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  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter - (1 stick)
  • 2 tablespoons vinegar
  • 4 tablespoons ice water - (to 5)
  • 3 medium red potatoes peeled
  • 1/2 pound lean ground pork
  • 1/4 pound ground beef round
  • 1 garlic clove pressed
  • 1 pound common store mushrooms thinly sliced
  • 1 cup red onion coarsely chopped
  • 1/4 teaspoon ground dried sage
  • 1 teaspoon chopped fresh basil
  • 1/4 teaspoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 cup water
  • 1 egg
  • 1 egg slightly beaten
  • with
  • 1 tablespoon water
  • Sour pickle slices
  • 1 bunch fresh watercress


Servings 4


Step 1

To make the pastry, combine the flour and salt in a mixing bowl. Cut the butter into the flour with a pastry cutter or 2 knives until the mixture is crumbly. Add the vinegar and water and work the dough into a ball. Sprinkle it with flour, wrap it in plastic wrap, and place it in the refrigerator for 1 hour before making the crusts.

To make the filling, boil the potatoes in salted water for 20 minutes or until tender; drain. Cut the potatoes into coarse pieces and whip with a whisk. Set aside.

In a large sauté pan or skillet, combine the pork, beef, and garlic and sauté until browned. Remove any excess fat and add the mushrooms and the onion. Sauté 2 minutes and add the sage, basil, rosemary, salt, pepper, and water. Cover and simmer for 10 minutes. Remove from the heat and stir in the whipped potatoes and egg. Cool.

To make the crust, use a fluted 10-inch tart pan with a removable bottom. Roll out half of the crust and fit into a tart pan. Trim the edges and fill it with the meat and mushroom filling. Roll out the the other half and cover the tart; trim and seal the edges. Generously brush the top with the egg-water mixture. Bake in a preheated 350 degree oven for 30 minutes, or until the crust is golden brown.

Remove the tart from the pan while slightly warm and place on a serving platter. Make a ring of pickle slices and watercress sprigs around the tart.

This recipe yields 4 to 6 main course servings.

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