Alsatian Beef And Mushroom Tart

By Craig Claiborne and Pierre Franey

Updated August 16, 2015

Total Time
45 minutes
Rating
4(13)
Comments
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Featured in: FOOD; CRUSTED MEMORIES OF ALSACE

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Ingredients

Yield:Six or more servings

  • 1 partly baked 10-inch tart shell (see recipe)

  • 1 tablespoon, plus 2 teaspoons, butter

  • ½ cup finely chopped onions

  • 1 pound ground lean beef

  • ¼ pound mushrooms, finely chopped, about 1 ½ cups

  • ½ cup finely chopped green pepper

  • 1 cup finely chopped celery

  • 2 teaspoons dried marjoram

  • Salt to taste, if desired

  • Freshly ground pepper to taste

  • 1 whole egg

  • 1 egg yolk

  • 1 cup heavy cream

  • ½ cup milk

  • ¼ cup finely chopped chives or scallions

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

7 grams carbs; 153 milligrams cholesterol; 305 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 1 gram trans fat; 1 gram fiber; 499 milligrams sodium; 21 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the tart shell and set it aside.

  2. Step 2

    Preheat the oven to 375 degrees.

  3. Step 3

    Heat two teaspoons of the butter in a skillet and add the onions. Cook, stirring, until they are wilted. Add the beef and cook, stirring and breaking up any lumps with the side of a heavy metal spoon. Cook until the meat has lost its raw look. If any fat has accumulated, drain it off in a sieve and discard it.

  4. Step 4

    Add the remaining butter, the mushrooms, green pepper, celery, marjoram, salt and pepper.

  5. Step 5

    Combine the whole egg, egg yolk, cream, milk and chives or scallions in a mixing bowl and beat thoroughly. Add the meat mixture and stir to blend.

  6. Step 6

    Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.

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Ratings

4 out of 5
13 user ratings
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Comments

Chris M.

I made this with leek and ground lamb in place of the onion and ground beef,and used half and half in place of the heavy cream. I used the suggested recipe for the tart dough. This would be great picnic fare. At room temperature, the flavors all mingle nicely. It is a volume constrained recipe -- I added the ground meat mixture to the tart shell, then spooned the custard over it to make sure that things did not overflow.

Chris M.

I made this with leek and ground lamb in place of the onion and ground beef,and used half and half in place of the heavy cream. I used the suggested recipe for the tart dough. This would be great picnic fare. At room temperature, the flavors all mingle nicely. It is a volume constrained recipe -- I added the ground meat mixture to the tart shell, then spooned the custard over it to make sure that things did not overflow.

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