EASY NA­CHOS TART

Super Food Ideas - - MAINS SAVOURY TARTS -

SERVES 4 PREP 20 MIN­UTES COOK 25 MIN­UTES

1 ta­ble­spoon ex­tra vir­gin olive oil 1 small brown onion, finely chopped 350g beef mince 2 tea­spoons ground cumin 1 tea­spoon dried oregano ½ tea­spoon chilli pow­der ½ tea­spoon gar­lic pow­der 410g can crushed toma­toes 400g can black beans, drained, rinsed ¾ cup grated tasty cheese 1 av­o­cado, mashed 2 ta­ble­spoons lime juice, plus lime wedges to serve ¹⁄³ cup sour cream, finely diced tomato, sliced fresh jalapeño chilli and fresh co­rian­der sprigs, to serve Po­lenta Pas­try 150g chilled but­ter, chopped 1½ cups plain flour ²⁄³ cup po­lenta ¹⁄³ cup finely grated parme­san 1 tea­spoon salt 1 egg 1 ta­ble­spoon chilled wa­ter

1 Pre­heat oven to 200°C/180°C fan-forced. 2 Make Po­lenta Pas­try Place but­ter, flour, po­lenta, parme­san and salt in a food pro­ces­sor. Process un­til fine crumbs form. Add egg and wa­ter. Sea­son with pep­per. Process un­til com­bined, adding a lit­tle ex­tra wa­ter if needed. Turn out onto a flat sur­face. Knead un­til dough comes to­gether. Roll out pas­try be­tween 2 sheets of bak­ing pa­per un­til 5mm thick. Re­move and dis­card top sheet of pa­per. Cut a 26cm round from pas­try. Set trim­mings aside. Leav­ing pas­try round on pa­per, trans­fer to a large bak­ing tray. Re-roll and cut trim­mings into small ‘corn chips’. Bake pas­try round for 20 min­utes or un­til golden and cooked through, adding pas­try corn chips to the tray in the last 8 min­utes of cook­ing time. 3 Mean­while, heat oil in a large fry­ing pan over medium-high heat. Cook onion, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft­ened. Add mince. Cook, break­ing up mince with a wooden spoon, for 8 min­utes or un­til browned and cooked through. Add cumin, oregano, chilli and gar­lic pow­der. Cook, stir­ring, for 30 sec­onds or un­til fra­grant. Add crushed toma­toes and black beans. Sim­mer for 5 min­utes or un­til heated through. Sea­son with salt and pep­per. 4 Spoon mince mix­ture onto pas­try. Top with cheese. Bake for 5 min­utes or un­til cheese is melted. Top with av­o­cado. Driz­zle with lime juice. Top with sour cream, tomato, corn chips, jalapeño and co­rian­der. Serve with lime wedges. NU­TRI­TION: (per serve) 4790kj; 74.6g fat; 38.5g sat fat; 43.9g pro­tein; 71.5g carbs; 9.5g fi­bre; 208mg chol; 1633mg sodium.

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