Recipe: Cow and Gate Tart
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.
- 250 g Beef Mince
- 2–3 rashers bacon, roughly chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ cup polenta
- 1 cup flour
- 1 tsp salt
- 1 cup breadcrumbs (made from day-old or lightly toasted bread)
- 1 cup grated Parmesan
- 500 ml milk
- 3 large eggs
- ½ cup pitted black olives, roughly chopped
- ½ cup sun-dried tomatoes, roughly sliced
- large handful fresh basil, roughly chopped
- large handful fresh parsley, roughly chopped
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. 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.
An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.