'250 grams of all-purpose flour'
'20 grams of active dry yeast'
'1/2 cup of milk (approximately)',
'1 pinch of salt'
'30 grams of butter or margarine'
'Reheating: 400 grams of ground beef',
'salt and pepper to taste'
'1 tablespoon of ketchup'
'1/2 teaspoon of paprika'
'1 egg'
'2 large onions, chopped'
'For covering: 2 small cheeses (or more) and a little milk to mix'
'4 hard-boiled eggs, salted'
'salt to taste'
'For garnishing: 1 hard-boiled egg, tomato slices, cucumber slices, parsley, and green onion'
'250 grams of all-purpose flour'
'20 grams of active dry yeast'
'1/2 cup of milk (approximately)',
'1 pinch of salt'
'30 grams of butter or margarine'
'Reheating: 400 grams of ground beef',
'salt and pepper to taste'
'1 tablespoon of ketchup'
'1/2 teaspoon of paprika'
'1 egg'
'2 large onions, chopped'
'For covering: 2 small cheeses (or more) and a little milk to mix'
'4 hard-boiled eggs, salted'
'salt to taste'
'For garnishing: 1 hard-boiled egg, tomato slices, cucumber slices, parsley, and green onion'
'Prepare the dough by first softening the yeast in warm milk and then adding flour and butter or margarine.'
'Grease a removable bottom tart pan with a diameter of 26 cm well.'
'Place the dough in the prepared tart pan'
'Bake in a moderate oven for approximately 1 hour'
'Mix the cheeses with the cooked egg yolks, then soften with a little milk'
'Reserve the whites'
'Let the baked dough cool and cut it in half lengthwise'
'Mix all the filling ingredients (the beef remains raw, so it's better to use mignon filet)'
'Place a thick layer of this filling on the bottom part of the tart'
'Cover with the top part'
'Cover the entire tart with the cheese mixture'
'Pierce the reserved egg whites and sprinkle over the tart'
'Garnish with tomato, cucumber slices, egg, parsley, and green onion'
