Pastry: In a bowl, mix the flour, salt and baking powder. Add the butter and mix it well with your fingers until it looks like breadcrumbs. Add the egg yolk and the water. Knead the dough until the ingredients are integrated. Leave it to rest for 30 minutes wrapped in cling film, in the fridge.

Filling: In a pan, at medium heat, fry the onions until soft. Add the garlic to the onions and fry till light golden brown. Add the tomatoes, the salt and black pepper, and mix it well to release the juices.

Once the tomatoes are soft, add the hearts of palm and the parsley, mix it well.

Add one TBSP of plain flour, stir it.. At this point, you can break some of the hearts of palm, but leave most of them whole. Taste it and adjust the salt, if necessary.

Let it cool down, so it doesn't interact with the pastry.

Take the pastry from the fridge and cut one third. Set aside for the top later.

Stretch it with the rolling pin till around 2 mm thick. Dust some flour on it, roll it over the rolling pin, and carefully place it in the middle of the tin.

Put the filling in, making it leveled. Cut de excess of pastry, leaving at least one centimeter above the filling.

Stretch de other part of the dough to make the cover. Place it on top, pinch it with the sides all around. Cut the excess, press and pinch both together to close it properly.

You can make palm trees as decoration with the left overs. Egg brush it all over.

Bake it for 30 minutes at 200 degrees Celsius. And voilà! It can be eaten hot, cold and it can also be frozen for 6 months in a sealed container. Great to eat with salads. Enjoy!