I usually prepare this tart when I need something filling that packs well or is easy to serve for dinner. I love that the recipe uses sweet vegetables, and the yeast dough is not hard to make. I often choose this tart if I have ground meat and a few vegetables in the fridge that need to be used up quickly. It has a balanced flavor and keeps well, even when cold.
Quick Info
Total time: about 2 hours
Preparation time: 25-30 minutes
Rising time: 1 hour
Baking time: 35 minutes
Servings: 6-8 slices
Difficulty: medium
Recipe type: dinner, breakfast, lunchbox
Ingredients
For the dough:
250 g flour
1/2 packet dry yeast (about 3.5 g)
1 teaspoon salt
1 teaspoon sugar
170 ml lukewarm water
1 tablespoon olive oil
Filling:
300 g ground pork
3 carrots
2 small red onions
2 small white onions
1 red bell pepper
1 tomato
2 eggs
salt and pepper
2 tablespoons chili sauce
1 egg yolk (for brushing the dough)
Instructions
1. Start with the dough. In a cup, mix the dry yeast with the sugar and a teaspoon of flour. Pour in 100 ml of the lukewarm water, stir, and let it rise for about 10 minutes.
2. In a bowl, place the flour and mix it with the salt. Make a well in the center and pour in the risen yeast mixture. Begin kneading, gradually adding the rest of the lukewarm water. Finally, add the tablespoon of olive oil and continue kneading until the dough no longer sticks to your hands.
3. Sprinkle a little flour over the dough, cover the bowl with a clean towel, and let it rise in a warm place, away from drafts, for about an hour.
4. Meanwhile, prepare the filling. Peel and chop the onions and bell pepper into cubes. Sauté them in a pan with a little oil. Once they soften, add the grated carrots and cook for another 5 minutes, stirring occasionally.
5. Chop the tomato finely and add it to the vegetables. Let it sauté for another 2-3 minutes, then remove from heat and let it cool slightly.
6. Place the ground meat in the same pan (do not add more oil). Stir and cook until no longer pink, then remove from heat. Mix the meat with the vegetables and let it cool to room temperature.
7. Once the filling has cooled slightly, add salt, pepper, and the two eggs. Mix well.
8. Sprinkle flour on the work surface and roll out the dough with a rolling pin into a round sheet, slightly larger than the baking dish you are using.
9. Grease the baking dish with butter. Place the dough in the dish, lifting the edges over the sides. Brush the base of the dough with the two tablespoons of chili sauce.
10. Pour in the filling and level it gently. Fold the edges of the dough over the filling to form a "frame." Brush the edges with the egg yolk.
11. Bake the tart in a preheated oven at 180°C for about 35 minutes, until the edges are golden and the filling is set.
12. Let the tart cool slightly before slicing. It can be served warm or cold.
Why I make the recipe often
It helps when I need something substantial that can be taken to work or served at the dinner table without a lot of dishes. It can be sliced and packed. The yeast dough remains soft the next day, and the vegetables add a pleasant flavor.
Tips and Variations
Tips
You can use both red and white onions, or just one if you don't have both. Don't let the vegetables soften too much while sautéing, or the filling will become too mushy. If you have time, you can let the meat cool for a few minutes before mixing it with the eggs.
Substitutions
Pork can be replaced with chicken or turkey, but the result will be less fatty. For a milder flavor, you can omit the chili sauce or use a different, milder sauce.
Variations
You can add fresh herbs, such as parsley or dill, at the end after the filling has cooled. If you want a less sweet tart, you can reduce the amount of carrot or increase the meat.
Serving Ideas
The tart slices easily and can be served warm or cold. It goes well with a simple salad or on its own for breakfast.
Frequently Asked Questions
1. Can I use a different type of meat?
Yes, any type of ground meat works, but the flavor will differ slightly. With chicken or turkey, the tart will be lighter.
2. Is the chili sauce necessary?
It's not mandatory, but it adds extra flavor. If you don't want it spicy, use ketchup or leave it out.
3. What if I don't have dry yeast?
You can use fresh yeast, about 10 g, dissolved with sugar and flour beforehand.
4. Can the tart be frozen?
I do not recommend it, as the texture of the yeast dough changes when frozen and thawed.
5. How do I know when it’s fully baked?
The edges should be evenly browned, and the filling should feel firm when gently pressed.
Nutritional Values
Estimation for one slice out of 8:
Calories: approximately 220-250 kcal
Protein: 10-12 g
Carbohydrates: 23-25 g
Fat: 10-12 g
Values are approximate and vary depending on the meat used and how fatty it is.
Storage and Reheating
It keeps well in the fridge, in a closed container, for 2-3 days. It can be eaten cold, but if you prefer it warm, reheat it in the oven or microwave. The dough remains quite soft even after cooling and does not dry out quickly. I do not recommend keeping it for more than 3 days, either in the fridge or the freezer.
Quick Info
Total time: about 2 hours
Preparation time: 25-30 minutes
Rising time: 1 hour
Baking time: 35 minutes
Servings: 6-8 slices
Difficulty: medium
Recipe type: dinner, breakfast, lunchbox
Ingredients
For the dough:
250 g flour
1/2 packet dry yeast (about 3.5 g)
1 teaspoon salt
1 teaspoon sugar
170 ml lukewarm water
1 tablespoon olive oil
Filling:
300 g ground pork
3 carrots
2 small red onions
2 small white onions
1 red bell pepper
1 tomato
2 eggs
salt and pepper
2 tablespoons chili sauce
1 egg yolk (for brushing the dough)
Instructions
1. Start with the dough. In a cup, mix the dry yeast with the sugar and a teaspoon of flour. Pour in 100 ml of the lukewarm water, stir, and let it rise for about 10 minutes.
2. In a bowl, place the flour and mix it with the salt. Make a well in the center and pour in the risen yeast mixture. Begin kneading, gradually adding the rest of the lukewarm water. Finally, add the tablespoon of olive oil and continue kneading until the dough no longer sticks to your hands.
3. Sprinkle a little flour over the dough, cover the bowl with a clean towel, and let it rise in a warm place, away from drafts, for about an hour.
4. Meanwhile, prepare the filling. Peel and chop the onions and bell pepper into cubes. Sauté them in a pan with a little oil. Once they soften, add the grated carrots and cook for another 5 minutes, stirring occasionally.
5. Chop the tomato finely and add it to the vegetables. Let it sauté for another 2-3 minutes, then remove from heat and let it cool slightly.
6. Place the ground meat in the same pan (do not add more oil). Stir and cook until no longer pink, then remove from heat. Mix the meat with the vegetables and let it cool to room temperature.
7. Once the filling has cooled slightly, add salt, pepper, and the two eggs. Mix well.
8. Sprinkle flour on the work surface and roll out the dough with a rolling pin into a round sheet, slightly larger than the baking dish you are using.
9. Grease the baking dish with butter. Place the dough in the dish, lifting the edges over the sides. Brush the base of the dough with the two tablespoons of chili sauce.
10. Pour in the filling and level it gently. Fold the edges of the dough over the filling to form a "frame." Brush the edges with the egg yolk.
11. Bake the tart in a preheated oven at 180°C for about 35 minutes, until the edges are golden and the filling is set.
12. Let the tart cool slightly before slicing. It can be served warm or cold.
Why I make the recipe often
It helps when I need something substantial that can be taken to work or served at the dinner table without a lot of dishes. It can be sliced and packed. The yeast dough remains soft the next day, and the vegetables add a pleasant flavor.
Tips and Variations
Tips
You can use both red and white onions, or just one if you don't have both. Don't let the vegetables soften too much while sautéing, or the filling will become too mushy. If you have time, you can let the meat cool for a few minutes before mixing it with the eggs.
Substitutions
Pork can be replaced with chicken or turkey, but the result will be less fatty. For a milder flavor, you can omit the chili sauce or use a different, milder sauce.
Variations
You can add fresh herbs, such as parsley or dill, at the end after the filling has cooled. If you want a less sweet tart, you can reduce the amount of carrot or increase the meat.
Serving Ideas
The tart slices easily and can be served warm or cold. It goes well with a simple salad or on its own for breakfast.
Frequently Asked Questions
1. Can I use a different type of meat?
Yes, any type of ground meat works, but the flavor will differ slightly. With chicken or turkey, the tart will be lighter.
2. Is the chili sauce necessary?
It's not mandatory, but it adds extra flavor. If you don't want it spicy, use ketchup or leave it out.
3. What if I don't have dry yeast?
You can use fresh yeast, about 10 g, dissolved with sugar and flour beforehand.
4. Can the tart be frozen?
I do not recommend it, as the texture of the yeast dough changes when frozen and thawed.
5. How do I know when it’s fully baked?
The edges should be evenly browned, and the filling should feel firm when gently pressed.
Nutritional Values
Estimation for one slice out of 8:
Calories: approximately 220-250 kcal
Protein: 10-12 g
Carbohydrates: 23-25 g
Fat: 10-12 g
Values are approximate and vary depending on the meat used and how fatty it is.
Storage and Reheating
It keeps well in the fridge, in a closed container, for 2-3 days. It can be eaten cold, but if you prefer it warm, reheat it in the oven or microwave. The dough remains quite soft even after cooling and does not dry out quickly. I do not recommend keeping it for more than 3 days, either in the fridge or the freezer.