This recipe comes from Brazil… so get ready to taste the flavors from the “Samba” country in this dish.
1 Can of Hearts of Palm
2.5 cups all-purpose flour
1/2 cup butter (1 stick), cold, cut in pieces
3/4 cup yogurt
1 tsp salt
1 egg yolk
2 Tablespoon of olive oil
1 onion, diced small
2 large tomatoes, diced
1/2 cup olives diced
1/2 cup green peas green onion and Italian parsley, to taste
4 – 5 oz cream cheese
1 Tablespoon of flour
salt and pepper to taste
Make the filling first, because it has to be cold before using it. Cook the onion in olive oil until translucent; add the tomatoes and allow them to release some juice, then, add the diced hearts of palm, olives, salt and pepper. Cook a couple of minutes, add the cream cheese, parsley, green onions, and flour. Cook for a couple more minutes until the cheese melts and the texture turns creamy. Transfer it to a bowl and allow it to cool to room temperature. You can prepare the filling the day before and keep it refrigerated.
For the dough: add almost all the flour (2 + 1/4 cups) and the salt to a large bowl; work the butter into the flour with your fingers or a pastry fork, then add the yogurt (it needs to be cold). Do not overwork the dough. Allow it to rest in the fridge for 20minutes.
Open half of the dough in a circle and cover the bottom and sides of your pie dish, making sure the dough is not rolled too thin. Add all the filling, open the second half of the dough and either cover the pie completely, or cut strips, forming a simple grid over or a more elaborate lattice pattern.
Brush the dough with egg yolk mixed with a little water to thin it. Cook in oven at 375°F for about 40 minutes.