Rosemary Apple Bison Tart

When I was a kid, we always enjoyed my Mom's home cooking. Occasionally, however,  she would buy us frozen meat pies, a trashy treat to beat the winter blues. Recently inspired by the fading apples and rosemary on my windowsill, I devised this lovely meat pie filled with organic, free range bison.  

A note to my non-veg, Hindu friends, the bison used is not like that of Indian bison and is definitely NOT beef. Out of love and respect for a dear friend, the sacred cow has not touched my lips for nearly 5 years now.

To homemade pastry or tart shells fill with the following preparation:

In a pan fry 1 finely chopped yellow onion until lightly browned. Add 1 lb of ground, organic, free-range bison and fry until browned. Add 1 tsp of finely ground rosemary, salt and black pepper to taste. Set aside.

Peel and thinly slice a tart apple. In a lightly oiled pan, braise the apple slices until tender. Set aside.

In the same pan, brown two whole onions sliced julienne style. Use very little oil or ghee and 1 tsp of demerara sugar to caramelize. Set aside.

Prepare 1 cup of grated asiago or crumbled feta cheese. In a shallow bowl, beat two free-range eggs. To this add the bison, half the caramelized onions, and a 1/2 of the cheese. Spoon into pastry shells and top with grape tomatoes, the braised apples, whole sprigs of rosemary and the remaining cheese. Bake at 350 degrees F until the pastry is lightly browned and cheese is melted. (Approx. 25-30 minutes) 


Serve hot with mixed greens. Enjoy. 


*Free-Range Bison was purchased from October Farms in Prince George, B.C.