Go Back

Pork & Fennel Meatball Tart with Beetroot, Fig & Feta

Servings 2
Total Time 45 mins



  • 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.