Bolognese tart

  • Ingredients

    2x puff pastry rolls

    1x onion

    1x garlic clove

    10 ml olive oil

    70g bacon cubes

    500g minced beef

    1 tbsp tomato paste

    1 tbsp flour

    1 tsp salt

    1/2 tsp pepper

    1 tbsp herbs of the province

    1 tsp basil

    1 tsp mustard

    1x egg yolk

  • Preparation

    Prepare the monolith for direct heat. Peel and finely dice the onion and garlic. Place a large pan on the grill and add the olive oil to the pan over a direct heat, fry the onion, garlic and bacon for approx. 5 minutes, stirring constantly. Add the minced meat and brown it too.

    As soon as the mince has taken on a roasted aroma, stir in the tomato puree with the flour and add the remaining spices. Simmer gently for 10 minutes. Allow to cool to room temperature.

    Heat the monolith indirectly to 200 degrees using the deflector stones.

    Take a sheet of puff pastry and line the tart tin with it, press the puff pastry into the corners and cut off approx. 1 cm above the tin.

    Pour the cooled mince mixture into the tin and spread evenly. Cover the mince mixture with the second puff pastry and press together with the bottom puff pastry. Brush the surface of the pastry with the beaten egg yolk and bake the tart in the grill for 25 minutes until golden brown.

A recipe from: Julian Schmitt

Julian Schmitt aus dem Hochtaunuskreis ist Experte im Bereich Einbauküchen und seit Jahren leidenschaftlicher Griller. Auf dem Instagram-Account „@carnivorgrill“ teilt er seine Grillkünste mit seiner Community und präsentiert immer wieder neue Kamado-Kreationen mit hochwertigen, regionalen und Bio-Lebensmitteln.