Rendang Tart with Potatoes and Onions

Harnessing the punchy flavor of rendang, we're serving up a vibrant, hearty tart that will definitely hit the spot! While rendang is the star here, the other ingredients — a layer of potatoes, a mix of havarti and gruyere, some quick-sautéed sweet yellow onions and a few delightful dollops of garlic sambal oelek—combine into a versatile meal that can take on almost any of your fridge leftovers and still become the centerpiece of any party!

Since rendang is often made in large batches, this recipe is the perfect solution for leftover rendang, whether the traditional beef rendang or a vegan version like mushroom rendang. Feel free to mix and match the other ingredients with what you have in your fridge, for example, leaving out the potatoes or cheese if you don't have any on hand. We promise it will still be delicious. The best part is, with cooked rendang already on hand, this comes together and goes into the oven in less than 30 minutes.

- Recipe by Monisha Pillai

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Rendang Tart with Potatoes and Onions

SERVES TIME

3 - 4 pax 1 hour

INGREDIENTS

1 Homiah Indonesian Rendang Spice Kit (1 pack has 2 kits) OR If using leftover beef rendang, substitute the spice kit, short ribs and coconut milk with 1/2-3/4 lb of cooked rendang
1 lb cubed beef short ribs (or substitute with 1 lb mixed mushrooms for a vegan version)
1/3 cup coconut milk
1 sheet puff party
1 yellow onion, thinly sliced
1 Thai red chili, thinly sliced
2-3 tbsp sambal oelek or your favorite hot sauce
1 large Idaho potato, peeled and quartered
1 tsp kosher salt
Freshly-ground black pepper
1 cup shredded havarti and gruyere cheese
Optional: 1 stalk cilantro, roughly chopped for garnishing

METHOD

If cooking rendang from scratch: Cook the rendang as you would normally — Start by sautéing the Homiah Indonesian Rendang Kit in a saucepan or dutch oven for 3 to 5 minutes on medium-high heat, add in the beef or mushrooms, and sauté for a further 5 minutes. Then, pour the coconut milk into the pot, bring it to a boil, then turn the heat down to low and simmer for 40 minutes for the beef or 10 minutes for the mushrooms. (In depth rendang recipe here.)
Shred the cooked rendang and separate any extra rendang sauce into a bowl. Set aside.
Put potatoes on to boil for 15 minutes until soft, then roughly mash with a wooden spoon or potato masher.
In a medium pan, add onions and fry for 5 minutes until translucent and browning.
Preheat the oven to 400 F. Now, we can assemble the tart. Score the chilled puff pastry sheet, and spread 2-3 tablespoons of rendang sauce on top of the pastry evenly, leaving a 1/2-inch gap of un-sauced pastry on each edge. Add the roughly mashed potatoes onto the tart, along with a sprinkle of salt and a few cracks of black pepper. Sprinkle the cheese all over the tart, and top it off with the shredded short ribs, onions, sliced red chili and a few dollops of sambal oelek.
If the tart pastry feels too soft, place the tart in the fridge for 10 mins so the puff pastry hardens slightly. Then bake in the oven for approximately 20 minutes, or until golden brown. Garnish with some chopped cilantro and dig in!

SHOP INGREDIENTS