Greek Lamb Tart
Puff Pastry Tart Recipe - An Instant Crowd Pleaser!
4
Serves
40 mins
Prep Time
25 mins
Cook Time
Recipe author
Kathy Paterson
We've developed this recipe specifically with winter entertaining in mind. Whilst we still love a traditional roast, we wanted to give you another option - just watch your guests faces as you place this visually beautiful dish down in the middle of the table!
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High Iron
Ingredients
lamb
250g Quality Mark lamb mince
i
2 garlic cloves
crushed
400g can chopped tomatoes in juice
in juice
1 Tbsp tomato paste
1 cup cooked chickpeas
i
rinsed
juice and grated zest of 1 lemon
1/4 cup mixed herbs
chopped fresh, such as parsley, oregano and mint
75g feta
crumbled
pastry
2 sheets butter puff pastry
i
slightly thawed
1 egg
lightly beaten
2 large onions
finely sliced
2 tsp cumin seeds
to serve
1/4 cup olives
pitted
a small handful of chopped fresh parsley
Method
To make pastry
To make lamb
To serve
1
Preheat the oven to 200°C.
2
Place the pastry sheets, one on top of the other, on lightly-floured benchtop.
3
Roll out to fit a 24cm x 36cm oven tray.
4
Use a sharp knife to lightly score a 2.5cm border all the way around the pastry and lightly prick the pastry with a fork.
5
Brush with egg wash (set aside the remainder), and place in the refrigerator to firm up for 30 minutes.
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6
In a frying pan, heat a dash of oil and add the onions.
7
Cook slowly over a gentle heat, stirring frequently for 15 minutes until golden.
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8
Remove pastry from the refrigerator and brush once more with egg wash.
9
Spread over the onions and sprinkle over the cumin seeds.
10
Place in the oven and increase the temperature to 210°C.
11
Cook for 10-15 minutes.
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Nutrition Information per Serving (456g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2883 kJ (689 kcal)
Protein
26.8g
Total Fat
45.2g
Saturated Fat
23.4g
Carbs
39.3g
Sugars
11.5g
Sodium
821mg
Iron*
4.4mg
* Percentage of recommended daily intake (Aust/NZ)
