MIDDLE EASTERN LAMB TART
MIDDLE EASTERN LAMB TART
This tart is an absolute showstopper, but if you’re not in the mood to hassle with phyllo, just serve the fillings alongside pita breads or flat breads.
Ingredients
- Ingredients:
- 5 sheets Phyllo Pastry
- 100g Butter (melted)
- Spiced Lamb Filling:
- 400g Chalmar Lamb Mince
- 2 Tbsp Olive Oil
- 1 small Onion (peeled and finely diced)
- Pinch Salt
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Smoked Paprika
- ½ tsp Chilli Flakes
- 1 ½ Tbsp Tomato Paste
- 2 Cloves Garlic (peeled and finely diced)
- Juice of half a Lemon
- Tomato Salad:
- 150g Cherry Tomatoes (quartered)
- ½ Red Onion (peeled and finely diced)
- 2 Tbsp Olive Oil
- Pinch Salt
- ½ tsp Sumac
- 1 tsp Parsley (finely chopped)
- 2 Rounds of Feta
- To Serve:
- 200g Hummus
- Handful Fresh Mint
- 100g Pomegranate Seeds
Instructions
- Method:
- Preheat oven to 200˚C
- Take a cake/tart baking dish and place it on top of the sheets of phyllo. Cut a 1cm border around the edge of the phyllo to fit the dish.
- Brush the inside of the dish with a little melted butter, then brush the first layer of phyllo with butter and press it into the dish. Repeat with the other four layers, then prick the base with a fork.
- Bake in the center of the preheated over for approximately 10 minutes, or until golden brown and crisp on the edges. Set aside.
- Place a non-stick pan on medium-high heat, add the olive oil, onion, lamb mince and a pinch of salt and fry until just beginning to brown. Add the spices and fry for 1 minute, then add the tomato paste and garlic and fry for a further 2 minutes.
- Squeeze over the lemon juice and stir through, then set aside.
- Combine the tomatoes, red onion, olive oil, salt, sumac, parsley and feta.
- Spoon the hummus over the base of the tart, top with the mince and spoon over the tomato salad. Garnish with pomegranate seeds and fresh mint.
- To serve, it’s actually easier to cut through the phyllo with scissors if it’s still in the tart dish, alternatively, place it on a board and cut into portions with a chef’s knife.
No Comments