Minced meat tart with peppers and Parmesan

Ingredients for 4 servings:

• 300 g puff pastry, from the refrigerated section
• 300 g minced beef
• 125 g bacon, diced
• 2 onions
• 2 bell peppers, color as desired
• 1 tsp tomato paste
• 1 tsp marjoram
• Paprika powder
• salt and pepper
• 1 tomato(s)
• 1 can of mushrooms
• 200 g cream cheese, lactose-free
• 2 eggs
• 200 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with lactose-free cream cheese

Peel and dice the onion, wash, trim, and roughly dice the bell peppers. Brown the bacon and ground beef in a little fat until crumbly, add the onion, and continue frying until translucent. Then add the bell peppers and tomato paste and simmer gently for about another 5 minutes. Dice the tomato and slice the mushrooms. Place the ground beef mixture, tomatoes, mushrooms, and cream cheese in a large bowl and season with marjoram, paprika, and pepper. Be careful with the salt—the bacon and cheese are quite salty. Finally, stir in 100g of grated Parmesan cheese and the 2 eggs. Preheat the oven to 200°C (400°F). Line a pie plate with the puff pastry and pour in the ground beef mixture. Trim off any excess puff pastry and use it as a decoration for the tart. Bake the tart for 30 minutes, then sprinkle the remaining Parmesan cheese on top and bake for another 10-15 minutes – be careful not to burn the cheese crust! We serve it with a green salad. Tip: Also delicious with other cheeses, such as Emmental, Gouda, or mozzarella.