Farmer's tart

Ingredients for 4 servings:

• 250 g flour
• 125 g butter
• 3 eggs
• 1 pinch of salt
• 200 g carrot(s)
• 200 g celery
• 200 g leek
• 15 g butter or margarine
• 1 onion(s)
• salt and pepper
• 1 tbsp oil
• 300 g minced meat, mixed
• ½ tsp oregano
• ½ tsp basil
• ½ tsp cayenne pepper
• 2 eggs
• 3 tbsp milk (canned milk)
• 5 slices of breakfast bacon

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

Knead the first four ingredients into a shortcrust pastry and then refrigerate for 30 minutes. Trim and wash the vegetables. Slice the carrots, thinly strip the celery, and thinly ring the leeks. Melt the fat in a saucepan and sauté the diced onions until translucent. Add the vegetables and sauté for about 15 minutes. Season with salt and pepper. Heat the oil and brown the minced meat. Season generously with salt, pepper, cayenne pepper, oregano, and basil, and mix with the vegetables. Line the bottom and sides of a shallow, ovenproof dish approximately 30 cm in diameter with the dough. Add the vegetables and meat. Whisk the eggs with milk, salt, and pepper and pour over the vegetables. Bake in a preheated oven at 225°C for about 40 minutes. Fry the bacon strips and place them on the pie before serving.