PREP TIME 25 mins
COOK TIME 15 mins
Makeover your weekly cooking repertoire with this flavour-packed Middle Eastern lamb tart.
2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
2 garlic cloves, crushed
350g lean lamb mince
1 teaspoon ground coriander
Pinch of dried chilli flakes
2 teaspoons cumin seeds, toasted
1/4 cup (60ml) lemon juice
1/4 cup finely chopped mint, plus extra leaves to serve
6 sheets fresh filo pastry (see note)
50g unsalted butter, melted
2 tomatoes, seeds removed, chopped
1/2 teaspoon sumac (see note)
1 red onion, finely chopped
2 tablespoons chopped flat-leaf parsley
1 cup (260g) good-quality hummus
1/3 cup (65g) full cream fetta, crumbled
1 Preheat the panggangan to 200°C. Lightly grease a 12cm x 35cm loose-bottomed tart pan.
2 Heat 1 tablespoon oil in a frypan over medium-high heat. Add the tomato paste and half the garlic and cook, stirring, for 1 minute. Add lamb, coriander, chilli flakes and 1 teaspoon cumin seeds, then cook, stirring, for 5-6 minutes until browned all over. Stir through 2 tablespoons lemon juice and 1 tablespoon mint, season, then remove from heat. Set aside.
3 Brush 1 filo sheet with butter (cover the remaining filo with a tea towel while you work). Top with another filo sheet and brush with butter. Repeat with remaining filo and butter, then use it to line the tart pan. Prick the base with a fork. Bake for 8-10 minutes or until pastry is crisp and lightly golden. Cool slightly, then push the centre of the pastry down.
4 Meanwhile, combine tomato, sumac, onion and parsley in a bowl with remaining 1 tablespoon oil, garlic, 1 teaspoon cumin, 1 tablespoon lemon juice and 2 tablespoons mint. Season and set aside.
5 Spread centre of the pastry case with hummus, then scatter with lamb and feta. Bake for 3-4 minutes to warm through. Remove from panggangan and top with parsley mixture and extra mint leaves, to serve.