Australia Cooks

Serves 8

Onion, beetroot and lamb tart
Photo: Ben Dearnley/Styling: Michelle Noerianto

Sample the most sublime dishes, including a delicious caramelised onion, beetroot and lamb tart, from across our wide brown land in Kelli Brett’s Australia Cooks

Ingredients

  • 250g lamb mince
  • 2 tablespoons currants
  • 2 tablespoons slivered almonds
  • 4 tablespoons homemade tomato sauce or paste (see note)
  • 1 tablespoon couscous
  • Green salad and tzatziki, to serve

PASTRY

  • 200g chilled unsalted butter, cubed 200g plain flour
  • 125ml sour cream

CARAMELISED RED ONION AND BEETROOT

  • 50g unsalted butter
  • 1 red onion, sliced
  • 1 large beetroot, trimmed and grated 1.5 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar

Method

To make the pastry, pulse the butter and flour in a food processor until the mixture resembles fine breadcrumbs. Add the sour cream and continue to pulse until the dough starts to form a ball. Wrap the dough in plastic wrap and refrigerate for 20 minutes. Preheat the oven to 200°C. Roll out the chilled pastry until 5mm thick and use it to line a well-greased 130cm x 35cm rectangular loose-bottom flan tin.

To blind bake, place baking paper over the pastry and fill with baking beads or uncooked rice. Bake for 20 minutes, then remove the baking paper and beads. Bake the pastry shell for a further 10–15 minutes, or until it is a light golden colour. Remove the pastry from the oven and allow to cool.

Meanwhile, to make the caramelised red onion and beetroot, melt the butter in a large frying pan over medium to low heat. Add the onion and beetroot and cook, stirring occasionally, for 30 minutes, or until soft. Add the sugar and vinegar, and stir and cook for a further 5 minutes, or until mixture is caramelised. Set aside to cool.

To make the filling, place the mince, currants, almonds, tomato sauce and couscous into a large bowl and mix with your hands to distribute the ingredients evenly. Spread the lamb mixture evenly over the pastry case and top with the caramelised red onion and beetroot. Cook in the oven for 35 minutes and allow to cool in the tin for 15 minutes. Remove carefully from the tin and serve warm with a green salad and tzatziki. 

Recipe: Kelli Brett/Australia Cooks