GREEK LAMB TART
A quick and easy meal that’s perfect for both weeknight eating and entertaining – this Greek lamb tart ticks all the boxes.
I’ve added lentils to the lamb mince to help bulk it up. This adds extra nutrients, reduces the cost and still tastes delicious!
I recommend eating this meal with a bite of everything at once – all the ingredients go so well together.
If you like the look of this recipe and are partial to a bit of pastry, check out the full Y.U.M pastry recipe collection!
GREEK LAMB TART
A quick and easy meal that’s perfect for both weeknight eating and entertaining - this Greek lamb tart ticks all the boxes.
Ingredients
TART
- 1 brown onion
- 2 cloves garlic
- 350 g frozen puff pastry, defrosted (1 rolled sheet / 12.3oz)
- 1 tsp olive oil
- 1 Tbsp cumin seeds
- 400 g lamb mince (14oz)
- 1/3 cup pizza sauce (130g)
- 1 lamb stock cube dissolved in 1/3 cup water (80ml)
- 400 g can brown lentils in spring water, drained (14oz)
- 1 tsp dried mint
- 1 tsp dried oregano
- 1/4 tsp cinnamon
- 1 lemon
- 50 g feta cheese (1.8oz)
SALAD
- 1 Lebanese cucumber
- 200 g cherry tomatoes (7oz)
- 60 g baby spinach/kale (2.1oz)
- 50 g feta cheese (1.8oz)
- 1/3 cup plain, unsweetened yoghurt (80ml)
Instructions
PREPARE TART
Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper. Dice onion and crush garlic.
Lay pastry sheet out flat on prepared tray - you may need to trim the ends a little to make it fit. Score a 1cm / 0.4in border around the edge of the pastry (don’t cut it all the way through) and prick the centre area all over with a fork. Bake for 10 minutes.
While pastry cooks, heat oil in a large frying pan on medium-high. Add cumin seeds and toast for 15 seconds. Stir in onion and garlic. Cook for 2-3 minutes, until just soft. Add lamb mince and cook, breaking up with a wooden spoon, until browned all over. Stir in pizza sauce, stock mixture, lentils, mint, oregano and cinnamon. Simmer for 5 minutes.
Cut lemon into wedges. Add the juice of about half the lemon to lamb mixture and season with salt and pepper (adjust lemon, salt and pepper to taste).
Spread lamb mixture evenly onto par-cooked pastry base (leaving the border clear). Sprinkle with feta and bake for 10 minutes, until edges of the pastry are golden brown.
MAKE SALAD AND SERVE
While tart cooks, dice cucumber and cut tomatoes into quarters. Divide spinach/kale between individual serving plates and top with cucumber and tomatoes. Crumble feta over the top.
Cut cooked tart into slices. Place on plates with salad and drizzle yoghurt all over the meal. Serve with any remaining lemon wedges, if you like.
Recipe Notes
WINE MATCH: A Pinot Noir.
GLUTEN-FREE OPTION: You could use gluten-free pastry; otherwise, try making these as individual tarts and use 4-6 gluten-free tortillas rather than pastry. Brush the tortillas with a little oil and bake for 5 minutes, then top with lamb and feta and bake for a further 5-7 minutes. Make sure pizza paste is gluten-free and choose a gluten-free stock cube (beef is fine instead of lamb).
INGREDIENT SWAPS / NOTES: If you can’t find one large rolled puff pastry sheet, you can use two 150g / 5.3oz sheets instead - either join them together or just make two tarts. You can use a beef stock cube instead of lamb.
OPTIONAL EXTRA: Some chopped olives would make a great addition to this meal - either on the tart before baking or scattered over the meal before serving.
STORING AND REHEATING: Store tart separate from salad. Reheat tart in the oven (for light, flaky pastry) or in the microwave (for a quick meal). Drizzle with yoghurt just before serving.
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