Minced Beef Tart with Salad and Herb Dip

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Serves: 4

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Published by Janice Chef on Youtube 4.6.26

 

 

Ingredients:

 

For the Beef  Tart

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500g ground beef

Drizzle olive oil

4 large potatoes (baking size), finely sliced (you will want 8 slices for each tart base

1 large onion, finely chopped

Half red onion, finely chopped

3 cloves garlic, finely minced

1 orange bell pepper, finely chopped

1 large tomato, finely chopped

2 tablespoons tomato paste

Seasoning

130g parmesan or other hard cheese, grated

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For the Salad

200g cherry tomatoes, halved

Half head red cabbage, sliced

2 Grated carrots

Apple, chopped

Walnuts, chopped

Dressing or mayonnaise

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For the Dip

3 tablespoons Greek yogurt

2 gherkins or pickled cucumbers, chopped into small pieces

Bunch of parsley, chopped

Bunch of fresh dill, chopped 

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Method

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1. Fry the beef in some olive oil.
    

2. Add the onion, stir until softened, add the bell pepper and garlic, stir until softened.
    

3. Finally add the chopped tomato and some tomato paste and seasoning.
    

4. Stir until well cooked, remove from heat and set aside.
    

5. On an oil baking tray or silicone mat, arrange the potato slices in circles overlapping with one disc place in the centre, before you start the circle.  This will use 7-8 discs of potato.  You need to create six of these.
    

6. Brush with oil and then sprinkle each circle of potato with grated hard cheese and place in a pre-heated oven for about 15 minutes when they are partly cooked, remove from the oven.
    

7. Using a flat spatula, carefully lift each potato circle and carefully press into a muffin tin.
    

8. Now fill each centre with generous portions of the mince and veg mixture.
    

9. Top with a sprinkle of grated mozzarella or cheddar and place one half cherry tomato in the centre and place the tin in the over for a further 15 mins until bubbling and golden.
    

10. Prepare the Salad:  Whilst the tarts are cooking - prepare the salad ingredients and place in a serving bowl and toss with either mayonnaise or dressing.
     

11. Prepare the Dip:  Combine all ingredients in a bowl, stir thoroughly and place either into a communal serving bowl or individual ones.
     

12. Place one tart, a portion of the salad and a dipping bowl onto each of four plates - enjoy.