1 1/2 c. corn starch
1 1/2 c. flour
1 tsp. salt
1 tbsp. baking powder
1 c. oil
1/4 c. milk

For crust, heat oven to 350 degrees. Sift dry ingredients, add oil and milk. Mix with fingertips until it forms a ball. Let it rest for 30 minutes.

FILLING:

3 med. onions
3 cloves garlic
1/4 c. oil
4 ripe tomatoes, skin removed
2 cans heart of palm, chopped and drained (Stop & Shop carries it - vegetable aisle)
1 1/2 c. milk
2 tbsp. corn starch
Salt and pepper to taste
3 hard boiled eggs
1 hand full olives (Portuguese or Greek preferably)

Chop onions and garlic. Brown in 1/4 cup of oil until tender. Add chopped, skinned tomatoes and two cans of heart of palm (chopped into 1/2 inch pieces). Cook for 15 minutes. Mix milk with corn starch and add to cooking mixture, mixing until it thickens. Add salt and pepper to taste, chopped hard - boiled eggs and olives. Let it cool. Roll out 2/3 of dough and spread on a 9 x 13 inch pan. Pour cold filling into it. Cover with remaining dough. Baste with 1 egg yolk and bake for 45 minutes. Makes 6 to 8 servings.