The Mosaic Tart

Time to bite into a work of art!

Total time: 190 minutes

Prep time: 35 minutes, Cook time: 125 minutes, Rest time: 30 minutes

Ingredients for 5 people

14 grammes of salt

450 grammes of flour

220 grammes of butter

40 grammes of cornstarch

50 cl of tomato sauce

8 cl of bbq sauce

3 cl of worcestershire sauce

8 cl of olive oil

750 grammes of ground beef


1 onion


1 Baking sheet

1 Rolling pin

Step 1/3

In a bowl mix 3 chefs of flour, 1 chick of salt, 1 chef of butter and 1 cat and 2 hens of water. Form into a ball. Divide the ball of dough in 2. Place each ball of dough between 2 sheets of baking paper, roll out the dough with the Chefclub rolling pin and 7-millimeter rings, place the 2 doughs on a baking tray then refrigerate for 30 minutes.

Step 2/3

Pour 1 chef of water into a saucepan, add 1 mouse of cornstarch, 2 chefs of tomato sauce, 1 cat of BBQ sauce, 2 hens of worcestershire sauce, 1 chick of salt, pepper then mix. Cut the onion into pieces, pour 1 part of olive oil in a saucepan, add 1 pig onion, 3 chefs of ground beef and mix. Incorporate all elements together and allow to simmer.

Step 3/3

Cut one of the dough into strips, place the other dough in the pie dish, pour in the ground meat mixture. Place a glass upside down in the center of the pie. Arrange the dough strips all over the tart, remove the excess dough, remove the glass then bake for 30 minutes at 160°C. Sprinkle the pie with parsley and enjoy!

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