Prepare the monolith for direct heat. Peel and finely dice the onion and garlic. Place a large pan on the grill and add the olive oil to the pan over a direct heat, fry the onion, garlic and bacon for approx. 5 minutes, stirring constantly. Add the minced meat and brown it too.
As soon as the mince has taken on a roasted aroma, stir in the tomato puree with the flour and add the remaining spices. Simmer gently for 10 minutes. Allow to cool to room temperature.
Heat the monolith indirectly to 200 degrees using the deflector stones.
Take a sheet of puff pastry and line the tart tin with it, press the puff pastry into the corners and cut off approx. 1 cm above the tin.
Pour the cooled mince mixture into the tin and spread evenly. Cover the mince mixture with the second puff pastry and press together with the bottom puff pastry. Brush the surface of the pastry with the beaten egg yolk and bake the tart in the grill for 25 minutes until golden brown.
