Rustic Argentine pork shoulder tart with roasted peppers and Sardo cheese

Instructions

1. 1

   Preheat the oven to 392°F / 200°C. Place the red bell pepper whole or in thick strips on a baking tray, drizzle with 1 teaspoon of the olive oil, and roast for 20 minutes, until tender with lightly charred edges. Remove, let cool slightly, and slice into strips if needed.

2. 2

   Meanwhile, make the crust: in a bowl, mix the all-purpose flour with 1/2 teaspoon of salt. Add the cold butter cubes and rub them in with your fingertips until the mixture looks sandy. Add 1 egg and the cold water little by little until the dough comes together. Do not overwork it. Wrap and chill for 20 minutes.

3. 3

   Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the pork shoulder, 1/2 teaspoon salt, and the black pepper. Brown for 5 to 6 minutes per side.

4. 4

   Add the onion, garlic, sweet paprika, dried oregano, and ground cumin. Cook for 4 minutes, stirring, until the onion starts to soften.

5. 5

   Pour in the beef stock or water, lower the heat, cover, and cook for 25 minutes, until the pork is cooked through and tender. Uncover for the last few minutes if needed to reduce the liquid. Remove from the heat and shred the meat with two forks.

6. 6

   Transfer the shredded pork to a bowl and mix it with the cooked onion, roasted red pepper, green olives, half of the grated Sardo cheese, the remaining 2 eggs, the fresh parsley, and the rest of the olive oil. Adjust with the remaining salt if needed.

7. 7

   Preheat the oven again to 375°F / 190°C if the temperature has dropped. Grease a 24 cm / 9.5-inch tart pan with the butter or oil.

8. 8

   Roll out the dough on a lightly floured surface into a 32 cm / 12.5-inch round. Line the tart pan, pressing into the base and sides, and trim any excess.

9. 9

   Spoon the filling into the crust and spread it evenly. Sprinkle the remaining grated Sardo cheese on top.

10. 10

    Bake the tart at 375°F / 190°C for 30 minutes, or until the crust is golden and the filling is set. Let it rest for 10 minutes before slicing and serving.