Jalapeño tarte flambée with BBQ mince and cheddar

Name: Jalapeño tarte flambée with BBQ mince and cheddar
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4
Ingredients: 300 g + something Flour (Type 550); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 10 g Yeast; 3 TABLESPOONS neutral oil; 250 g mixed mince; 150 g Barbecue sauce (bottle); 60 g Jalapeños (green chillies); 50 g Cheddar cheese (piece); 250 g Schmand; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

We like to come out as cooking nerds and get an A with an asterisk for the hot mincemeat cake combination.

COOK TIME
60 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

300 g + something Flour (Type 550)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
10 g Yeast
3 TABLESPOONS neutral oil
250 g mixed mince
150 g Barbecue sauce (bottle)
60 g Jalapeños (green chillies)
50 g Cheddar cheese (piece)
250 g Schmand
baking paper

Directions

1
Prepare the tarte flambée dough with 2 tbsp. oil and let it rise.
2
Heat 1 tablespoon of oil in a frying pan. Fry the minced meat crumbly, season with salt and pepper. Add barbecue sauce and mix well. Remove from the heat and let it cool down.
3
Clean the jalapeños, cut them lengthwise, remove the seeds, wash and cut them into fine rings. Roughly grate the cheddar. Mix with the sour cream.
4
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line baking tray with baking paper. Halve the dough, roll out half round (approx. 28 cm Ø) and very thin on a floured work surface. Place on the baking tray. Spread half of the dough with cheddar cream, leaving a small rim. Cover each with half jalapeños and minced meat. Bake in a hot oven for 12-15 minutes. Remove from the oven and prepare and bake the 2nd tarte flambée in the same way.