Edit: My sister just asked me how to even pronounce ‘Bourguignonne’. She’s right. You need to know how to pronounce first before you even dive on how to cook.
It is that lazy day hitting me again and being a mom of three (my husband is my third son); I still need to feed them. So, I went through Cookidoo (its an app/software for Thermomix user) and searched for a recipe prep time thats under 1 hour. Found heaps of it but one that seems easy and unusual was this recipe; Tarte Bourguignonne. Prep Time : 20 minutes (for Thermomix user, ok) ? Say whaaaaat.
What I usually would do is look through the recipe and see if the ingredients will hit my tastebud for that day and to be honest – this one did not. Mainly because I see zero garlic in the recipe but just onion and minced meat. Really? I can imagine it being bland and probably the taste will be extra beefy.
As for the pastry, its very simple and I thought if you dont even have a Thermomix; you could do it. Just have a look at the pastry recipe below if you are not a Thermomix User. Thermomix User can click on the link : Cookidoo for this entire recipe.
Ingredients for Pastry
85 g butter, cold, diced, plus extra for greasing
250 g plain flour, for dusting
1 tsp fine sea salt
100 g water, ice cold
Steps for making pastry – Non Thermomix User
1.Pulse flour & salt in food processor about 4 pulses
2. Then add butter, pulse until flour feels almost like sand.
3.Start processor& slowly add water until mixture comes together.
4. Dough will feel like clay. Knead dough 2 or 3 times on a lightly floured surface. Form a disk wrap in plastic& chill for 30 minutes before using.
Once the pastry is in the oven, get your fillings ready.
Ingredients for Onion filling
300 g onions, chop
1/2 tsp fine sea salt
30 g olive oil
Steps for making Onion filling
- Heat up oil and then sauté the chopped onion.
- Season it with fine sea salt.
- Cook until translucent and set aside.
Ingredients for Minced Beef Filling
400g minced beef
1/2 tsp fine sea salt (or more)
1/4 tsp black pepper
Optional : Moroccan Seasoning
Steps for making Minced Beef Filling
- Using the same pan for the onion filling, add the minced beef, sea salt and black pepper.
- Cook it for 7 minutes or so and then add the Moroccan seasoning if you are afraid of it being bland (just like me ;)).
- Once cooked, set the beef aside.
Ingredients for Cheese
100g cheese (Gruyere/Cheddar/or Cheddar + Mozzarella)
Steps for Cheese
- Grate the cheese if you have it in blocks.
Ingredients for white sauce (béchamel)
40g plain flour
40g butter, diced
400g milk
1 pinch fine sea salt
1 pinch ground black pepper
Steps for white sauce (béchamel)
- Melt butter in a small saucepan, over medium-high heat. Make sure the butter does not brown.
- Next, add flour and whisk to form a paste (roux). Stir and make sure the scent of raw flour is gone. This usually takes about a minute.
- Continue whisking it and slowly add milk in a thin and steady stream. Continue whisking it thoroughly.
- The sauce will become thick initially but once all the milk is added, it will get very thin.
- Continue stirring until the sauce comes to a simmer and it will begins to thicken. At this point, reduce the heat to low and continue stirring until sauce is thick enough to coat the back of a wooden spoon.
- Season the sauce with a pinch of sea salt and black pepper. Whisk it and the sauce is ready.
Once you have done with the layering, pop it into the 200C oven for 30 minutes or so. If you are like me, I always check on it every 15 minutes. If you see the side of the pastry and the cheese is all brown and golden. You can take it out.
You can wait for the tart to cool down a bit and it will be easier for you to cut the tart. But I have hangry monsters who wanted to have their meal now, now,now. So, excuse the not so great plating there.
Note:
- I would suggest that you put some herbs into the minced beef filling. The recipe didn’t call for it but I highly recommend that you add mixed herbs or something (Moroccan seasoning in my case) just to hide that too beefy flavours in that tart.
Overall, this recipe is definitely a keeper. My husband who is probably the easiest to feed but can be hard at times says it was a lovely dinner. Thanks love.
Love,
Sofia
thestolenrecipes.co 