Turkey and broccoli tart

Ingredients

• 1 sheet puff pastry
• 250 g turkey meat
• 1 red pepper (150 g)
• 1 small broccoli (300 g)
• 100 g canned mushrooms (drained)
• 2 tablespoons oil
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1000 ml water
• 3 eggs
• 50 ml sour cream
• 70 g kashkaval cheese
• 10 g butter
• 1 tablespoon flour

Preparation

1. Cut the turkey into small cubes and pat it dry with kitchen paper. Heat 2 tablespoons of oil in a pan and brown it on all sides, about 5 minutes. 2. Add 1 teaspoon of sweet paprika, 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper, then the red pepper cut into cubes and the drained mushrooms, cut into cubes. Stir and leave it for another 5 minutes, until the pepper softens. 3. Meanwhile, break the broccoli into florets and boil them for 3-4 minutes in 1000 ml water with 1/4 teaspoon of salt. Drain the broccoli well and add it on top of the meat in the pan. 4. Beat the 3 eggs with 50 ml sour cream and 1/4 teaspoon of salt, then pour the mixture over the meat and vegetables. 5. Roll out the puff pastry and transfer it to a baking tin greased with 10 g butter and dusted with 1 tablespoon of flour. Prick it with a fork here and there, pour in the filling and trim the pastry that hangs over the edge of the tin. 6. Put the tin in the oven preheated to 180 degrees C, for 45-50 minutes, until the pastry browns at the edges. 7. Take the tin out, sprinkle the grated cheese (70 g) over the tart and put it back in the oven for 4 minutes, until the cheese melts. 8. Let the tart cool for 10 minutes and serve.