Cow and gate tart

Mince and bacon tart served with chutney

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Serves

8

Prep Time

15 mins

Cook Time

1 hr 30 mins

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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Sue Hamilton and Dana Alexander
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Ingredients

  • 250g Quality Mark beef mincei

  • 2-3 slices of bacon

    chopped
  • 1 onion

    finely chopped
  • 2 garlic cloves

    finely chopped
  • 1/2 cup polenta

  • 1 cup white flour

  • 1 tsp salt

  • 1 cup breadcrumbs

  • 500ml milk

  • 1 cup grated Parmesan cheese

  • 3 eggs

  • 1/2 cup black olives

    pitted and chopped
  • 1/2 cup sun-dried tomatoes

    roughly sliced
  • A handful basil leaves

    chopped
  • A handful parsley

    chopped

Method

1

Preheat oven to 180 °C and grease a loose-bottomed flan or cake tin.

2

In a frying-pan brown bacon, then add onion and garlic and cook until translucent.

3

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.

4

Once meat mixture is browned, remove from heat and set aside.

5

In a separate bowl mix polenta, flour, salt, breadcrumbs and Parmesan together.

6

In another bowl mix milk, eggs and a splash of olive oil then add wet mixture to the dry to form a wet batter.

7

Add cooled beef and bacon mixture to batter, together with olives, tomatoes and herbs. Combine well.

8

Turn mixture out into the flan tin and ensure it is evenly spread.

9

Bake for 50–60 minutes or until tart is a golden colour.

10

Serve in wedges with tomato sauce or relish on the side.

11

A fresh rocket salad drizzled with balsamic syrup or vinegar works well with this tart.

Nutrition Information per Serving (217g)

Energy
1352kJ (323 kcal)
Protein
22.7g
Total Fat
12.9g
Saturated Fat
4.5g
Carbohydrate
28.3g
Sodium
680mg
Iron
3.4mg
Zinc
3.3mg
Vitamin B12
1.5µg