Savory South African Tarte Capetown with sweet potatoes and peanut. Immediately brings sun on the plate.
D hese South African tart just makes you happy! Who wants to get a large portion of sun on the plate, will be from the socks: The great combination of Lammhack (yes ok, beef goes to emergency), sweet potatoes, sweet-hot mango chutney, peanuts and crispy bacon reminiscent of the strong colors and flavors of South Africa. And that's just awesome as a tarte and lets the (inner) sun rise.
The tart is a true versatility sweetie and tastes crisp from the oven just as well as lukewarm or room warm. That's why she prepares herself wonderfully and is just as good a buddy for a picnic as she is for spontaneous European Championship game catering.
The list of ingredients is a bit longer than you normally know it. But all ingredients are available in the normal supermarket and the preparation is actually quite simple. The friends of the fast kitchen can also fall for the soil on a ready-made dough. Anyone who can spend a quarter of a dime in the kitchen quickly kneads the floor for even more love in the meal.
Another tip: If you do not get a lamb chop in the supermarket, you should stop by the Turkish grocery store with meat counter. Lamb galore!
Incidentally, I used this Tartform * for the recipe - I love the elongated shape, which you can then cut into a decorative zigzag pattern. (Link Amazon Affiliate Program).
So, let's get to the shape and the oven! For all who are still hesitating the all-important hint: IT IS BACON DRIN. Wissta, no.
Here comes the recipe for the spicy South African tart capetown with sweet potato and peanut
For the filling:
1 medium onions, chopped
2 garlic cloves, g chopped
1 tablespoon butter
400 g of lean minced lamb (or substitute beef)
salt and pepper
1 pinch of chilli powder 1 teaspoon curry powder (or more to taste)
3 tablespoons mango Chutney
150 g lumpy tomatoes
2 small sweet potatoes (500-600 g), peeled
1 tbsp butter and 50 g bacon cubes
200g cream
2 bay leaves and 4 eggs ( Size M)
1 teaspoon curry powder
3 tbsp roasted, salted peanuts
possibly some branches marjoram
dough for those in a hurry:
1 packet of puff pastry from the refrigerated counter
(not TK)
OR
Dough homemade:
250 g of flour
2 teaspoons baking powder of salt
125 g of lean quark
85 ml of milk
80 ml of sunflower oil
something Fat
Heat the butter in a pan and Roast onion and garlic in a glassy sauce. Add the minced meat, season well with salt, pepper, chili, curry and the mango chutney and fry until crumbly. Add the tomatoes, stir well and simmer for about 10 minutes.
Peel the sweet potatoes and slice them (about 2-3 mm). Fry the bacon cubes in the butter and remove. Fry the sweet potatoes sharply in the bacon fat remaining in the pan, turning them over only once if possible. Season with salt, pepper and add the bay leaves. Pour in the cream and coverDrain the sweet potatoes, collecting the cooking liquid and allow to cool slightly. Then whisk well with the eggs and curry powder.
Preheat the oven to 180 ° C (circulating air: 160 ° C).
For the quick dough Prepare puff pastry according to package instructions, if necessary, roll out and place in the tart tin. Leave an edge that protrudes slightly from the mold.
For the homemade dough mix flour, baking powder and about 1/2 teaspoon of salt. Knead with quark, milk and oil to a smooth dough, shape into a ball and let rest briefly. Then roll out to suit the tart shape.
Grease the tarte mold and line it with the dough of your choice, making sure to let the edge stand slightly above the tart.
So go Continue:
Spread the hack sauce over the dough. Put the sweet potatoes on the hack overlapping and crown with the bay leaves. Carefully distribute the egg cream over the filling with a large spoon. Chop the peanuts and sprinkle with the bacon over the tart.
Bake the tart for about 40 minutes. Either serve hot or cold.
Tip: Decorate the tart with marjoram sprigs before serving.
Tastes hot straight from the oven, lukewarm or cold. > strong>