Portuguese Stew Tart

Neuza Costa

2 May, 2023

You can make recipes using leftovers from the Portuguese Stew, but this is my favorite. Very tasty and versatile. Although I specify the quantity of ingredients, these may vary depending on the leftovers you have. You can also make the tart and freeze it before baking, making it always available for a quick meal.

Ingredients

• 600 g (1.3 lbs or approximately 5 cups) T55 wheat flour without baking powder
• 180 g (6.3 oz or approximately 3/4 cup) butter at room temperature
• 170 ml (6 fl oz) warm Portuguese stew broth
• 2 eggs
• Salt
• Flour for dusting
• 360 g (0.79 lbs) Portuguese stew meats
• 240 g (0.53 lbs) Portuguese stew sausages
• 300 g (0.66 lbs) Portuguese stew cabbage
• 200 g (0.44 lbs) Portuguese stew turnips and carrots
• 1 egg for brushing
• Parchment paper
• Cling film

Instructions

1. 1
   On the countertop, place the flour and butter.
   Mix well until the flour is thoroughly combined with the butter.

   Mark as done
2. 2
   Make a well in the center, add the 2 eggs, a pinch of salt, and the stew broth.
   Knead well until the dough is uniform and separates from the countertop.
   If you wish, you can do this process in a mixer with dough hooks or in a bread machine.

   Mark as done
3. 3
   Once the dough is ready, cut it in half and make two equal balls.
   Wrap each ball in cling film and refrigerate for 30 minutes.

   Mark as done
4. 4
   In the meantime, finely chop all the stew ingredients with a knife until they are in small pieces.
   Place the meats in one bowl and the vegetables in another.

   Mark as done
5. 5
   After 30 minutes, dust the countertop with flour.
   Place a ball of dough in the center, lightly sprinkle with flour, and roll it out with a rolling pin.
   Make it larger than the tart pan.
   Wrap the dough around the rolling pin and unroll it over a 32 cm (12.6 inches) diameter tart pan with a removable bottom and lined with parchment paper.
   Line the tart pan well with the dough.

   Mark as done
6. 6
   Dust the countertop with a little flour again and place the other ball of dough in the center.
   Roll out the dough with the rolling pin until it is larger than the tart pan.
   Wrap the dough around the rolling pin and set aside.

   Mark as done
7. 7
   In the tart pan, place half of the chopped meats.
   On top, add the vegetables and then the remaining meats.
   Unroll the last piece of dough on top of the tart, making sure it is well-centered.
   Roll the edges of the two dough pieces to seal the tart.

   Mark as done
8. 8
   Lightly prick the tart with a fork.
   Break the egg into a bowl and whisk it with a fork.
   Brush the tart with the beaten egg.

   Mark as done
9. 9
   Bake in a preheated oven at 180 ºC (356 ºF) for 1 hour and 30 minutes.
   After the tart is cooked, remove it from the oven and serve immediately.

   Mark as done

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