Tarte flambée with colourful peppers and minced meat

Name: Tarte flambée with colourful peppers and minced meat
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 green, yellow and red peppers; 1 Onion; 2 TABLESPOONS Sunflower oil; 400 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme; 1 TABLESPOON Tomato paste; 150 g Fresh cream; 2 packs (260 g each) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf); baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 green, yellow and red peppers
1 Onion
2 TABLESPOONS Sunflower oil
400 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried thyme
1 TABLESPOON Tomato paste
150 g Fresh cream
2 packs (260 g each) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
baking paper

Directions

1
Clean, wash and cut the peppers into strips. Peel and chop the onion. Heat the oil in a pan and fry the minced meat for about 8 minutes until crumbly. After about 4 minutes add onion and paprika. Season with salt, pepper and thyme. Stir in tomato paste and 100 ml water
2
Season crème fraiche with salt and pepper. Roll out a tarte flambée dough on a baking tray lined with baking paper. Spread half of the crème fraiche on it and spread half of the mincing pan on top. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 13 minutes. Do the same with the remaining ingredients