Beef, onion and tomato summer tart
An easy picnic treat
Serves
4 - 6
Prep Time
15 mins
Cook Time
1 hr
This rustic beef and vegetable tart is what happens when comfort food meets a little kitchen flair. Buttery golden pastry wrapped around a rich beef and caramelised onion filling, topped with juicy courgette, tomato, and a crumble of feta for good measure. It looks fancy, tastes incredible, and secretly couldn’t be easier to pull off.
Perfect for weekend lunches, easy entertaining, or when you want something that feels a bit special without all the fuss. Serve it warm with a crisp salad and watch it disappear slice by slice.
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ShareIngredients
1 ½ cups plain flour
150g cold butter
cubed2-3 Tbsp cold water
1 Tbsp olive oil
3 onions
finely sliced1 tsp salt
1 Tbsp balsamic vinegar
2 garlic cloves
minced250g Quality Mark beef mince
1 tsp dried oregano
1 medium courgette
thinly sliced2-3 large tomatoes
sliceda handful of cherry tomatoes
80g feta
crumbleda sprinkle of fresh oregano leavesi
freshly ground black pepper
1 egg
beaten, for brushing
Method
Food processor method: Add the flour and cold butter into a food processor. Pulse a few times until the mixture resembles coarse breadcrumbs. With the motor running, slowly add cold water one tablespoon at a time until the dough just comes together.
By hand method: Rub the butter into the flour with your fingertips until the mixture looks like breadcrumbs. Add cold water a little at a time, mixing gently until it forms a soft dough.
Once you've made the dough, shape it into a disc, wrap it and chill for 30 minutes in the fridge.
Heat olive oil in a large pan over medium heat.
Add the onions and salt and cook slowly for about 10–15 minutes until caramelised and golden.
Stir in the garlic, then add the beef mince and oregano. Cook until browned, breaking up any lumps with a spoon.
Stir through the balsamic vinegar and cook for another minute to reduce slightly.
Set aside to cool.
Preheat the oven to 200°C (390°F).
Roll the chilled pastry out into a rough circle and transfer it to a lined baking tray.
Spread the cooled beef and onion mixture evenly over the base, leaving a 3cm border.
Arrange the courgette and tomato slices over the top, adding a few cherry tomatoes for colour.
Scatter with feta and fresh herbs, then fold the pastry edges inwards to create a rustic border.
Brush the pastry edges with beaten egg and season the top with cracked black pepper.
Bake for 30–35 minutes, or until the pastry is golden and crisp.
Slice and enjoy warm, with a simple green salad or roasted vegetables on the side.
