Beetroot Feta Tart with Seared Venison and Rocket Salad

Steps

1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to high (if using).
2. Lightly dust clean, dry, bench or board with flour and lay pastry sheet out flat. Cut pastry into quarters and transfer onto prepared tray. Separate egg yolk and white. Place egg yolk in a small bowl and whisk with a fork. Brush pastry lightly with egg yolk and use a fork to prick pastry in several places (this helps pastry rise evenly).
3. Slice beetroot into 0.5cm thick slices. Lay evenly on each piece of pastry (they can overlap slightly), leaving 0.5cm gap around edges.
4. In a small bowl, mix together honey and balsamic vinegar and brush mixture over beetroot. Evenly crumble feta over and season with salt and pepper. Bake for 15–20 minutes or until pastry is golden brown and puffed up.
5. While tarts are baking, prepare the venison. Pat venison dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a medium fry-pan (preferably heavy-based) on high heat. Cook venison for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Remove, cover with foil and rest for a few minutes before slicing against the grain.
6. While venison is resting, thinly slice radishes and cucumber and place in a medium bowl with rocket. Toss with a drizzle of extra-virgin olive oil and balsamic vinegar.
7. Divide tarts and sliced venison between plates and serve salad on the side.