Fennel and Minced Meat Tart

Put the flour with the salt and some grated nutmeg in a bowl, make a well in the middle, beat the egg in there and distribute the butter in small cubes on the edge and then work it quickly with your hands into a smooth dough Wrap the dough in cling film and let it rest for an hour in the refrigerator.

Quarter the fennel bulb and grate it finely. Heat some oil in a pan and sauté the fennel with the fennel seeds for a few minutes. Then add the minced meat and fry until crumbly and add the tomato paste for the last 2 minutes. Then take it out of the pan and let it cool down a bit.

Then grate the garlic, add the egg and also add the orange zest. Pluck the thyme leaves and add them as well. Season with salt, pepper and Espelette pepper and mix everything very well.

Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, pull off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm.

Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself. Prick the dough several times with a fork. Now distribute the mince on the floor and press down a little, sprinkle the cheese over it and bake for about 40 - 45 minutes.