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Filling:
Heat oil in a large skillet and add ground beef. Cook, stirring, over medium heat until browned. Discard liquid and add diced bread.
Season with salt and pepper. Reserve.
Drain broccoli or spinach and transfer to a medium size bowl. Add cheese and eggs and combine. Reserve.
Crust:
Place flour, salt and shortening in processor. Process until mixture resembles a coarse meal. Add cold water and process until a soft dough is formed. Wrap dough and refrigerate for 1 hour.
Divide mixture in 2 (one part larger). Place larger part on a floured surface and form a 16 inch (40 cm) round. (Keep remaining dough in refrigerator, while not used) Line bottom and sides of a 10 inch (25 cm) removable bottom pan. Brush the bottom with egg yolk.
Pour meat mixture over crust and cover with broccoli or spinach mixture. Arrange sliced frankfurters on top.
Roll out remaining dough a little bigger than pie and cover tart.
Press edges together and crimp to seal. Brush egg yolk on top.
Bake in preheated oven to 375ºF (190ºC) for 1 hour or until cooked.
Remove from the oven and let tart cool 10 minutes.
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