Crust Issues
A Savory Ground Beef and Tomato Tart with Garlic-Infused Pastry
1 hour 15 minutes
Serves 4
DinnerItalianNut-freeShellfish-freeSoy-free
Herb's take
Think of this as Italy’s answer to meat pie, where a garlic-butter crust meets a luscious beef and tomato filling. If you’ve ever wanted to eat Bolognese with your hands, your wish is granted.
Ingredients
Yield
4
Instructions
- 01In a large bowl, combine flour, 4 minced garlic cloves, and 1 tsp kosher salt. Add cold butter and, using a pastry cutter or your fingertips, cut until mixture resembles coarse crumbs.
- 02Drizzle in ice water, 1 tablespoon at a time, mixing just until dough holds together. Knead lightly, form into a disk, wrap, and chill at least 30 minutes.
- 03Heat olive oil in a large skillet over medium heat. Add onion and remaining minced garlic; cook until just soft, about 3 minutes.
- 04Add ground beef. Cook until browned and most liquid evaporates, about 8 minutes, breaking up any large clumps.
- 05Stir in diced tomatoes, tomato paste, oregano, 1/4 tsp salt, black pepper, and red pepper flakes. Cook 8-10 minutes more, stirring occasionally, until thickened.
- 06Remove from heat and let beef mixture cool for 10 minutes.
- 07Preheat oven to 400°F. On a floured surface, roll dough to a rough 12-inch circle. Transfer to a parchment-lined baking sheet.
- 08Spread beef and tomato filling over the center of the dough, leaving a 2-inch border. Sprinkle Parmesan evenly on top.
- 09Fold edges of dough up and over the filling, pleating as you go. The center should remain exposed.
- 10Beat egg with milk. Brush crust with egg wash for shine and color.
- 11Bake tart 30-35 minutes until crust is deep golden and filling bubbles.
- 12Cool 10 minutes before slicing and serving.
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