate with some pink pepper.