John Myers
Contents
show
Greek Minced Tart
The perfect greek minced tart recipe with a picture and simple step-by-step instructions.
Covering
- 2 tbsp Liquid butter
- 2 tbsp Breadcrumbs
- 500 g Ground beef
- 1 Onion
- 3 Garlic cloves
- 1 tsp Chilli from the mill
- Salt
- Pepper from the grinder
- 2 tbsp Olive oil
- 600 g Freshly peeled potatoes
- 250 g Cherry tomatoes
- 100 g Feta
- 10 Mild hot peppers
molding
- 100 g Feta
- 125 g Sour cream
- 2 Eggs
- Salt
- Pepper from the grinder
Covering
- Peel and finely dice the onion and garlic. Fry the mince in a non-stick pan until crumbly. Add the onion and garlic and sauté. Season with chilli, salt and pepper. Take the mince out of the pan and set aside.
- Peel and wash the potatoes and cut them into cubes (approx. 1.5 x 1.5 cm). Heat 2 tablespoons of oil in the pan, add the potatoes and fry over a medium heat for 12-15 minutes, turning. Season with salt and pepper vigorously. Take out of the pan.
- For the other topping, crumble the feta. Cut the pepperoni into rings. Wash tomatoes and cut in half.
molding
- For the topping, finely crumble the feta. Mix the sour cream, finely crumbled feta and eggs vigorously until smooth. Season well with salt and pepper.
Tart
- Let the dough sheets rest for 10 minutes at room temperature. Preheat the oven to 200 ° C. Grease the springform pan (26 cm Ø). Melt 2 tbsp butter. Place a sheet of pastry in the mold so that the edges of the pastry hang slightly over the edge of the mold. Brush the pastry sheet with butter. Place the rest of the dough sheets on top, one at a time. Brush each sheet of dough thinly with butter.
- Sprinkle the bottom evenly with breadcrumbs. First spread the mince, potatoes, crumbled feta, tomatoes and finally the peppers on top. Pour the topping evenly over it. Fold the protruding edges of the dough loosely upwards.
- Bake in the preheated oven for about 40 minutes on the lower rack. Possibly cover the last 10 minutes or so.
Facebook Comments