Greek Lamb Tart
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Greek Lamb Tart

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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!
<b>Prep:</b> 40 mins Prep: 40 mins
<b>Cook:</b> 25 mins Cook: 25 mins
Serves 4 Serves 4
Good source of iron Good source of iron
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  • 250g Quality Mark lamb mince
  • 2 cloves garlic, crushed
  • 400g can chopped tomatoes in juice
  • 1 tablespoon tomato paste
  • 1 cup canned chickpeas, rinsed 
  • Finely grated zest and juice of 1 lemon 
  • 1/4 cup chopped mixed fresh herbs, such as parsley, oregano and mint
  • 75g creamy feta, crumbled


  • 2 sheets made-with butter puff pastry, slightly thawed
  • 1 egg, lightly beaten
  • 2 large onions, finely sliced
  • 2 teaspoons cumin seeds

To serve

  • 1/4  cup pitted olives
  • Extra chopped fresh parsley


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.


Meanwhile, heat a large frying pan over a medium heat. Add the lamb mince and garlic and cook for 2 minutes. Stir frequently to break mince up a little. Add the tomatoes, tomato paste and chickpeas and cook until most of the moisture has evaporated, about 5-8 minutes. The lamb mince should be thick but not dry. Add the lemon zest and herbs. Season to taste.

Remove pastry from the oven and spoon the lamb mince mixture over the onions. Scatter over the feta.

Return to the oven and cook for a further 5-10 minutes until the pastry is well browned around the edges and the base is well cooked with no signs of soggy pastry.

To serve

Scatter olives and extra chopped parsley over the tart, sprinkle or squeeze over the lemon juice and cut into pieces or slices. Serve with a green salad.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 374g
Energy kJ (kcal) 2720 (649)
Protein (g) 24.9
Fat (g) 44.6
Saturated (g)
Carbohydrate (g) 34.8
Sugars (g)
Sodium (mg) 837
Iron (mg) 4.1
Zinc (mg) 3.0
Vitamin B12 (ug) 1.6
Vitamin D (ug) N/A
Selenium (ug) 9.2
  • If you are unable to locate lamb mince, just ask the butcher. They should be able to prepare some for you.
  • 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.
  • Keep sheets of butter puff pastry in the freezer so you can make this tart in no time if friends show up for lunch.

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