Okay, here’s a delicious recipe post for a Savory Pork and Mushroom Tart, complete with ingredients, requirements, and some fun emoji stickers! 😋🍄🐷🥧

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🍄 Savory Pork & Mushroom Tart: A Comforting Delight! 🥧

Craving something hearty, flavorful, and incredibly satisfying? Look no further than this amazing Savory Pork and Mushroom Tart! Perfect for a cozy dinner, a fancy brunch, or even packed for a gourmet picnic, this tart combines the rich flavors of seasoned pork with earthy mushrooms, all nestled in a flaky, golden crust. It’s surprisingly easy to make and guaranteed to impress!

Let’s get cooking! 🧑‍🍳

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What Makes This Tart So Special? ✨

This isn’t just any tart; it’s a symphony of textures and tastes! The juicy, well-seasoned pork mince pairs beautifully with the umami kick of mushrooms. A touch of cream and herbs binds it all together in a luscious filling, while the pastry provides that perfect buttery crunch. It’s comfort food elevated!

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🛒 Ingredients You’ll Need:

For the Flaky Pastry (or use store-bought!): 🌾🧈

• 250g (2 cups) All-Purpose Flour
• 125g (1/2 cup + 1 tbsp) Cold Unsalted Butter, diced 🧊
• 1/2 tsp Salt
• 60-80ml (1/4 – 1/3 cup) Ice Water 💧
• (Optional: 1 egg yolk for a richer crust)

For the Savory Filling: 🐷🍄🧅

• 400g (approx. 1 lb) Ground Pork (or pork sausage meat)
• 200g (approx. 7 oz) Mixed Mushrooms, sliced (cremini, shiitake, oyster all work great!)
• 1 Medium Onion, finely chopped 🧅
• 2 cloves Garlic, minced 🧄
• 1 tbsp Olive Oil 🌿
• 60ml (1/4 cup) Dry White Wine or Chicken Broth (for deglazing) 🥂
• 125ml (1/2 cup) Heavy Cream 🥛
• 2 Large Eggs, lightly beaten 🥚🥚
• 50g (1/2 cup) Grated Gruyère or Cheddar Cheese (plus extra for topping) 🧀
• 1 tbsp Fresh Thyme Leaves, chopped 🌿 (or 1 tsp dried)
• 1 tbsp Fresh Parsley, chopped 🌿 (plus extra for garnish)
• Salt and Freshly Ground Black Pepper to taste🧂
• Pinch of Nutmeg (optional, but lovely!) ✨

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🛠️ Requirements & Equipment:

• 9-inch (23cm) Tart Pan with a removable bottom (highly recommended for easy serving!) 🥧
• Large Frying Pan or Skillet
• Mixing Bowls (for pastry and filling)
• Rolling Pin
• Baking Beans or Pie Weights (if blind baking pastry)
• Whisk
• Sharp Knife
• Cutting Board
• Measuring Cups and Spoons

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📝 Instructions: Let’s Bake This Beauty!

Part 1: Prepare the Pastry 🧑‍🍳

1. Make the Dough (if not using store-bought): In a large bowl, whisk together the flour and salt. Add the cold, diced butter. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
2. Add Water: Gradually add the ice water (and optional egg yolk), one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it!
3. Chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the butter firm up and prevents shrinkage.
   • If using store-bought pastry, skip to step 5!
4. Roll Out: On a lightly floured surface, roll out the chilled dough into a 12-inch (30cm) circle.
5. Line the Tart Pan: Carefully transfer the dough to your 9-inch tart pan. Gently press it into the bottom and up the sides. Trim any excess dough from the edges. Prick the bottom of the pastry all over with a fork.
6. Blind Bake (Optional but recommended for a crisp crust): Line the pastry with parchment paper and fill with baking beans or pie weights. Bake in a preheated oven at 190°C (375°F) for 15-20 minutes, or until the edges are lightly golden. Remove the weights and parchment, then bake for another 5-7 minutes until the bottom is lightly browned. Let cool slightly.

Part 2: Prepare the Savory Filling 🐷🍄

1. Sauté Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Pork: Add the ground pork to the skillet. Break it up with a spoon and cook, stirring occasionally, until it’s browned all over and no pink remains. Drain any excess fat.
3. Add Mushrooms: Stir in the sliced mushrooms. Cook for 5-7 minutes, until they release their moisture and start to brown.
4. Deglaze: Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer until the liquid has almost completely evaporated.
5. Season & Cool: Remove the skillet from the heat. Stir in the fresh thyme, parsley, salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed. Let the mixture cool slightly.

Part 3: Assemble & Bake! 🥧

1. Combine Wet Ingredients: In a medium bowl, whisk together the heavy cream and two lightly beaten eggs. Stir in the grated Gruyère or Cheddar cheese.
2. Mix Filling: Add the cooled pork and mushroom mixture to the cream and egg mixture. Stir gently until everything is well combined.
3. Fill the Tart: Pour the entire filling into your prepared and partially baked tart crust, spreading it evenly.
4. Bake: Place the tart pan on a baking sheet (to catch any potential drips) and bake in the preheated oven at 190°C (375°F) for 30-40 minutes.
5. Check for Doneness: The tart is ready when the filling is set (it shouldn’t jiggle excessively in the center when gently shaken) and the top is golden brown. You can sprinkle a little extra cheese on top for the last 10 minutes of baking for an extra cheesy crust! 🧀
6. Rest & Serve: Remove the tart from the oven and let it rest for at least 10-15 minutes before slicing. This allows the filling to set completely.

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Serving Suggestions 🥗

This Savory Pork and Mushroom Tart is a meal in itself! Serve it with a simple green salad dressed with a light vinaigrette for a balanced and delightful meal. It’s also fantastic with a side of steamed green beans or asparagus.

Enjoy it warm, or even at room temperature – it’s delicious either way! Leftovers (if there are any!) can be stored in the fridge for up to 3 days and gently reheated.

Bon Appétit! 🥂

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