A delicious dish, this meatball tart is sure to impress. A simple tart to bring together, using yummy ingredients like figs and caramelised onion jam that make it taste a bit more special.
Pork & Fennel Meatball Tart with Beetroot, Fig & Feta
Ingredients
Tart
- 2 beetroot thinly sliced
- 1 drizzle oil
- 2 tsp balsamic vinegar
- 250 g flaky puff pastry
- 50 g semi-dried figs cut in half
- 100 g feta cheese crumbled
- 100 g caramelised onion jam or relish
- 25 g sliced almonds
Meatballs
- 200 g pork & fennel grind
- 1 drizzle oil
Salad
- 100 g mesclun
- 2 tsp red wine vinegar
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Prep beetroot and toss on a lined oven tray with oil and balsamic vinegar. Season with salt and pepper and roast for 15-20 minutes, until almost tender.
- Meanwhile, unroll pastry and lay on a lined oven tray. Use a small, sharp knife to score a 1cm border around the edge of the pastry. Using a fork, prick the base of the pastry, inside the border. Place hand flat on top of figs and slice through horizontally. Prep feta. Set both aside.
- Using a half tablespoon measure, roll pork and fennel grind into small meatballs. Heat oil in a medium fry-pan on medium heat. Cook meatballs for 4-5 minutes. Remove from heat and set aside.
- Top tart with dollops of caramelised onion jam/relish. Top with cooked beetroot, figs and meatballs. Sprinkle over feta and almonds.
- Bake tart for 15-20 minutes, until beetroot is tender and pastry is golden.
- Just before serving, toss mesclun in a small bowl with vinegar.
- To finish, transfer cooked tart to a chopping board and cut into wedges.
- Serve tart topped with mesclun.
*This recipe featured in My Gourmet Bag.
