Episode 13- Which hopefully is not an unlucky number

When the going gets tough and there's still no job on the horizon, why not make a savory tart?

And if you, like cupcake, cannot roll out a round pie crust to save your life, why not make a rustic savory tart?

These were my favorite during the thesis-writing period, because they are easy, fast and can be made without a lot of pricey groceries. Any combination of meat and vegetable and cheese will work, or it could go completely veggie. Buying cuts of meat and chopping them at home instead of using pre-ground saves money and lets you control exactly what goes in. Plus, you can buy whatever meat is on special! Let's use one of my favorite examples.

The "I just came back from Spain and I want to use some of this delicious smoked paprika" tart

1 pie crust (made with love at home or purchased if you are in France and can purchase a decent crust)
2 boneless pork chops (they don't have to be huge, the idea is to not use very much meat)
1 yellow onion
mild melty cheese, grated (I've used emmenthaler and comte)
a few teaspoons of aforementioned smokey paprika
salt and pepper

*Preheat your oven to 350, if you're the Fahrenheit type
*Cut the onion into quarters. In a food processor pulse into the onion is finely minced. Set aside.
*Cut the pork into several large pieces and chop in the food processor until the pieces are the approximate size of ground pork.
(Alternately you could just mince the pork and onion by hand, as long as the pieces are fairly small.)
*Heat a non-stick skillet over medium heat, and when hot add the pork.
*When the pork starts to release some liquid throw in the onions. If the pork is too dry add a little olive oil so the onions don't stick.
*Cook the two together until the onions are soft and the pork is done but not dry (it'll cook a bit more in the oven).
*Add paprika, salt and pepper and stir to mix. Taste and re-season. Repeat until it's delicious.
*Roll out that pastry! (or unroll the store-bought from the box)
*Dump the pork-onion mixture into the middle, leaving about a 2 inch radius around the edges.
*Fold the bare sides of the pastry up onto the middle, creating the edge-crust. It will look like a rough circle unless you're perfect and then it will look like a perfect circle.
*Sprinkle with the cheese
*Put the whole thing into the oven until the crust is golden, the cheese is melted and it looks ready. It can take anywhere from 20-35 minutes.

This serves 3 easily, or 2 very hungry people (or boys)