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Spread a thin layer of mustard on the tart base and then top with tomato sauce.
Sauté the chopped onions, then add the ground meat cut into small pieces. Season with salt and pepper.
Place this mixture on the pie and then cover with cheddar cheese and Gruyère.
Add a few slices of tomatoes and pickles.
To finish, cook for 30 minutes at 200°C (gas mark 6-7).
0 servings
6
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EN