Happy National Biltong day to all you South Africans out there. For the rest of you out there wondering if I’ve made something with tongue let’s clear this right up quick.

Biltong is a South African cult snack, made of air dried, spiced and cured meat. We have the same patriotic fervour about our “billies” as the Italians do for their parma ham. It is completely normal for me to get requests for bags of the stuff when I travel overseas to visit my homesick mates. They also ask for Nik Naks, but thats a neon orange story for another day. Quite simply billies is big deal here and no braai (BBQ) or snack platter is complete without a scattering of the stuff. These days you can also get mushroom biltong which I love, so feel free to use either here and keep things meat free. 

To celebrate this South African icon i’ve mashed it up with another Saffa fan favourite, potato bake. Meet the Biltong Potato Bake Tart. This creamy, savoury tart, with just a hint of whole grain mustard, comes together with 10 Minutes of Active prep, cooks in 40 and uses only 8 ingredients. It’s a great portable snack or lunch on the go. Simply add a few rocket leaves or some sautéd greens on the side and you have the perfect family meal. The low fuss kinda meal that dreams are made of!

Biltong and Potato Bake Tart

Serves 6-8

Ingredients:

400g Puff Pastry

100g Beef or Mushroom Biltong

2 Large, Peeled potatoes, Sliced into 1mm thick rounds

200ml Sour Cream

1 1/4Cup Extra Mature Cheddar, grated

1 Tbsp Mustard

1 Tsp Rosemary Leaves

1 egg/milk for glazing

Rocket for serving (optional)

Oil, Salt and Pepper as needed

Chefs Tip: Be sure to slice your potatoes 1mm thick or less or they may not cook. If you struggle and your are a little thick, simply boil the slices for 4 minutes, or until just starting to soften (but not break up), before proceeding

 

Method:

Preheat oven to 190°C.

Unwrap the pastry and place it on a large oven tray lined with non-stick baking paper. Using a small sharp knife, lightly score a 2cm border around the edge of the pastry (without cutting all the way through to the bottom) and prick the centre with a fork. This will help the border to rise when baked and create a nice raised edge for the filling in the middle.

Refrigerate the pastry until needed.

Place 1 Cup mature cheddar (reserve a  for scattering over the top later), whole grain mustard and sour cream in a small bowl and mix to combine. Add salt to taste.

Place the potatoes, in a bowl. Add a little oil, salt and pepper and toss to evenly coat the slices.

Spread the sour cream mixture over the pastry, without covering the scored border (which will prevent it from puffing nicely and rising). Lay the potato slices onto sour cream mixture, so that they just overlapping the one above, and repeat the process until the tart is covered in potato rounds. Pop the tart into the oven to bake for 30-40 minutes. Add the rosemary and cook for a further 2 minutes or until the potatoes are golden and pastry is cooked.

Serve along side some dressed rocket, a side salad or sautéd greens for a complete and balanced meal. Happy cooking x