Meat and mushroom pie

Meat and mushroom tart is a savory dish that perfectly combines the crispy texture of the shortcrust pastry with the rich filling of meat and mushrooms, all in one dish. This recipe is not only delicious but also an excellent choice for a festive meal or a lunch with loved ones. Let's explore together the necessary steps to achieve a perfect tart, as well as some useful tips.

Preparation time:
- Preparation time: 30 minutes
- Baking time: 20 minutes
- Total time: 50 minutes
- Servings: 8

Ingredients

For the shortcrust pastry:
- 250 g flour
- 125 g cold butter (from the fridge)
- 2 eggs
- A pinch of salt
- 2-3 tablespoons cold water

For the filling:
- 500 g minced meat (a mix of pork and beef)
- 150 g Emmental or Parmesan cheese
- 1 large onion, finely chopped
- 100 g liquid cream or sour cream
- 200 g mushrooms (choose fresh mushrooms like Champignon or Pleurotus for a more intense flavor)
- 1-2 ripe tomatoes
- 1 colored bell pepper (preferably red or yellow)
- Spices (salt, pepper, herbs to taste)

Brief history
The meat and mushroom tart is a traditional recipe inspired by French cuisine, but appreciated in many cultures for its versatility. Over time, it has evolved into various versions, each bringing a touch of originality and personality. It is an ideal dish to use up leftover meat or vegetables, transforming them into something delicious and comforting.

Preparing the shortcrust pastry

1. Sifting the flour: Start by sifting 250 g of flour into a large bowl. This step is essential to achieve a fine texture, free of lumps.

2. Incorporating the butter: Add 125 g of cold butter, cut into cubes, over the flour. Use your fingers to rub the butter into the flour until the mixture resembles wet sand. This step will help achieve a flaky pastry.

3. Adding the eggs and water: In another bowl, lightly beat the two eggs with a pinch of salt. Add them to the flour and butter mixture, along with 2-3 tablespoons of cold water. Knead the dough until it becomes smooth and elastic. Avoid over-kneading, as this can make the pastry denser.

4. Chilling the dough: Form a ball from the dough and wrap it in plastic wrap. Place it in the refrigerator for at least 30 minutes. This step is crucial for achieving a dough that will roll out easily later.

Preparing the filling

1. Sautéing the onion: In a large skillet, add 2-3 tablespoons of oil or butter. Heat it over medium heat and add the chopped onion. Sauté the onion until it becomes translucent.

2. Adding the meat: Include the minced meat (500 g) and continue to sauté the mixture for 2-3 minutes, stirring constantly to brown evenly.

3. The mushrooms: Add the chopped mushrooms (200 g) and cook everything on low heat for 5-7 minutes, until the mushrooms release their juice and brown slightly.

4. Cheese and cream: Remove the meat and mushroom mixture from the heat. Add the grated cheese (150 g of Emmental or Parmesan) and 100 g of liquid cream or sour cream. Season with salt, pepper, and herbs to taste. Mix well to combine all ingredients.

Assembling the tart

1. Rolling out the dough: Remove the dough from the refrigerator and roll it out on a floured surface until you obtain a sheet about 3-5 mm thick.

2. Placing in the pan: Grease a tart pan with butter and dust it with flour. Place the sheet of dough in the pan, ensuring to cover the edges well.

3. Using a fork: Prick the dough all over with a fork to prevent air bubbles from forming during baking.

4. Pre-baking: Place the pan in the preheated oven at 180°C and bake the dough for 10 minutes, until it is lightly browned.

5. Adding the filling: Remove the pan from the oven and pour the meat and mushroom mixture over the pre-baked dough.

6. Decoration: Decorate the tart with round slices of tomatoes and strips of colored bell pepper. These will not only add a vibrant appearance but also a fresh taste.

Baking the tart

1. Completing the baking: Put the tart back in the oven and bake for 20 minutes or until the filling is well cooked and the pastry is golden.

2. Cooling: Once the tart is done, remove it from the oven and let it cool for 10 minutes before cutting. This will help maintain its shape.

Serving and suggestions
The meat and mushroom tart can be served warm or at room temperature, making it perfect for inclusion in a buffet or at a party. A drizzle of sour cream on top is an excellent choice to enhance the flavors.

Useful tips

- Ingredient variations: You can experiment with other types of meat (such as chicken or turkey) or add vegetables like zucchini or spinach for a vegetarian option.
- Spices: Add some spices like thyme or oregano for an extra flavor boost.
- Storing the tart: The tart keeps well in the refrigerator for 2-3 days. You can reheat it in the oven or microwave.

Calories and nutritional benefits
- Calories: A serving of meat and mushroom tart has about 400-450 kcal, depending on the ingredients used.
- Nutritional benefits: This tart is rich in protein due to the meat and cheese, while the mushrooms provide beneficial antioxidants for health.

Frequently asked questions

1. Can I use store-bought pastry?
Yes, you can use store-bought shortcrust pastry to save time. Make sure to follow the baking instructions on the package.

2. How can I make the tart less fatty?
Replace the butter with olive oil in the dough and use lean meat for the filling.

3. What other recipes can I try?
Also try other types of tarts, such as spinach and feta tart or vegetable and ricotta tart, to diversify your menu.

The meat and mushroom tart is definitely a recipe that will impress anyone who tastes it. Try making it at home and enjoy the moments spent with loved ones, savoring every delicious bite!