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,
National Lamb Day,
250g Quality Mark lamb mince
2 garlic cloves
400g can chopped tomatoes in juice
1 tbsp tomato paste
1 cup cooked chickpeas
juice and grated zest of 1 lemon
1/4 cup mixed herbs
chopped fresh, such as parsley, oregano and mint
2 sheets butter puff pastry
2 large onions
2 tsp cumin seeds
1/4 cup olives
a small handful of 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)