Chicory tart tatin with minced beef

Name: Chicory tart tatin with minced beef
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 3 rectangular slices (à approx. 75 g) of deep-frozen puff pastry; 6 small cobs of chicory (approx. 150 g each); 2 Shallots; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Minced beef; 6 Tl Honey; 7-10 Tbsp Flour; 7-10 Tbsp Fat and sugar

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

3 rectangular slices (à approx. 75 g) of deep-frozen puff pastry
6 small cobs of chicory (approx. 150 g each)
2 Shallots
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Minced beef
6 Tl Honey
7-10 Tbsp Flour
7-10 Tbsp Fat and sugar

Directions

1
Defrost puff pastry slices on a floured work surface side by side. Clean and halve the chicory and remove the stalk. Peel and finely dice the shallots
2
Heat the oil in a pan. Fry the chicory halves for about 10 minutes until golden brown, season with salt, pepper and a little sugar and remove. Fry the minced meat and shallots in the pan for 3-4 minutes until crumbly, season with salt and pepper
3
Place puff pastry slices on top of each other and roll out thinly on a floured work surface. Cut out a total of 6 circles (each approx. 10 cm Ø) from the dough. For this, place the remaining dough on top of each other again and roll out
4
Grease 6 small moulds (approx. 10 cm Ø) well, sprinkle thinly with sugar, spread 1 teaspoon honey on each. Place 2 chicory halves in each mould, add minced meat. Finish with puff pastry, press the pastry firmly around the chicory
5
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes until golden brown. Remove the ramekins from the oven, let them cool for 3-5 minutes on a cake rack, then turn them over