Mince, orange and coriander tart
This is one of the first tarts that I baked and one of my favourite ones.
It is really delicious, sweet from orange juice and cinnamon, with the characteristic scent of coriander.
It is eaten from all ages until its last crumb.
From magazine “Menus and other stuff” (2005)
- 1 flaky pastry sheet
- 350 gr mince
- 2 big finely chopped onions
- Juice from 2 oranges
- ½ tsp grained coriander
- 1/3 tsp grained cinnamon
- 1 tbsp finely chopped parsley
- 2 eggs
- ½ cup evaporated milk
- 1 cup grained gouda cheese
- 3 tbsp olive oil
- 2-3 tbsp extra grained cheese (gouda or parmesan) for sprinkling at the end
- Salt, pepper
- Put the olive oil in a small pot with the mince and smash it to pieces until it becomes brown.
- Put the onions, mix well and after two or three minutes, add the coriander, the cinnamon, the parsley, salt and pepper.
- Add the orange juice, mix and cover with a lid and let it slowly cook for ~30’ or until the juice is all gone. Let it cool a little bit.
- Preheat the oven at 356ο F. Oil a tart case and place the pastry sheet covering the sides as well. Fork it all over.
- In the pot with the mince add milk, cheese and 1 egg and mix well. Put the filling in the tart and turn inwards the edges of the pastry sheet to the top of the filling.
- Break the 2nd egg in a bawl, beat it and brush the rounded edges of the pastry sheet. Sprinkle the extra cheese all over the surface of the tart.
- Bake it at the bottom of the oven for about 30’ in order the pastry is baked and then put it at the middle of the oven for 15-20’ more until the surface goldens. Totally, 45-50’ baking.
- Just to be sure that the pastry sheet will not absorb humidity from the filling, brush it with egg white before adding the filling.
- The pastry doesn’t need to be pre baked without the filling, just because the whole baking time is much more than 30’ and that’s enough for the proper baking of the pastry as long as it is placed at the bottom of the oven at first.