Minced meat, mushroom and cheese tart

Ingredients

For the dough

• 250 g flour
• 1/2 teaspoon salt
• 13 g fresh yeast
• 1 teaspoon sugar
• 125 ml lukewarm water
• 2 tablespoons oil

For the filling

• 1 medium onion (150 g)
• 1 small carrot (80 g)
• 1/2 yellow pepper (75 g)
• 1 large tomato (180 g)
• 3 tablespoons oil
• 400 g mixed minced meat
• 240 ml water
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon dried basil
• 1 tablespoon gogosari and kapia pepper paste
• 1 level tablespoon tomato paste
• 8 g fresh dill
• 1 egg
• 200 g canned mushrooms drained
• 150 g semi-hard cheese

Preparation

1. Mix the flour with 1/2 teaspoon of salt. Rub the yeast with the sugar until it dissolves, then add it to the flour. 2. Gradually pour in 125 ml of lukewarm water and knead until you have a non-sticky dough that’s easy to shape. Work in 2 tablespoons of oil, cover the dough and leave it to rise for 45 minutes, until visibly risen. 3. Peel and finely chop the onion, cut the carrot into small dice, and cut the pepper and peeled tomato into bite-sized pieces. 4. Heat 3 tablespoons of oil in a pan. Cook the onion and carrot for 3 minutes, until slightly softened. 5. Add the pepper and tomato and cook for 3 minutes. Add the minced meat and stir, breaking up any lumps with a spatula. 6. Pour in 240 ml of water, add 1 teaspoon of salt, 1/2 teaspoon of pepper and the basil. Simmer over medium heat for 15 minutes, until the meat is cooked and the liquid has reduced; stir in the gogosari and kapia pepper paste and the tomato paste during the last 2 minutes. 7. Take the pan off the heat and leave the filling to cool slightly. Finely chop the dill, add it along with the egg and mix. 8. Drain the Sun Food mushrooms, rinse them and pat them dry with a kitchen towel. Grate the cheese. 9. Roll out the dough into a thin sheet and place it in a 24 x 37 cm baking pan lined with parchment paper. Spread the meat filling evenly, arrange the mushrooms on top and sprinkle with cheese. 10. Bake the tart in a preheated oven at 180°C for 43 minutes, until golden. Leave it to cool for 10 minutes before serving.