Yupi minced meat tart

Name: Yupi minced meat tart
Ingredients: 500 g minced pork; 1 tablespoon oil; 1 medium onion (150 g); 1 medium bell pepper (150 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 5 eggs; 100 g Delaco cheese; 15 g fresh parsley; 2 tablespoons flour (16 g); 10 g butter; 1 pastry sheet (250 g); 3 slices smoked bacon (45 g)

Diverse - Yupi minced meat tart by Zamfira K. - Recipia

The Yupi minced meat tart is a savory tart with minced meat, baked for 10 minutes at 200°C and served warm, cut into slices. The eggs and cheese bind the filling, while the smoked bacon stays on top. I like to keep the bits of minced meat separate, without crushing them in the pan. Prep: 20 minutes. Cook: 24 minutes. Total time: 44 minutes. Servings: 4. Approximately 790 kcal and 43 g protein per serving.

Ingredients

500 g minced pork
1 tablespoon oil
1 medium onion (150 g)
1 medium bell pepper (150 g)
1 teaspoon salt
1/2 teaspoon ground pepper
5 eggs
100 g Delaco cheese
15 g fresh parsley
2 tablespoons flour (16 g)
10 g butter
1 pastry sheet (250 g)
3 slices smoked bacon (45 g)

Preparation

1. Dice the onion and bell pepper. Heat 1 tablespoon of oil in a pan and cook the vegetables for 6 minutes, until softened. 2. Add 500 g minced pork, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for 8 minutes, stirring, until the meat is lightly browned. 3. In a bowl, mix the eggs with the grated cheese, chopped parsley, 2 tablespoons of flour, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. 4. Butter the tart tin and place the pastry sheet in it. Spread the meat in an even layer, then spoon over the egg mixture and arrange the bacon slices on top. 5. Bake the tart for 10 minutes at 200°C, until the egg mixture has set and the bacon starts to brown.

Notes

Keep any leftover slices covered in the fridge for up to 3 days; they slice more cleanly when cold than straight out of the oven. For a gluten-free version, replace the pastry sheet and flour with certified gluten-free versions in the same amounts; the eggs and cheese remain, so the tart is not dairy-free or egg-free. I time the baking to fit the meal, since it slices more easily after it has cooled a little. Minced meat with a little fat holds together well in the tin, while very fatty meat can leave liquid in the pan. The filling can soften if you transfer the meat along with the juices left in the pan. If the bacon is very salty, add only 1/4 teaspoon of salt to the egg mixture. A shallow tin makes a thinner layer of filling than a deep one, where it may need more time in the oven. Serve the slices with green salad and a little vinegar.