For the dough:
1 cup plus 6 tablespoons all-purpose flour
6 tablespoons butter or margarine, softened
1 teaspoon salt
1/3 cup buttermilk mixed with 1 tablespoon lemon juice
For the filling:
2 tablespoons butter or margarine, softened
1 medium onion, finely chopped
1 cup fresh or canned mushrooms, sliced
1 cup cooked beetroot, diced
Salt and black pepper to taste
4 hard-boiled eggs, cut into wedges
2 tablespoons chopped scallions
3/4 cup white sauce made with 1 tablespoon butter, 1 tablespoon all-purpose flour, and 1 cup milk
For the dough:
1 cup plus 6 tablespoons all-purpose flour
6 tablespoons butter or margarine, softened
1 teaspoon salt
1/3 cup buttermilk mixed with 1 tablespoon lemon juice
For the filling:
2 tablespoons butter or margarine, softened
1 medium onion, finely chopped
1 cup fresh or canned mushrooms, sliced
1 cup cooked beetroot, diced
Salt and black pepper to taste
4 hard-boiled eggs, cut into wedges
2 tablespoons chopped scallions
3/4 cup white sauce made with 1 tablespoon butter, 1 tablespoon all-purpose flour, and 1 cup milk
For the filling: melt 2 tablespoons of butter in a pan, add the onion, mushrooms, beetroot, and seasonings
Cook until everything is tender without breaking apart
Add the white sauce, eggs, and scallions
Mix lightly and pour into a refrigerator-safe mold
For the dough: mix the flour, butter, and salt until crumbly
Knead with your fingers until it forms a coarse mixture
Make a depression in the center and add the buttermilk
Mix until it forms a dough
Roll out thinly and cover the filling
Press the edges firmly and make some cuts on the surface to allow steam to escape
Bake in a hot oven (220°C) for about 25 minutes or until the tart crust is golden brown and crispy
Serve warm.
