Cow and Gate Tart
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Cow and Gate Tart

(4 ratings - rate this recipe)
This is a dense and delicious savoury tart. You can load it into a picnic basket and take it on an adventure or devour it warmed through at home with some rocket on the side.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 1 hour 30 mins Cook: 1 hour 30 mins
Serves 8 Serves 8
Excellent source of iron Excellent source of iron
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  • 250 g Quality Mark beef mince
  • 2–3 rashers bacon, roughly chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup polenta
  • 1 cup flour
  • 1 teaspoon salt
  • 1 cup breadcrumbs (made from day-old or lightly toasted bread)
  • 1 cup grated Parmesan
  • 500 ml milk
  • 3 large eggs
  • ½ cup pitted black olives, roughly chopped
  • ½ cup sun-dried tomatoes, roughly sliced
  • large handful fresh basil, roughly chopped
  • large handful fresh parsley, roughly chopped


Preheat oven to 180 °C and grease a loose-bottomed flan or cake tin.

In a frying-pan brown bacon, then add onion and garlic and cook until translucent. Add minced beef. Break up any very large pieces, but keep the odd crispy lump or two to add texture to the end result. Once meat mixture is browned, remove from heat and set aside.

In a separate bowl mix polenta, flour, salt, breadcrumbs and Parmesan together. In another bowl mix milk, eggs and a splash of olive oil then add wet mixture to the dry to form a wet batter.

Add cooled beef and bacon mixture to batter, together with olives, tomatoes and herbs. Combine well. Turn mixture out into the flan tin and ensure it is evenly spread.

Bake for 50–60 minutes or until tart is a golden colour.

Serve in wedges with tomato sauce or relish on the side. A fresh rocket salad drizzled with balsamic syrup or vinegar works well with this tart.

An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 217g
Energy kJ (kcal) 1352 (323)
Protein (g) 22.7
Fat (g) 12.9
Saturated (g)
Carbohydrate (g) 28.3
Sugars (g)
Sodium (mg) 680
Iron (mg) 3.4
Zinc (mg) 3.3
Vitamin B12 (ug) 1.5
Vitamin D (ug) 0.3
Selenium (ug) 14.5

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Comments & Reviews

There are: 4 reviews, with an average rating of 5.0 out of 5
Worth the time. Lovely with salad.
Posted by Kate 2014-10-05 18:32:31
Worth the time. Lovely with salad.
Posted by Kate 2014-10-05 18:32:30
so nice without too much meat....very yummy hot or cold
Posted by Pauline 2014-08-14 14:34:50
awesome recipe
Posted by mary 2014-08-14 14:34:29




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