– Still tarting?
– Uhm, yes.
If this is a tart it’s questionable though. Classic tart has a bottom and this one doesn’t. But it looks like a tart so LET’S GO!
You will need great quality blood sausage (kaszanka, véres hurka, blodpudding). I used one with barley. The shop owner promised to bring a fresh one on monday and I got my slice that same day. Yay! It was checked carefully for additives and was still fresh red when I bought it. Yum.
||First start the oven on 150 degrees C / 302 F. Position rack lower than middle of your oven and turn it on.
This is as if you were making standard blood sausage. On medium heat: dissolve butter, cut onions into cubes and simmer them with butter until they look like glass and are soft on the outside. Add salt and freshly grind pepper to taste (I add a lot of pepper so that it’s spicy!) Add nutmeg and simmer more. In the mean time take off skin from your blood sausage then cut the sausage it into quite big pieces. Add them to your onions, throw half cup of water. Wait until it is boiling on a very small heat. Then take it off and let it cool.
||Grind carrot and parsley into small pieces. Slice spinach into thin stripes (1 cm wide). Slice the sticks as well into pieces (waste no thing!). Add rice and eggs. Spread flour all over. Mix it well. Add cooled blood sausage with onions and mix.
Spread grease all over insides of your tart pan. This will make sure the dough does not stick to the pan. Transfer the “dough” to the tart pan and make it even on top. Push it to the curvy edges of your tart pan. Now find something to cover the tart pan in the oven (aluminum foil will do too). You need to cover the tart, otherwise spinach will burn.
Cook it in the oven on 150 C / 302 F for 30 minutes. Check at 15-20 minutes that the egg liquid is boiling near the tart pan edges – if not increase temperature slightly and prolong cooking time a bit. The tart should boil for about 15 minutes in the oven. Recommend transparent glass tart pan, since you will be able to see all that’s happening inside.
|Serve with chives on top. Throw sour cabbage or sour cucumbers on your plate – sour veggies have a lot of vitamin C which will make absorption of iron from blood sausage more powerful. Red wine recommended!|
Yum! This is so easy to cut and delicious! Bon appetite my dear.