Oriental quiche
Endive tarte tatin
- 250 GRAM PUFF PASTRY
- 400 GRAM MINCED BEEF
- 2 ONIONS, chopped
- 1 CLOVE GARLIC, mashed
- 1 TBSP GINGERROOT, grated
- 100 GRAM PEANUTS, chopped
- 2 TBSP SOY SAUCE
- 2 CARROTS, chopped
- 1 CUP COCONUT MILK
- 250 GRAM PUFF PASTRY
- 6 ENDIVES, halved
- 50 GRAM BUTTER
- 2 TBSP SUGAR
Roll out the puff pastry to a circle, and line a greased quiche mold with it. Stir fry the onions, garlic and ginger 5 minutes. Add the minced beef and stir fry 5 minutes more. Add the ginger, peanuts, coconut milk and soy sauce and hat well; put this mixture into the quiche. Bake the quiche 35 minutes at 200 degrees Celsius.
Melt the butter with the sugar and fry the endives in this mixture, 5 minutes on each side. Pour the butter/sugar mixture in the quiche mold and arrange the endives in it. Roll out the puff pastry to a circle, the size of the quiche mold, and put the circle on top of the endives. Bake the quiche 35 minutes at 200 degrees Celsius. Turn it on a plate.
For more upside down cakes, look at the recipe for tarte Tatin, pineapple cake, rhubarb tarte tatin and pear spice cake.
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