Pork, Red Onion and Courgette Tart

Name: Pork, Red Onion and Courgette Tart
Ingredients: 1 large garlic clove, finely chopped; 250 g pork mince; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 tbsp olive oil; 450 g small red onions, thinly sliced into rings; a small handful of mint leaves, finely chopped; 500 g courgettes, trimmed; 300 ml crème fraîche; 2 eggs, plus 2 egg yolks; 2 eggs, plus 2 egg yolks; ¼ whole nutmeg, grated; 225 g strong plain flour, plus extra for dusting; ½ tsp salt; 100 g cold butter, cut into cubes, plus extra for greasing; 100 g cold butter, cut into cubes, plus extra for greasing; 50 g cold lard or vegetable fat, cut into cubes; 50 g cold lard or vegetable fat, cut into cubes; 1 cold egg; 2 tbsp cold water

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

This is wonderfully creamy and best when hot. The old-fashioned pairing of butter and lard makes the pastry deliciously crumbly, but use vegetable fat if you prefer.

Ingredients

1 large garlic clove, finely chopped
250 g pork mince
sea salt and freshly ground black pepper

Main course

Method

For the pastry, sift the flour and salt into a bowl. Add the butter and lard and use your fingers to crumble into rough breadcrumbs. Mix the egg with the water, and, using a knife, stir into the mixture. With floured hands, gather into a ball, wrap in cling film and refrigerate for 30 minutes.

Preheat the oven to