Beef Mince and Sweetcorn Polenta Tarts
A delightful fusion of hearty beef mince with the creamy texture of sweetcorn polenta, wrapped in a delicate tart shell. This dish draws on rustic Italian influences, offering a modern take on traditional flavors, perfect for an elegant dinner party or a cozy family meal.
Ingredients
Tart Shells
1 cup all purpose flour (plain flour Australia and UK) - preferably organic
½ cup butter - cold, unsalted, cubed
¼ cup water - ice
Filling
2 tablespoons olive oil - extra virgin
1 pound ground beef (minced beef) - grass-fed recommended- 1 cup sweetcorn kernels - fresh or frozen
1 medium onion - finely chopped
2 cloves garlic - minced- 1 cup polenta - pre-cooked for convenience
2 cups milk - whole milk for creamier texture
½ cup Parmesan cheese - freshly grated
1 teaspoon salt - to taste
½ teaspoon ground black pepper - freshly ground
1 tablespoon basil - fresh, chopped, for garnish
Instructions
Prepare the tart shells:
- In a food processor, combine 1 cup of flour and 1/2 cup of cubed cold butter. Pulse until the mixture resembles coarse crumbs. Gradually add 1/4 cup of ice water, pulsing until the dough begins to clump together. Knead lightly, form into a disk, wrap in plastic wrap, and chill for 15 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface until it's 1/4 inch thick. Cut into circles large enough to fit your tart molds. Press dough into the molds, trim excess, and prick the base with a fork. Bake for 10-12 minutes until lightly golden.
For the filling:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
- Add 1 pound of beef mince to the skillet. Cook, breaking apart with a spoon, until browned and cooked through, about 8-10 minutes. Stir in 1 cup of sweetcorn kernels and cook for a further 2 minutes.
To make the polenta:
- In a saucepan, bring 2 cups of milk to a gentle boil. Slowly whisk in 1 cup of pre-cooked polenta until thick and smooth, about 3-4 minutes. Stir in 1/2 cup of grated Parmesan, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Assemble the tarts:
- Spoon the beef mince mixture evenly into the baked tart shells. Top with a generous layer of creamy polenta and smooth the surface.
- Bake in the preheated oven for 15 minutes, until the polenta is set and slightly golden on top. Allow to cool slightly before removing from molds.
Notes
For a lighter version, substitute the beef mince with ground turkey. For a vegetarian option, use a mix of mushrooms and lentils instead of meat.
Nutrition
Calories: 657kcalCarbohydrates: 49gProtein: 24gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 111mgSodium: 623mgPotassium: 504mgFiber: 2gSugar: 6gVitamin A: 797IUVitamin C: 3mgCalcium: 204mgIron: 3mg
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