In a blender or food processor, start by adding the flour, salt, baking soda, baking powder, and diced butter. Pulse 10 times for 2 seconds each to achieve a uniform and well-mixed composition. This process will ensure that the butter is evenly distributed in the dough, giving it a flaky texture. Once the dry ingredients are well integrated, gradually add cold water, continuing to mix until the dough comes together, forming a homogeneous mass. It is important not to overmix, as an overworked dough can become tough.
Once the dough is formed, transfer it to a clean surface and gently press it with the palm of your hand for 1-2 minutes to compact and shape it into a ball. Avoid adding flour, as the goal is to keep the dough as moist and pliable as possible. After achieving the desired shape, wrap the dough ball in plastic wrap and let it rest in the refrigerator for 30 minutes. This step is essential, as cooling the dough will help achieve a finer texture.
After the dough has rested in the refrigerator, sprinkle a little flour on the work surface and roll it out with a rolling pin until it is large enough to fit into a baking dish. Make sure the edges of the dough extend 3-4 cm above the height of the dish, which should not have a diameter larger than 30 cm. Once the dough is rolled out, carefully arrange it in the dish, taking care not to tear it.
Meanwhile, preheat the oven to 190°C (gas mark 5). In a separate bowl, prepare the filling. Beat the eggs and add the whipping cream, mixing well. Season with pepper (about 1 teaspoon), a few drops of Tabasco for a spicy kick, oregano, and a small pinch of salt, being careful to adjust the salt according to how salty the olives you will be using are.
Arrange the pieces of tuna evenly over the dough in the dish, pour the egg and cream mixture over it, then sprinkle the pieces of olives over the filling. Bring the edges of the dough over the filling and fold them inwards, ensuring everything is well covered. Brush the edges with beaten egg for a golden and appetizing crust. Bake the dish for 15 minutes, then reduce the temperature to 180°C (gas mark 4) and leave it in the oven for another 25-30 minutes. When it is ready, remove it from the oven and let it cool for at least room temperature to allow the flavors to develop. If you have a little egg left in the bowl, you can use it to brush on top, giving it a shiny and attractive appearance. Enjoy this delicacy warm or at room temperature!
Once the dough is formed, transfer it to a clean surface and gently press it with the palm of your hand for 1-2 minutes to compact and shape it into a ball. Avoid adding flour, as the goal is to keep the dough as moist and pliable as possible. After achieving the desired shape, wrap the dough ball in plastic wrap and let it rest in the refrigerator for 30 minutes. This step is essential, as cooling the dough will help achieve a finer texture.
After the dough has rested in the refrigerator, sprinkle a little flour on the work surface and roll it out with a rolling pin until it is large enough to fit into a baking dish. Make sure the edges of the dough extend 3-4 cm above the height of the dish, which should not have a diameter larger than 30 cm. Once the dough is rolled out, carefully arrange it in the dish, taking care not to tear it.
Meanwhile, preheat the oven to 190°C (gas mark 5). In a separate bowl, prepare the filling. Beat the eggs and add the whipping cream, mixing well. Season with pepper (about 1 teaspoon), a few drops of Tabasco for a spicy kick, oregano, and a small pinch of salt, being careful to adjust the salt according to how salty the olives you will be using are.
Arrange the pieces of tuna evenly over the dough in the dish, pour the egg and cream mixture over it, then sprinkle the pieces of olives over the filling. Bring the edges of the dough over the filling and fold them inwards, ensuring everything is well covered. Brush the edges with beaten egg for a golden and appetizing crust. Bake the dish for 15 minutes, then reduce the temperature to 180°C (gas mark 4) and leave it in the oven for another 25-30 minutes. When it is ready, remove it from the oven and let it cool for at least room temperature to allow the flavors to develop. If you have a little egg left in the bowl, you can use it to brush on top, giving it a shiny and attractive appearance. Enjoy this delicacy warm or at room temperature!
Ingredients
For the dough: 160 g white wheat flour 1/8 teaspoon baking soda 1/8 teaspoon baking powder 1/2 teaspoon salt 114 g very cold butter cut into pieces 60 ml very cold water For the filling: 5 organic eggs + 1 for brushing the dough 500 ml whipping cream (not vegetable) 2 cans of tuna chunks in their own juice drained 50 g pitted olives cut into 3-4 pieces freshly ground pepper sea salt or fine pink salt 3 dashes of Tabasco (optional) 1 teaspoon oregano