Beef & Vegetable Summer Tart

SERVES 4-6 | 15 MINS PREP | 1 HR COOK TIME

INGREDIENTS

For the filling
250g premium beef mince
1 Tbsp olive oil
3 onions, finely sliced
1 tsp salt
1 Tbsp balsamic vinegar
2 garlic cloves, minced
1 tsp dried oregano
1 medium courgette, thinly sliced
2-3 large tomatoes, sliced
A handful of cherry tomatoes
80g feta, crumbled
A sprinkle of fresh oregano (or thyme or parsley) leaves
Freshly ground black pepper
1 egg, beaten, for brushing

For the pastry
1½ cups plain flour
150g cold butter, cubed
2-3 Tbsp cold water

METHOD

Make the pastry with a food processor or by hand

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.

Cook the beef filling

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.

Assemble and bake the tart

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.

To serve

Slice and enjoy warm, with a simple green salad or roasted vegetables on the side.

RECIPE & IMAGE THANKS TO RECIPES.CO.NZ

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