Delicious tart

Name: Delicious tart - Julia J.
Ingredients: 500g flour 60g butter 1 egg 150 ml milk 25g fresh yeastFor the filling: ham mushrooms cheese onion olives 1 egg 1 tbsp sour cream

Appetizers - Delicious tart by Julia J. - Recipia

I have made this tart many times when I needed something savory, quick, and filling, especially when I had leftovers in the fridge that needed to be used. It’s straightforward to make, without complications, and the ingredients are easy to find. When you crave something hearty yet adaptable, this type of tart fits almost any meal, whether as an appetizer or a main dish alongside a salad. Quick Info Total time: about 1 hour Preparation time: 20-25 minutes Baking time: 25-30 minutes Servings: 8, depending on the size of the pan Difficulty: medium Savory recipe, suitable for lunch, dinner, or as an appetizer Ingredients For the dough: 500 g flour 60 g butter 1 egg 150 ml milk 25 g fresh yeast For the filling: ham (amount is up to you, I use enough to evenly cover the surface) mushrooms (a few pieces, to taste) cheese (usually a good handful, grated, to preference) 1 medium onion olives (about a handful, sliced) 1 egg 1 tablespoon sour cream Preparation Method 1. First, place the flour in a large bowl. Make a well in the center, add the egg, room temperature butter, warm milk, and crumbled yeast. Mix everything, knead a little, just enough to form a smooth dough, neither too hard nor too soft. 2. Cover the bowl and let the dough rest for about 20 minutes, not for full rising, but just to relax it so it's easier to work with. 3. Meanwhile, prepare the filling. Chop the onion finely. Do the same with the ham and mushrooms. Place everything in a pan with a bit of butter or oil and sauté for a few minutes, just until the onion softens and the mushrooms release their moisture. 4. Grease a baking dish with butter, covering the entire surface, including the edges. Roll out the dough by hand or with a rolling pin (if it sticks, sprinkle a little flour), then transfer it to the dish and press it to cover the edges. 5. Spread the sautéed ham, onion, and mushroom mixture over the dough, distributing it as evenly as possible. 6. Sprinkle grated cheese over the filling in an even layer. Add the sliced olives on top. 7. In a small bowl, beat an egg well with a tablespoon of sour cream. Pour this mixture over the filling in the dish. 8. Place the dish in a preheated oven at 180°C (350°F) in the middle. Baking takes about 25-30 minutes, until it turns lightly golden on top. Why I make this recipe often It’s a quick option when I have various ingredients to use up. I don’t always have to follow the same proportions, and it can be adapted with whatever I have on hand. It keeps quite well and is filling, making it a quick solution for lunch or dinner without any hassle. Tips and Variations Tips - If the dough seems too dry, add a little more milk. If it’s too soft, sprinkle a bit of flour on the surface when rolling it out. - Don’t leave the mushroom mixture too wet, as it can make the dough soggy. It’s best to reduce the moisture before placing it on the dough. - Use butter to grease the dish for better flavor and to prevent the dough from sticking. Substitutions - Instead of ham, you can use leftover cooked meat, bacon, or even salami. - Sour cream can be replaced with full-fat yogurt if you don’t have anything else on hand. - For those who don’t use eggs in the dough, you can omit it, but the texture will be slightly different. Variations - You can add other vegetables (peppers, zucchini) if you want to make it heartier. - If you don’t have olives, you can skip them or use only mushrooms and ham. - Cheese can be replaced with aged cheese or smoked cheese. Serving Ideas It can be eaten warm or cold. It goes well with a green salad or a tomato salad. You can cut it into small cubes for party platters or as an appetizer. Frequently Asked Questions 1. What type of dish do I use? Any classic tart dish or a regular dish with low sides works. A round or rectangular form is fine too. 2. Can I prepare the dough the night before? The dough can be made ahead and kept in the fridge, but it’s best to take it out half an hour before rolling it out. 3. How do I know when it’s done? The surface should be lightly browned, and the filling should be set. If you insert a knife in the middle, it shouldn’t have much liquid on it. 4. Can it be made without yeast? Without yeast, the dough will resemble a classic tart crust, not as fluffy, but it can be done if you adjust the liquid proportions. 5. Can I add cheese to the filling, not just on top? Yes, any type of cheese that melts well can be added directly to the mushroom and ham mixture. Nutritional Values Approximately, a slice of tart (out of 8 servings) has around 270-320 kcal, with about 12 g of protein, 15 g of fat, and 30-35 g of carbohydrates. The value varies significantly based on how much ham, cheese, or olives you use, so it’s just a guideline. Storage and Reheating The tart keeps well covered in the fridge for about 2 days. It can be reheated in the oven or microwave, but the crust won’t be as crispy. It’s also good cold, so if you don’t want to reheat it, it can be eaten straight from the fridge. If you know you won’t consume it within 2 days, I don’t recommend freezing it – the dough texture won’t be the same.

Delicious tart

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