John Myers
Contents
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Ingredients
- 1 role Tarte flambée batter from the cooling shelf
- 300 g Ground beef
- 150 ml Bbq sauce (homemade)
- 60 g Jalapeños
- 50 g Corn
- 150 g Cheddar
- 200 g Sour cream
Instructions
- Preheat the oven to 225 ° C. Fry the mince in a non-stick pan until crumbly. Stir in 150 g barbecue sauce and allow to cool. Take the tarte flambée dough out of the package and unroll it directly on a baking sheet with the baking paper. Mix the sour cream with 50 g cheddar cheese and spread on the dough. Spread the mince on top. Drain the corn. Cut the jalapeños into rings, distribute with the corn on the mince. Sprinkle with the remaining cheddar. Bake in a hot oven for 15–20 minutes.
- Tip 2: If you like, you can also put red kidney beans on the floor.
- BBQ sauce: Peel and finely dice 70 g onion and 2 cloves of garlic. Put 140 ml Worcestershire sauce and 125 ml maple syrup in a saucepan and bring to the boil. Let simmer for 2 minutes. Add 300 ml of ketchup, 2 tablespoons of apple vinegar, 1 pinch of sweet paprika and 2 teaspoons of cayenne pepper. Let everything simmer for about 10 minutes, stirring occasionally. Immediately pour the sauce into 2 á 250 ml. Clean twist-off glasses, close and let cool down. Store in a cool place.
