Horio Myrodato and Trikala sausage tart
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Horio Myrodato and Trikala sausage tart

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DIRECTIONS
INGREDIENTS
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DIRECTIONS

It would be easier for you to use your mixer in order to make the tart dough.

  1. Mix the flour, the salt and the sugar. Stir for 30 seconds and then pour in the Horio cow butter cut into small cubes.
  2. Beat at medium speed until the ingredients are mixed and the mixture appears crumbled.
  3. Then pour in the eggs and continue beating until the dough looks homogeneous (If it looks too tight add some water).
  4. Shape the dough into a ball and wrap it in plastic wrap. Let it rest for 1-2 hours at the bottom shelf of the refrigerator.
  5. When you are ready to use, roll out a thick sheet of the tart dough, about ½ cm thick, and place it in a buttered tart pan
  1. Cut the Horio infused white cheese with Mediterranean herbs into small cubes and place them in a large bowl.
  2. Cut the sausage into thin slices and add them to the bowl with the cheese. Stir in the diced tomatoes and plenty of ground black pepper.
  3. Mix well and pour the ingredients into the tart sheet making sure the mixture is spread evenly.
  4. In another bowl beat the eggs with the milk cream.
  5. Empty the mixture carefully into the tart without letting it overflow.
  6. Cover the tart platter with baking paper, and bake it in the oven for about 45 minutes at 180 degrees. Remove the baking paper and bake for another 10-15 minutes until you can see a golden crust over the top of the tart.
  7. Serve it warm with green salad.

INGREDIENTS

for the tart dough

½ kg all purpose flour 300 gr Horio cow butter, at room temperature 2 eggs 1 tsp salt 2 tsp sugar Water, as much as is needed

for the stuffing

250 gr Horio infused white cheese with Mediterranean herbs (Myrodato) 250 gr Trikala sausage 1 tomato, peeled and seeded, cut into small cubes 2 eggs 100 gr milk cream Ground black pepper
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