Meat and kohlrabi tart
Spring is in full swing, the stalls on the markets are getting greener, the young kohlrabi have arrived.
Preparation steps
- Crispy dough is most easily made using multipractices. Pour the butter, flour and salt into the multipractice and in a few seconds you will get a crumbly structure that is ideal for further work. Pour the flour and butter crumbs into a larger bowl and add cold water, knead the dough by hand until it comes together. Then wrap the dough in foil and put it in the fridge to rest.
- Peel a squash, grate it and cut it into slices about 5 mm thick. Boil them in salted water for a few minutes until they soften.
- Finely chop the onion, spring onion and garlic and simmer in a pan until glassy. Add the minced meat and continue stewing, stirring occasionally. When the meat is half done, add the peeled tomato and spices and let it all cook a little more. When it is done, leave it to cool a bit.
- Spread the dough with a rolling pin to a thickness of about 3-4 mm and cover a round baking tray with which you have previously coated with butter and sprinkled with flour. Then pour the minced meat filling on the bottom of the lined tray, place slices of kohlrabi on the meat and coat with Greek yogurt and sprinkle with spice. Bake for about 40 minutes at 200 ° C.
Serving
Vegetarian version - replace minced meat with cooked buckwheat ...
