Alma Van Dyk Pretorius
Tarte Tatin - my version:
1 onion, peeled, sliced into chunks
Butter
Olive oil
Moroccan spices
Worcestershire sauce
Salt, pepper
500g mince
2 tbsp tomato paste
1 packet porcini mushrooms, sliced, raw
1 x Puff Pastry, defrosted
Preheat the oven to 200 oC (400 oF, Gas Mark 6) Use an oven frying pan (meaning a pan with no wooden handles). Melt butter & oil and fry onion, mince & mushrooms. Add the Worcestershire sauce, spices, tomato paste and let it simmer.
Roll out the pastry a bit thinner, cut in a circle just a little bigger than your pan. Remove the pan from your stove, place the pastry on top of the mixture and tuck the edges of the pastry down the pan around the food.
Bake the tart for 20-25 minutes, until pastry is crisp. Cool the tart in the pan for 5 minutes, then place a large plate over the pan and invert the tart onto it. Serve warm or cold.
My recipe
Tarte Tatin - my version:
1 onion, peeled, sliced into chunks
Butter
Olive oil
Moroccan spices
Worcestershire sauce
Salt, pepper
500g mince
2 tbsp tomato paste
1 packet porcini mushrooms, sliced, raw
1 x Puff Pastry, defrosted
Preheat the oven to 200 oC (400 oF, Gas Mark 6) Use an oven frying pan (meaning a pan with no wooden handles). Melt butter & oil and fry onion, mince & mushrooms. Add the Worcestershire sauce, spices, tomato paste and let it simmer.
Roll out the pastry a bit thinner, cut in a circle just a little bigger than your pan. Remove the pan from your stove, place the pastry on top of the mixture and tuck the edges of the pastry down the pan around the food.
Bake the tart for 20-25 minutes, until pastry is crisp. Cool the tart in the pan for 5 minutes, then place a large plate over the pan and invert the tart onto it. Serve warm or cold.
My recipe
