Savoury mince and tahini tart

dinner · ⏱ 120 min · 6 portions · 45.0 g carbs / portion · allergens: egg, gluten, milk, mustard, tree nuts

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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