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
- 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
- 200 g pork & fennel grind
- 1 drizzle oil
- 100 g mesclun
- 2 tsp red wine vinegar
- 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.
Meet the Chef
Amber ‘Agria’ is the brain and taste buds behind our Gourmet and Fresh Start Bags! Her favourite part of the role? Creating the recipes and eating them, of course! When it comes to local, New Zealand produce, Amber sure is a pro. Her favourite has to be asparagus, so she’s especially happy when asparagus season rolls around.