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Morrocan lamb tart with mint and feta

Morrocan lamb tart with mint and feta
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 7.3 dollar
Difficulty level: 3 out of 4

11 Ingredients

Number of servings
4
  • 6 sheets filo pastry
  • 5milliliter olive oil cooking spray
  • 1tablespoons Woolworths extra virgin olive oil
  • 500grams pkt lean lamb mince
  • 2tablespoons tomato paste
  • 3 garlic cloves, crushed
  • 1tablespoons Woolworths Moroccan seasoning
  • 125grams can chickpeas, rinsed, drained
  • 100grams Greek-style feta, crumbled
  • 1/3 cup mint leaves
  • 120grams salad leaves, to serve

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Line a large tray with baking paper.

Step 2 of 4

Spray each filo sheet with oil, then stack on tray. Spray top filo sheet with oil, then fold sides in to create a 2cm border. Prick base with a fork and spray border with oil. Bake for 12 minutes or until pastry is golden.

Step 3 of 4

Meanwhile, heat extra virgin olive oil in a large frying pan over high heat. Cook mince, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add paste, garlic and seasoning, then cook for 1 minute or until fragrant. Add chickpeas and cook for 2 minutes or until warmed through.

Step 4 of 4

Using a clean tea towel, press centre of pastry down to flatten. Spoon lamb mixture into pastry case. Top with feta and mint. Season with pepper and serve with salad leaves.

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