Prep 12 mins
Cook 20 mins
This recipe has been submitted for play in ZWT8 – Australia/New Zealand. This recipe was found at the New Zealand Beef & Lamb Website. Perfect for a lunch or picnic, or as delicious 'nibbles' before dinner. These super-easy tarts are a surefire winner.
- 250 g beef, minced
- 2 teaspoons salt
- 3 onions, finely sliced
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 garlic clove, crushed
- 1 teaspoon dried tarragon
- 1 tablespoon dried basil
- 125 g goat cheese (or feta)
- 1 tablespoon fresh chives
- 2 sheets pastry dough, flaky
- Preheat oven to 180 °C.
- Caramelise your onions first.
- In a frying-pan with a tiny splash of oil, stir onions together with salt for around 30 minutes, over a gentle heat. The onions will soften and change colour.
- Add sugar and vinegar and stir gently as the onions finish their caramelisation. They’re perfect when they are dark brown and glossy. Set aside.
- In a separate pan heat a splash of oil and gently fry garlic until fragrant, then add the beef mince.
- Brown the beef and then add herbs, stirring through thoroughly. Season with salt and pepper to taste and remove from heat.
- Whip cheese and chives together into a paste.
- Grease a muffin tray and cut pastry cases and place into your muffin tray.
- Spoon a little cheese mixture into each pastry case, then sprinkle the meat mixture over cheese and top with a generous dollop of caramelized onions.
- Bake for 15–20 minutes or until the pastry is golden around the edges.
- Serve plain, or with a green side salad and tomato sauce or fresh chutney.
I used this recipe to make two tarts, in ramekins, for our lunch. (I have to believe the muffin tins would be the mini tins). I used fresh basil, rosemary and thyme instead of dried herbs, and a mix of feta and a goat spread that was too runny to use on its own for cheese. I think the little tarts would make a wonderful appetizer and the larger ramekins made a nice light lunch, accompanied by vegetables. I might encase it all in pastry next time and then turn it over for serving so that the cheese might drip into the meat mixture.