Moroccan · Dessert

Slow-cooked Beef Tart with preserved lemon and olive

This Moroccan Tart leans on preserved lemon and olive to do the heavy lifting. We roast the Beef for real depth, then bring it together in one pan.

5.0 from 1,496 cooks

Prep30 min

Cook30 min

Serves6

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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