main course

Grilled Wallaby with Beetroot, goats cheese and roast garlic tart

wallaby and beetroot tart

4 wallaby fillets

Pastry (or use 2 sheets of short crust pastry)
1 2/3 cups plain flour
125g butter
1 tablespoons water

2 medium beetroot
2 bulbs garlic
1 tablespoon olive oil
Tablespoon diced onion
Tablespoon shredded basil leaves
6 eggs
¾ cup cream
100 grams goats’ cheese
2 tablespoons parmesan

Turn the oven on to 180 C

Dice beetroot into a 1cm dice, and peel garlic cloves and coat them in the oil put them into a roasting try and roast in the oven for 18 minutes or until soft and cooked. Cool. To make the pastry in the food processor or thermomix  blend the flour and butter until in resembles fine crumbs and mix in water to make smooth dough. (may need a little more). Knead well and rest for ½ hour.

Roll pastry out to 5ml in thickness and line the greased pie dish.

Mix the egg and cream well add the onion, basil, and cheeses and the beetroot and garlic and mix well pour mix into the pie shell. Bake for 18 minutes or until golden brown and cooked through.

Pan fry, grill or oven bake fillets for approximately 8 minutes for medium rare. Rest and slice next to tart serve with quince jelly

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!


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