John Myers
Ingredients for 1 servings:
- 100 g wheat flour type 1050
- 50 g almonds, ground
- 1 egg(s)
- 35 g butter
- 1 pinch of salt
- 30 g Emmental cheese, grated
- 50 g herb butter
- 100 g minced beef
- 1 small onion(s)
- salt and pepper
- 1 m.-large zucchini
- Salt and pepper, black, from the mill
- 2 tbsp extra virgin olive oil
- 75 g Emmental cheese, grated
- Chili flakes, red
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes
For the dough, knead a shortcrust pastry from flour, almonds, egg, butter, salt, and cheese and chill for about an hour. For the topping, slice the zucchini very thinly and sprinkle with salt. Let stand for about 15 minutes, then collect the liquid with a paper towel. Peel and finely dice the onion, mix with the ground beef, and season with salt and pepper. Divide the dough and roll out into round flatbreads about 25 cm in diameter. Spread some cheese around the edges and fold it inwards so that the edges are filled with cheese. Place the dough pieces on a baking sheet lined with baking paper. Brush the dough with the herb butter, spread the ground beef mixture on top, and then top with the zucchini slices, working from the outside inwards. Season with pepper and drizzle with olive oil. Preheat the oven to 200°C (top/bottom heat) and bake the tarts for about 20-25 minutes. Ten minutes before the end, spread the grated Emmental cheese on the tarts. Sprinkle with red chili flakes before serving.
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