Tart with Turkey and Mushrooms

For the pastry: Pile flour on a work surface and make a well in the center. Add an egg, 2 pinches of salt and milk to the well. Cut butter into small pieces and arrange around the well. Chop all ingredients until crumbly and knead quickly into a smooth pastry. Roll out pastry on a floured surface and line tart pan with it, making about 3 cm (approximately 1 inch) edge all around. Refrigerate for 45 minutes.

For the topping: Rinse and pat dry turkey, cut into strips. Season with salt, pepper, cayenne pepper, lemon juice and zest. Peel garlic and ginger and squeeze, add to turkey and mix well. Rinse and dry scallions, cut into pieces. Clean mushrooms and slice. 

Heat clarified butter in a large skillet and cook turkey strips for about 4 minutes. Move to the side, add scallions and mushrooms to the pan and saute briefly. Mix everything well and season with 1 tablespoon of curry powder. Add chicken stock and simmer for 3 minutes on medium heat. Mix cornstarch with 2 tablespoons of cold water and add to the pan, bring to a boil.