Moroccan Lamb Tart

Bring the vibrant flavours of Middle East to your table with this utterly delicious Moroccan Lamb Tart! Our flaky, buttery spelt puff pastry is the perfect base for the lamb mince with spiced with cumin, coriander, and a zesty hint of lemon. Topped off with crumbled feta, crunchy pine nuts, and a bright, herbaceous yogurt sauce, this showstopping tart is as easy to make as it is to eat!

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 6 to 8
Skill Level: easy

Moroccan Lamb Tart with Spelt Puff Pastry

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Where to buy Carême Pastry

Ingredients

1 (375g packet) Carême Spelt Butter Puff Pastry, defrosted
250g lamb mince
1/2 Spanish onion, finely chopped
1 garlic clove, crushed
1 tsp ground cumin
1 tsp ground coriander
120g feta cheese, crumbled
Juice 1/2 lemon
1 tbsp olive oil
2 tbsp pine nuts
Salt and pepper, to taste
1/3 cup Greek yoghurt
1/4 cup continental parsley leaves, plus extra to garnish
Lemon wedges, to serve

Method

Preheat oven to 200°C fan-forced.
In a bowl, combine lamb mince, onion, garlic, cumin, coriander, 70g of feta, lemon juice and olive oil and mix with your hands until well combined.
Lay the pastry out on a lined baking tray and score a 2cm border around the edge. Scatter the filling over the top of the pastry leaving the border free. Top with scattered pine nuts. Brush the edge with egg and bake for 30 minutes until the edges are golden and the base is crisp.
Meanwhile, combine the yoghurt, parsley leaves and remaining feta in a mini food processor and blend until completely combined and it has become a bright green sauce.
Remove the tart from the oven and serve immediately with dollops of the green sauce, parsley leaves and lemon wedges.