Greek Lamb Tart
Puff Pastry Tart Recipe - An Instant Crowd Pleaser!
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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Breakfast & Brunch,
250g Quality Mark lamb mince
Lamb mince requires good seasoning and needs to be browned. Place lamb mince into a frying pan and let it sizzle to brown then begin breaking up using a wooden spoon.
2, crushed garlic cloves
400g can chopped tomatoes in juice
1 tbsp tomato paste
1 cup, rinsed chickpeas
of 1 lemon lemon juice
of 1 lemon, finely grated lemon zest
1/4 cup chopped fresh, such as parsley, oregano and mint mixed herbs
75g creamy, crumbled feta
2 sheets, slightly thawed butter puff pastry
Keep sheets of butter puff pastry in the freezer so you can make this tart in no time if friends show up for lunch.
1, lightly beaten egg
2 large, finely sliced onions
2 tsp cumin seeds
1/4 cup, pitted olives
extra chopped fresh parsley
To Make Pastry
To Make Lamb
Preheat the oven to 200°C.
Place the pastry sheets, one on top of the other, on lightly-floured benchtop.
Roll out to fit a 24cm x 36cm oven tray.
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.
Brush with egg wash (set aside the remainder), and place in the refrigerator to firm up for 30 minutes.
In a frying pan, heat a dash of oil and add the onions.
Cook slowly over a gentle heat, stirring frequently for 15 minutes until golden.
Remove pastry from the refrigerator and brush once more with egg wash.
Spread over the onions and sprinkle over the cumin seeds.
Place in the oven and increase the temperature to 210°C.
Cook for 10-15 minutes.
Nutrition Information per Serving (374g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)