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Savoury mince and tahini tart

Golden shortcrust tart with a savoury mince filling
Rich tahini tang, warm spice, and pine-nut crunch in every bite
Comforting, fragrant, and perfect hot or cold for sharing

dinner ⏱ 120 min 540 kcal / portion 45.0 g carbs / portion (estimated) eggglutenmilkmustardtree nuts 🔗 Original source

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Savoury mince and tahini tart
v7 · rb0e705f985 20260727Z1751 320 ml olive oil 500 g shortcrust pastry 70 g pine nut 2 pieces onion 400 g minced beef 400 g pork sausage meat 2 tsp smoked paprika 6.16 ml salt lightly oil the tart tin with olive oil 🍽 roll out the pastry and line the tart tin, then score the base with a fork ⏳ ⏱ 30 min rest the tart case in the fridge 🔥 heat the oven to 170°C 🍽 line the tart case with greaseproof paper and fill with dried beans or rice 🔥 ⏱ 35 min bake the case blind, then bake 8 minutes until lightly golden ⏳ remove the beans or rice and cool the baked tart case 🍳 ⏱ 8 min toast the pine nuts until golden 🍳 ⏱ 10 min heat olive oil in a saucepan and fry the onions until golden brown ⏱ 2 min brown the minced beef in olive oil on high flame 🍳 ⏱ 10 min cook the sausage meat until golden, mixing well 🍳 ⏱ 3 min stir in tomato purée and sugar, then cook 🔪 season the mince with salt, black pepper, smoked paprika, mint, allspice, cinnamon, nutmeg, and cayenne 🍳 ⏱ 10 min add spinach and water, then cook on low heat until wilted and juicy 🌀 mix through the browned onions and toasted pine nuts 🌀 whisk the yoghurt, tahini, egg, lemon juice, and salt 🌀 mix olive oil with smoked paprika and remaining pine nuts to make pine nut oil 🔥 heat the oven to 190°C spoon the meat mixture into the pastry case and create 5 indents across the surface 🔥 ⏱ 15 min spoon the tahini mix into the indents and bake until set 🔪 trim excess pastry, then sprinkle over lemon juice, chopped parsley, and pine nut oil Savoury Mince Tart 🥧 dried beans to taste rice to taste 3 tbsp tomato purée 2 tsp sugar 1 tbsp dried mint 2 tsp ground allspice 1 tsp ground cinnamon ½ tsp ground nutmeg ½ tsp cayenne pepper black pepper to taste 400 g spinach leaf 50 ml water 100 g greek yoghurt 100 g tahini 1 piece egg 29.6 ml lemon juice 2 tbsp parsley 1 tsp pine nut oil spice lemon to taste sea salt to taste 220 ml dried beans, rice 60 ml pork sausage meat tomato purée, sugar 1 tsp spinach leaf, water 50 g pine nut greek yoghurt, tahini, egg, lemon juice 5 ml parsley, pine nut oil spice, lemon, sea salt 40 ml 1 tsp 20 g 1 ml
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Preparation steps

  1. lightly oil the tart tin with olive oil
  2. roll out the pastry and line the tart tin, then score the base with a fork
  3. rest the tart case in the fridge for at least 30 minutes
  4. heat the oven to 170°C
  5. line the tart case with greaseproof paper and fill with dried beans or rice
  6. bake the case blind for 35 minutes, then bake 8 minutes until lightly golden
  7. remove the beans or rice and cool the baked tart case
  8. toast the pine nuts for 8 minutes until golden
  9. heat olive oil in a saucepan and fry the onions until golden brown for about 10 minutes
  10. brown the minced beef in olive oil for 2 minutes on high flame
  11. cook the sausage meat for 10 minutes until golden, mixing well
  12. stir in tomato purée and sugar, then cook for 3 minutes
  13. season the mince with salt, black pepper, smoked paprika, mint, allspice, cinnamon, nutmeg, and cayenne
  14. add spinach and water, then cook on low heat for 10 minutes until wilted and juicy
  15. mix through the browned onions and toasted pine nuts
  16. whisk the yoghurt, tahini, egg, lemon juice, and salt
  17. mix olive oil with smoked paprika and remaining pine nuts to make pine nut oil
  18. heat the oven to 190°C
  19. spoon the meat mixture into the pastry case and create 5 indents across the surface
  20. spoon the tahini mix into the indents and bake for about 15 minutes until set
  21. trim excess pastry, then sprinkle over lemon juice, chopped parsley, and pine nut oil

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