Recipe: Biltong and two-cheese tart

Today I’m cooking with biltong again and have come up with a lovely quiche with a mix of biltong, spring onions, Cheddar and goat’s cheese. It’s a delightful combination and oh-so-easy to make, especially if you buy ready-made pastry, which I tend to do.

When I’m in London I get my biltong from the Chichester Biltong Company. They do a good range and can deliver anywhere in the UK. I used their peri peri biltong for the recipe which gave the tart a bit of an extra chilli bite. You can visit their website by clicking here.

My golden brown, cheesy tart with a biltong surprise inside
My golden brown, cheesy tart with a biltong surprise inside

Ready rolled shortcrust pastry to fit a 25cm pie dish

150g biltong, cut into small pieces

350ml milk

30g plain flour

3 eggs

6 spring onions, chopped into small pieces

120g Cheddar cheese, grated

120g goat’s cheese

Preheat oven to 180°C. Line the pie dish with the pastry. Line the pastry with foil and weigh down with dried beans. Bake for 10 minutes. Remove beans and foil and bake 10 minutes longer or until crust begins to brown lightly. Cool.

Combine the milk, flour and eggs in a medium bowl and beat until well blended. Stir in the biltong and the Cheddar. Pour the mixture into the crust.

Dot the tart with pieces of the goat’s cheese.

Bake for 40 minutes or until lightly browned and set. Cool for 10 minutes and serve with green salad.

The tart straight out of the oven
The tart straight out of the oven

Do you have a favourite dish made using biltong? I’d love to hear about it, so do get in touch.

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