ALSATIAN BEEF & MUSHROOM TART

By BobD

Ingredients

• 1 partly baked 10-inch tart shell
• 1 tablespoon, plus 2 teaspoons, butter
• 1/2 cup finely chopped onions
• 1 pound ground lean beef
• 1/4 pound mushrooms, finely chopped, about 1 1/2 cups
• 1/2 cup finely chopped green pepper
• 1 cup finely chopped celery
• 2 teaspoons dried marjoram
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 whole egg
• 1 egg yolk
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 cup finely chopped chives or scallions

Details

Adapted from events.nytimes.com

Preparation

Step 1

Prepare the tart shell and set it aside.

Preheat the oven to 375 degrees.

Heat two teaspoons of the butter in a skillet and add the onions. Cook, stirring, until they are wilted. Add the beef and cook, stirring and breaking up any lumps with the side of a heavy metal spoon. Cook until the meat has lost its raw look. If any fat has accumulated, drain it off in a sieve and discard it.

Add the remaining butter, the mushrooms, green pepper, celery, marjoram, salt and pepper.

Combine the whole egg, egg yolk, cream, milk and chives or scallions in a mixing bowl and beat thoroughly. Add the meat mixture and stir to blend.

Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.

Tart Pastry

2 cups flour
Salt to taste, if desired
12 tablespoons very cold butter
2 egg yolks
2 to 4 tablespoons ice water

Place the flour and salt in the container of a food processor. Cut the butter into small pieces and add it. Add the yolks. Blend briefly and add the water gradually. Add only enough water so that the mixture pulls away from the sides of the container.

If a food processor is not used, place the flour and salt in a mixing bowl. Cut the butter into small pieces and add it. Using a pastry blender or the fingers, work in the butter until the mixture has the texture of coarse cornmeal. Work in the yolks. Add only enough water so that the dough can be gathered together and shaped into a ball.

Gather the dough into a ball, wrap in wax paper and chill. The dough may also be frozen for later use. Roll the dough out on a lightly floured board and use to line a 10-inch tart tin.

YIELD Pastry for a 10-inch tart