Cow and Gate Tart
Mince and Bacon Tart Served with Chutney
1 hr 30 mins
Sue Hamilton and Dana Alexander
This is a dense and delicious savoury tart. You can load it into a picnic basket and take it on an adventure or devour it warmed through at home with some rocket on the side.
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250g Quality Mark beef mince
2-3 slices of bacon
2 garlic cloves
1/2 cup polenta
1 cup white flour
1 tsp salt
1 cup breadcrumbs
1 cup grated parmesan cheese
1/2 cup black olives
pitted and chopped
1/2 cup sun-dried tomatoes
A handful basil leaves
A handful parsley
To Make Tart
Preheat oven to 180 °C and grease a loose-bottomed flan or cake tin.
In a frying-pan brown bacon, then add onion and garlic and cook until translucent.
Add minced beef. Break up any very large pieces, but keep the odd crispy lump or two to add texture to the end result. If using leftover cooked mince or finely chopped cooked steak miss steps 3 and 4.
Once meat mixture is browned, remove from heat and set aside.
In a separate bowl mix polenta, flour, salt, breadcrumbs and Parmesan together.
In another bowl mix milk, eggs and a splash of olive oil then add wet mixture to the dry to form a wet batter.
Add cooled beef and bacon mixture to batter, together with olives, tomatoes and herbs. Combine well.
Turn mixture out into the flan tin and ensure it is evenly spread.
Bake for 50–60 minutes or until tart is a golden colour.
Serve in wedges with tomato sauce or relish on the side.
A fresh rocket salad drizzled with balsamic syrup or vinegar works well with this tart.
Nutrition Information per Serving (217g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1352 kJ (323 kcal)
* Percentage of recommended daily intake (Aust/NZ)