EASY NACHOS TART
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.