Name: Pork, Red Onion and Courgette Tart
Yield: Serves 6–8
Ingredients: 50 g cold lard or vegetable fat, cut into cubes; 450 g small red onions, thinly sliced into rings; 1 tbsp olive oil; ½ tsp salt; ¼ whole nutmeg, grated; 2 eggs, plus 2 egg yolks; 225 g strong plain flour, plus extra for dusting; 500 g courgettes, trimmed; 300 ml crème fraîche; sea salt and freshly ground black pepper; 25 g butter; 100 g cold butter, cut into cubes, plus extra for greasing; 1 cold egg; 250 g pork mince; 1 tsp garlic clove, finely chopped; 2 tbsp cold water; a small handful of mint leaves, finely chopped

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 tsp garlic clove, finely chopped
250 g pork mince
sea salt and freshly

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