Savory Pork And Mushroom Tart

Name: Savory Pork And Mushroom Tart
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 8 servings
Ingredients: 220 g flour; 125 g butter; 1/2 tsp salt; 3 onions; 300 g raw mushrooms; 600 g pork; 3 eggs; 50 ml cream (20–30% fat); 120 g hard cheese; Vegetable oil (as needed); Salt, black pepper, and ground dried parsley (to taste)

Savory Pork and Mushroom Tart is a deliciously rich dish made with a buttery flaky crust, filled with seasoned pork, sautéed mushrooms, and caramelized onions. Topped with a creamy egg and cheese mixture, this hearty tart is perfect for dinner parties or as a comforting main course.

Useful and quick

Dec 26, 2024 - 04:19

Prep Time 45 min

Cook Time 35 min

Serving 8

Difficulty Intermediate

The Savory Pork And Mushroom Tart is a rich and hearty dish featuring a flaky butter crust filled with a delicious combination of seasoned pork, sautéed mushrooms, and caramelized onions. The filling is elevated with a creamy egg mixture and melted hard cheese, baked to golden perfection. This tart is perfect as a centerpiece for a dinner party or a satisfying comfort meal for any occasion. Its delightful blend of textures and flavors makes it a timeless favorite.

Ingredients

220 g flour
125 g butter
1/2 tsp salt
3 onions
300 g raw mushrooms
600 g pork
3 eggs
50 ml cream (20–30% fat)
120 g hard cheese
Vegetable oil (as needed)
Salt, black pepper, and ground dried parsley (to taste)

Nutritional Information

Calories: 420

Protein: 20g

Fat: 30g

Saturated Fat: 15g

Unsaturated Fat: 12g

Trans Fat: 0g

Carbohydrates: 20g

Fiber: 2g

Sugar: 3g

Sodium: 400mg

Cholesterol: 140mg

Directions

Combine 220 g of flour, 125 g of butter (cut into pieces), 1/2 tsp of salt, and a small amount of water to form a dough. Wrap the dough in cling film and refrigerate for 30 minutes. After cooling, roll out the dough thinly using a rolling pin and place it into a baking dish. Cover the dough with foil and weigh it down with uncooked rice or baking weights. Bake in a preheated oven at 200°C (380°F) for 10 minutes. Remove the foil and bake until the crust turns golden brown. Set aside.
Dice 3 onions and sauté them in a frying pan with vegetable oil until golden brown, stirring continuously. Add 300 g of mushrooms (cut into medium-sized pieces) to the onions and fry together briefly.
Blend 600 g of pork in a blender until minced. Cook the minced pork in a frying pan with a sprinkle of salt and black pepper. Fry until golden brown. Add the cooked pork to the onion and mushroom mixture. Mix well. Spread this filling evenly over the baked dough.
In a bowl, beat 3 eggs with a pinch of salt and black pepper. Add 50 ml of cream (20–30% fat) and mix well. Chop 120 g of hard cheese into small pieces and stir it into the egg mixture. Pour the egg and cheese mixture over the pork filling. Bake in a preheated oven at 175°C (375°F) for 25 minutes or until set and golden on top.