Prepping the pastry
One GF Greek Lamb Tart
Hercules is perhaps the most loved of all Greek heroes and wouldn’t it be nice to channel some of his bravery into our world now and then? I know I sometimes feel a little defeated before I’ve started when it comes to trying something new in the kitchen these days. This is mainly because our family consists of one coeliac, one gluten intolerant, one borderline hyperactive toddler and ‘normal’ old me. However, I have been ‘eyeing up’ the Greek Lamb Tart
featured in the current issue of mEAT magazine
for some weeks and feeling inspired by Ashley’s recent blog post ‘Facing your fears in the kitchen
’ I decided to give it a go.
I was excited to think this one might be a winner with the whole family – sophisticated flavours for us adults, teamed with ever popular mince for our little ones! It would mean locating gluten free puff pastry, but I thought I had seen some in the frozen department of my two local supermarkets, so hopefully this shouldn’t prove too much of a hurdle.
Armed with my mEAT magazine
, my first visit was to the butcher for my lamb mince, which was the leanest I had ever seen. Next, into the supermarket for the remaining ingredients....success! Gluten free puff pastry that appeared to be the exact amount for the recipe!
Don’t laugh but chick peas were going to be a new thing for me to cook with. In fact it would be fair to say I’ve never been much of a fan of legumes (I’d make a terrible vegetarian)!
I returned home to a rare moment of peace and quiet in the house and commenced my quest. It wasn’t long before I discovered my first hitch – my gluten free pastry wasn’t going to roll out quite as large as the packet instructions indicated – much less, roll out to 2 sheets! Never mind, I was against the clock to fill 4 empty tummies within the next couple of hours, so no time to buy more and wait for it to defrost, we would have to make do! Many years of gluten free cooking and baking has taught me to lower my expectations – and definitely not expect things to come out right first time!
But I am delighted to report, after that minor setback, everything else was amazingly easy and enjoyable. Admittedly my GF pastry didn’t ‘puff’ or rise as much as its wheat flour counterpart and two layers of pastry would have been delicious, but this made no difference to our enjoyment of the meal. Us adults savoured the tasty combination of flavours and the kids (9yrs and 3yrs) enjoyed everything except the olives and feta (nothing new there).
The approximate cost of the ingredients was $25.00 (I already had a few of the pantry basics). I’d recommend serving this delicious Greek Lamb Tart
sliced up for a lunch, or it is equally perfect for dinner and will be especially popular with those who enjoy meat but prefer to eat a smaller amount.
It was satisfying to create something so different from our regular menu and I’m so glad I faced my ‘fears in the kitchen’.