Alsatian Beef And Mushroom Tart
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1partly baked 10-inch tart shell (see recipe)
- 1tablespoon, plus 2 teaspoons, butter
- ½cup finely chopped onions
- 1pound ground lean beef
- ¼pound mushrooms, finely chopped, about 1½ cups
- ½cup finely chopped green pepper
- 1cup finely chopped celery
- 2teaspoons dried marjoram
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1whole egg
- 1egg yolk
- 1cup heavy cream
- ½cup milk
- ¼cup finely chopped chives or scallions
Nutritional analysis per serving (6 servings)
305 calories; 22 grams fat; 13 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 21 grams protein; 499 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Prepare the tart shell and set it aside.
- Step 2
Preheat the oven to 375 degrees.
- Step 3
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.
- Step 4
Add the remaining butter, the mushrooms, green pepper, celery, marjoram, salt and pepper.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
I made this with leek and ground lamb in place of the onion and ground beef,and used half and half in place of the heavy cream. I used the suggested recipe for the tart dough. This would be great picnic fare. At room temperature, the flavors all mingle nicely. It is a volume constrained recipe -- I added the ground meat mixture to the tart shell, then spooned the custard over it to make sure that things did not overflow.
I made this with leek and ground lamb in place of the onion and ground beef,and used half and half in place of the heavy cream. I used the suggested recipe for the tart dough. This would be great picnic fare. At room temperature, the flavors all mingle nicely. It is a volume constrained recipe -- I added the ground meat mixture to the tart shell, then spooned the custard over it to make sure that things did not overflow.
Advertisement