Looking for an easy biltong tart recipe that uses simple ingredients? This classic South African savoury tart comes together in one pot, with no pastry to roll out. You simmer bread, milk, onion and parsley, stir in cheese, eggs and biltong, then bake until golden on top. It works well as a starter, a braai side dish or a light lunch with a fresh salad, and it’s just as good served warm or cold.
Equipment
- 2 aluminium tart dishes (800 ml each)
- Medium saucepan
- Box grater
Ingredients
For the tart filling
- 6 slices white bread, crusts removed and cut into small squares
- 3 cups milk
- 2 onions, grated
- 2 tsp Aromat
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
- 2 cups grated cheese (Cheddar or Gouda work well)
- 6 large eggs, lightly beaten
- 1 tsp paprika
- 200 g fine biltong powder (biltongpoeier)
For the topping
- Extra biltong powder
- Extra grated cheese
Method
- Prepare the base. Place the bread squares, milk, grated onions, Aromat and butter in a saucepan. Simmer gently, stirring occasionally, until the onions are soft and the bread has broken down into a thick, porridge-like mixture.
- Add the cheese and eggs. Remove from the heat and let the mixture cool slightly so the eggs do not scramble. Stir in the grated cheese and beaten eggs until well combined.
- Season. Fold in the paprika, parsley and biltong powder until evenly distributed.
- Fill the dishes. Divide the mixture evenly between the two tart dishes.
- Top. Sprinkle with extra biltong powder and grated cheese.
- Bake. Bake at 180°C for 30 minutes, until the filling is set and golden on top. A knife inserted in the centre should come out clean.
- Serve. Let the tarts rest for 5 to 10 minutes before slicing. Serve warm or at room temperature.
Bread variations
Wholewheat bread
Wholewheat gives the tarts a nutty flavour and a more rustic, slightly denser texture. It absorbs more liquid, so keep about ¼ cup extra milk on hand in case the mixture thickens too quickly.
Sourdough
The gentle tang of sourdough pairs beautifully with the cheese and biltong. Sourdough is chewier, so simmer for a few extra minutes until the mixture is soft and porridge-like. A sandwich-style loaf works best, as a very crusty artisan loaf will give a coarser texture.
For best results with any bread
- Use bread that is a day or two old, so it soaks up the milk evenly.
- Cut the bread into small pieces so it breaks down properly.
- White bread gives the softest, most custardy result.
Cook’s notes
- Biltong powder: Use biltong ground to a fine dust or rubble. If you only have sliced biltong, pulse it in a food processor until fine.
- Make ahead: The tarts keep well in the fridge for up to 3 days and reheat nicely in a warm oven.
Traditional South African Biltong and Cheese Tart
Ingredients
Tart filling
- 6 slices white bread crusts removed, cut into small squares
- 3 cups milk
- 2 onions grated
- 2 tsp Aromat
- 2 tbsp butter
- 2 tbsp fresh parsley chopped
- 2 cups grated cheese Cheddar or Gouda
- 6 large eggs lightly beaten
- 1 tsp paprika
- 200 g fine biltong powder biltongpoeier
Topping
- extra grated cheese for sprinkling
- extra biltong powder for sprinkling
Instructions
Method
- Preheat the oven to 180°C and prepare two 800 ml aluminium tart dishes.
- Place the bread squares, milk, grated onions, Aromat and butter in a saucepan. Simmer gently for about 10 minutes, stirring occasionally, until the onion softens and the bread forms a thick, porridge-like mixture.
- Remove from the heat and cool slightly. Stir in the grated cheese, then the lightly beaten eggs, ensuring the eggs do not scramble.
- Fold in the chopped parsley, paprika and fine biltong powder until evenly combined.
- Divide the mixture evenly between the two aluminium tart dishes. Sprinkle extra grated cheese and biltong powder over each tart.
- Bake for about 30 minutes, until the tops are golden and the centres are set. Rest for 5–10 minutes before slicing and serving.
