Cebularz z wieprzowiną i mieszanką sałat z rukolą

Cebularz onion tart with pork and a mix of salads with arugula


  • 600 g minced pork
  • 400 g wheat flour
  • 300 g rye flour
  • 20 g fresh yeast
  •  50 g butter (82%)
  • 500 g onion
  • 2 g cumin
  • 10 ml wine vinegar
  • 200 ml olive oil
  • 200 ml canola oil
  • mix of salads with arugula
  • 30 g honey
  • 20 ml lemon juice
  • herbs (parsley, chives) for the dressing
  • salt and pepper to taste


Mix wheat and rye flour, yeast and olive oil with approx. 300 ml lukewarm water. Add cumin and salt. Mix the dough with a mixer until it does not stick to the sides of the bowl, remove and knead lightly by hand. The dough should be elastic and smooth. Leave covered in a warm place until it doubles in volume.

Brown the ground pork and remove from pan. Peel the onion, cut in half and chop lengthwise and sauté.

Grease a baking pan. Knead the dough again, divide into 200 g portions. Roll out flat and round, cover with cloth to let rise.

Mix the meat with the onion. Lay out on the dough and bake approx. 40 minutes at 160°C.

Mix vinegar and sugar, honey, lemon juice, 50 ml canola oil and herbs.

After removing the tarts from the oven, serve with a mix of salads with herb dressing.