Hearts of Palm With Herb Pastry & Spicy Tomato Sauce
- Ready In:
- 2hrs
- Ingredients:
- 30
- Yields:
-
1 pie
- Serves:
- 6
ingredients
-
Pastry
- 473.18 ml flour
- 1.23 ml salt
- 4.92 ml cayenne pepper
- 113.39 g butter, chopped
- 28.34 g shortening
- 29.58 ml chopped fresh oregano
- 59.16 ml chopped parsley
- 88.74 ml very cold water
-
Filling
- 28.34 g butter
- 2 (793.78 g) can hearts of palm, drained & cut into 1 inch pieces
- 29.58 ml chopped parsley
- 14.79 ml chopped oregano
- 2 eggs
- 2 egg yolks
- 236.59 ml half-and-half
- salt and pepper
- 44.37 ml parmesan cheese
-
Sauce
- 368.54 g chopped tomatoes
- 44.37 ml sunflower oil
- 2 hot red chili peppers, seeded & chopped
- 2 garlic cloves, mashed
- 2.46 ml ground cinnamon
- 2.46 ml ground coriander
- 0.25 ml cayenne pepper
- 0.25 ml paprika
- 14.79 ml tomato puree
- 44.37 ml chopped parsley
- 4 spring onions, chopped
- 2.46 ml sugar
- salt & pepper
directions
- For Pastry: Sift flour w/ salt & cayenne pepper; Rub in butter & shortening until mixture resembles breadcrumbs; Stir in herbs & mix well.
- Add cold water and mix to a firm dough,first with knife, then with hand; Add more water, if necessary.
- Wrap and chill for 30 minutes before using; Heat oven to 400° F; Roll out pastry, line 11 inch flan ring or pie dish & chill. Bake pastry (prick & weigh down with wax paper & beans) 15 mins, then bake another 5 minutes Cool slightly, lower oven temp to 350.
- For filling: Melt butter, add hearts of palm, parsley & oregano & cook over medium heat 5 minutes; Set aside to cool slightly.
- Mix eggs, yolks and 1/2 & 1/2; Season with salt & pepper. Spoon hearts of palm mixture onto pastry, sprinkle with cheese & pour liquid over top. Bake until set, 25 mins; Cool for 10 mins before transferring to serving dish.
- For sauce: Mix all ingredients in large sauce pan & gently bring to a boil; Season with salt & pepper, reduce heat & cook uncovered 30 minutes. Serve sauce warm (on the side).
- Serve hot or cold.
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