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Minced meat and vegetable tart

Minced meat and vegetable tart
Yield: 1

Minced meat and vegetable tart

Minced meat and vegetable tart recipe

The minced meat and vegetable tart is delicious warm from the oven, but it is also delicious cold.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 2 round sheets of pasta brisa
  • 1 onion
  • 400 grams of minced meat
  • 2 cloves of garlic
  • 1 yellow pepper
  • 1 green pepper
  • 1 carrot
  • 1 zucchini
  • 100 milliliters of tomato sauce
  • 3 eggs
  • Olive oil
  • 2 sprigs of parsley
  • 2 sprigs of thyme
  • Shall
  • Pepper

Instructions

    1. Peel the onion and garlic and finely chop them. Wash, drain, and chop the parsley in the same manner.
    2. Remove the stem, seeds, and white ribs from the inside of the peppers. The carrot should be scraped and the zucchini should be blunted. Wash, dry, and cut the three vegetables into small cubes.
    3. In a large skillet, heat 2 tablespoons of oil and brown the meat on all sides.
    4. Saute the onion and garlic, stirring constantly, until they are transparent. Cook for 3 minutes after adding the diced vegetables. Cook for 5 minutes more over low heat with the tomato sauce, chopped parsley, salt, and pepper.
    5. Place the previous preparation in a bowl and set aside to warm. Then add 2 eggs and thoroughly combine.
    6. Preheat the oven to 180 degrees Fahrenheit. Line a round cake mold with a disk of dough that protrudes about 2 or 3 cm from the edge; poke the bottom with the tines of a fork. Fill the container halfway with the minced meat preparation and smooth it out. Place the other disk, which is the same size as the mold, on top of the filling.
    7. Seal the edges of the cake, brush the dough with the remaining beaten egg, and poke a few holes in the surface with a toothpick. Cook for 25 minutes, or until golden brown.
    8. Unmold the cake into a bowl, garnish with washed and dried thyme, and serve cut into pieces.

Notes

  • You can make this cake in a large, round mold, or you can cut the dough into smaller circles and make mini-tarts.
  • When painting with egg, the color is nice and golden, but it toasts quickly, so check the coverage. If you are unable to be aware, you can cover it with a little aluminum foil at the end to prevent it from burning or paint it with egg.
  • Punching the dough with a toothpick allows the steam to escape and prevents the dough from bulging.
  • Allow the filling, which includes the sauce and vegetables, to cool before pouring it over the dough. It is not recommended to pour it on the dough while it is still hot because it will become too soft.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 307Total Fat 17gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 9gCholesterol 152mgSodium 188mgCarbohydrates 15gFiber 2gSugar 3gProtein 24g

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