Tarte salée ouverte biélorusse (Smazhanka)
Смажанка SmazhankaDites-le : smah-ZHAN-ka
La smazhanka est une tarte salée ouverte biélorusse appréciée, faite d'une pâte à levure moelleuse et garnie d'une généreuse couche de viande sautée, d'oignons ou de légumes. Un glaçage crémeux à base d'œuf et de crème sure est badigeonné sur la garniture avant la cuisson, créant une finition dorée semblable à une crème pâtissière. Traditionnellement servie chaude comme plat principal consistant ou en-cas, elle reflète les saveurs simples et réconfortantes de la cuisine familiale biélorusse et est particulièrement populaire lors des rassemblements familiaux et des fêtes.
Tarte salée ouverte biélorusse (Smazhanka)
Смажанка, Smazhanka
Se prononce smah-ZHAN-ka
- Pour
- 6
- Préparation
- 45 min
- Cuisson
- 35 min
- Total
- 1 h 20 min
- Niveau
- Moyen
Aussi sans noix.
Allergènes : contient gluten, lait, œuf. Vérifiez les étiquettes des ingrédients emballés.
Ingrédients
Les quantités sont ajustées. Les temps de cuisson et les tailles de plats restent les mêmes.
Dough
Filling
Glaze
Méthode
In a large bowl, dissolve the yeast and sugar in the warm milk. Let stand for 5-10 minutes until foamy.
Add the salt, oil, and 2 1/2 cups (310 g) of the flour. Mix until a shaggy dough forms, then turn out onto a floured surface and knead in the remaining flour until the dough is soft, smooth, and slightly tacky, about 7 minutes. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
While the dough rises, heat 2 tbsp oil in a large skillet over medium heat. Add the chopped onions and cook until soft and translucent, about 8 minutes.
Add the ground meat, salt, pepper, and marjoram. Cook, breaking up the meat, until browned and no longer pink, about 10 minutes. Remove from heat and let cool slightly.
Preheat the oven to 375°F (190°C). Punch down the risen dough and roll it out on a floured surface into a large rectangle or oval about 12 x 16 inches (30 x 40 cm) and 1/4 inch (6 mm) thick. Transfer to a parchment-lined baking sheet.
Spread the cooled meat filling evenly over the dough, leaving a 1/2-inch (1 cm) border. Fold the border slightly over the filling to create a rustic edge.
Whisk together the eggs, sour cream, salt, and chopped herbs until smooth. Pour or brush the glaze generously over the filling so it covers the meat completely.
Bake for 30-35 minutes until the crust is golden brown, the glaze is set and lightly browned on top, and the edges are crisp. Let cool on the sheet for 10 minutes before slicing.
Serve warm, cut into squares or wedges.
Variantes régionales
Regional versions may use different fillings such as buckwheat, smoked fish, or a combination of potatoes and bacon. Modern adaptations sometimes include grated cheese on top of the glaze.
Notes du cuisinier
- For a vegetable version, replace the meat with 1 1/2 lb (680 g) of sautéed cabbage, mushrooms, or grated potato mixed with fried onions.
- The dough can be made a day ahead and kept in the refrigerator; bring to room temperature before rolling.
- Do not skip the sour cream glaze — it is what makes smazhanka special and gives the characteristic creamy finish.
Servir avec
Fresh cucumber salad, pickled vegetables, or a glass of cold kefir.
Préparation à l'avance et conservation
Best eaten the day it is baked. Leftovers can be refrigerated for up to 2 days and reheated in a 325°F (165°C) oven until warmed through.
