For the crust
2 cups of all-purpose flour
1/2 teaspoon of active dry yeast
1/2 teaspoon of salt
3/4 cup of cold unsalted butter, cut into small pieces
2 tablespoons of milk
For the filling
3 tablespoons of olive oil
1 cup of finely chopped onion
1/2 cup of finely chopped celery
1/4 cup of finely chopped bell pepper
400g ground beef
2 tablespoons of white wine
Salt and black pepper to taste
1 egg
2 tablespoons of milk
1 tablespoon of all-purpose flour
1/3 cup of grated Parmesan cheese
1/4 cup of chopped fresh parsley
For the crust
2 cups of all-purpose flour
1/2 teaspoon of active dry yeast
1/2 teaspoon of salt
3/4 cup of cold unsalted butter, cut into small pieces
2 tablespoons of milk
For the filling
3 tablespoons of olive oil
1 cup of finely chopped onion
1/2 cup of finely chopped celery
1/4 cup of finely chopped bell pepper
400g ground beef
2 tablespoons of white wine
Salt and black pepper to taste
1 egg
2 tablespoons of milk
1 tablespoon of all-purpose flour
1/3 cup of grated Parmesan cheese
1/4 cup of chopped fresh parsley
Mix the dough: combine the flour, yeast, and salt
Add the cold butter and mix until it forms a crumbly mixture
Add the milk and mix until the dough comes together in a smooth ball
Wrap in plastic wrap and refrigerate for 30 minutes
Prepare the filling: Heat the olive oil in a pan over medium heat
Add the onion, celery, and bell pepper
Cook until they're soft and lightly browned
Add the ground beef and cook until it's browned
Add the white wine and let it simmer
Mix in the egg, milk, flour, Parmesan cheese, and parsley
Assemble the tart: Roll out the dough to a thickness of about 1/8 inch
Place the filling on one half of the dough, leaving a 1/2-inch border around the edges
Fold the other half of the dough over the filling and press the edges to seal
Use any remaining dough to cut strips for decorating the top
Bake the tart: Preheat the oven to 200°C (400°F)
Place the tart on a baking sheet lined with parchment paper and bake for 30 minutes, or until the crust is golden brown
Let it cool before serving.
