pl
Savoury Egg Tart with Krakowska Dry ham sausage
Bon appétit!
Ingredients
Shortcrust pastry
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200g all-purpose flour
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100 g cold butter
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1 egg
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A pinch of salt
Filling
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3–4 hard-boiled eggs
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150 g Krakowska Dry Ham Sausage
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1 small onion
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150ml heavy cream (30%) or sour cream (18%)
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2 eggs (for the egg mixture)
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100g semi-hard cheese (e.g. Gouda, Edam)
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Salt, pepper
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Optional: fresh chives or parsley
Preparation
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1
Pastry
Mix the flour with a pinch of salt, add the cubed butter, and rub it in with your fingertips until the mixture resembles breadcrumbs. Add the egg and knead quickly into a smooth dough. Wrap in cling film and refrigerate for 30 minutes.
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2
Pre-baking
Roll out the dough and line a tart tin with it, then prick the bottom with a fork. Bake for 15 minutes at 180°C (conventional oven / top and bottom heat).
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3
The Filling
Slice the Krakowska Dry Ham Sausage into rounds or half-moons. Finely chop the onion and sauté it in a pan until translucent. Peel the hard-boiled eggs and cut them in half.
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4
The Egg Mixture
In a bowl, whisk together the cream, 2 raw eggs, salt, and pepper. Add the grated cheese, the sautéed onion, and the chopped herbs (if using).
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5
Assembling the Tart
Pour the egg mixture onto the pre-baked pastry base. Arrange the slices of Krakowska Dry Ham Sausage and the hard-boiled eggs on top.
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6
Baking
Bake for 30–35 minutes at 180°C until the filling is set and lightly golden brown.
The main ingredient of this recipe is Krakowska Dry Ham Sausage.
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