The Southern Tart




  • 1 packet Slo Moe’s (any Moe’s goes)* 

  • 2 sheets of puff pastry 

  • 2 bacon rashers, diced 

  • 1 cup cheddar cheese, grated 

  • 1 leek, white part only, thinly sliced 

  • 1/2 cup pea shoots, to garnish 

  • 1/4 cup almonds, toasted & crushed, to serve 

  • 100 g Greek yoghurt 

  • 1 egg yolk 

  • 2 tsp milk 

  • 1 tbs plain flour 

  • 1 cup uncooked white rice

  • *We used Slo Moe’s Wood Smoked Beef Brisket




1. Southern Tarts like it hot so heat oven to 190oC fan-forced. Line an oven tray with baking paper and sprinkle with flour. 

2. For the base of the tart, place one sheet of puff pastry on the floured baking tray. To create a border for the tart, cut 1cm from the edge of the other sheet of pastry. Place the strips around the perimeter of your base. Then place a piece of baking paper inside the border and weigh it down with uncooked white rice. Mix the egg yolk and milk and paint the border with it.

3. Put the tart base in the oven and bake for 10 minutes, removing the rice after 5 minutes. Take the tart base out of the oven, and if the middle has risen, gently pat it down with a spoon. Turn the oven down to 150oC fan-forced.

4. Lovingly spoon Slo Moe’s onto the pastry, then sprinkle with cheese, leek, and bacon pieces. Put the tart back in the oven and cook for a further 15 minutes. Remove the tart from the oven and leave to cool for 5 minutes. To serve, scatter the pea shoots and crushed almonds over the tart and drizzle with Greek yoghurt. Cut evenly into square pieces. You can all enjoy a piece of the tart!