Minced meat tart with tomatoes and mango chutney

Ingredients for 4 servings:

• 1 large onion(s)
• 60g bacon
• 1 tbsp butter or margarine
• 450 g minced beef or mixed minced meat
• 4 tbsp mango chutney
• 2 tbsp ginger syrup
• ¼ tsp ginger powder
• salt and pepper
• 2 m.-large tomato(s)
• 2 rolls of dough
• 1 tsp basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

from a 24 or 26 cm tart tin

This recipe is suitable for a tart pan with a diameter of approximately 24-26 cm. Peel and finely dice the onion, and cut the bacon into small pieces. Heat the butter/margarine in a pan and lightly brown the bacon for 1-2 minutes. Add the onion and sauté for 2-3 minutes. Add the minced meat and fry until it turns a nice brown color and is very crumbly. Drain the fat from the pan. Add the mango chutney, ginger syrup and powder, as well as a little salt and pepper, and mix everything well. Grease the tart pan and press the puff pastry into it in two layers. This creates a slightly thicker base that won’t break easily. (We usually use the leftovers to make some ham and cheese parcels or similar.) Prick the base a few more times with a fork to prevent air bubbles from forming. Pour the minced meat into the pan and spread it evenly. Wash and slice the tomatoes, then arrange them on the tart. This prevents the surface from drying out. Sprinkle some basil over the top. Bake the tart at 225 degrees Celsius (top/bottom heat) for about 35 minutes.