Name: Lamb tart with eggplant and goats cheese
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 1/2 sheets ready-rolled shortcrust pastry; 1 tablespoon olive oil; 1 medium red capsicum, finely chopped; 2 teaspoon ground cumin; 1 teaspoon sweet paprika; 1/2 teaspoon ground turmeric; 500 gram lamb mince; 1 egg, beaten lightly; 1/4 cup finely chopped fresh coriander; 1/4 cup finely chopped fresh flat-leaf parsley; 150 gram char-grilled eggplant, drained, chopped coarsely; 60 gram firm goats cheese, crumbled coarsely

Ingredients

1 1/2 sheets ready-rolled shortcrust pastry

1 tablespoon olive oil

1 medium red capsicum, finely chopped

2 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon ground turmeric

500 gram lamb mince

1 egg, beaten lightly

1/4 cup finely chopped fresh coriander

1/4 cup finely chopped fresh flat-leaf parsley

150 gram char-grilled eggplant, drained, chopped coarsely

60 gram firm goats cheese, crumbled coarsely

Method

1.Preheat oven to 220°C/200°C fan-forced. Grease 12cm x 35cm loose-based flan tin.

2.Join pastry pieces together by rubbing one edge with a little water and pressing to seal. Ease pastry into tin; press into base and sides. Trim edge; prick base with fork. Line pastry with baking paper, fill with beans or rice. Bake 10 minutes, remove rice and paper; bake a further 10 minutes or until pastry is golden brown.

3.Meanwhile, in large frying pan, heat oil; cook capsicum, spices and lamb until lamb is browned and liquid evaporated. Cool. Stir in egg and herbs.

4.Spoon lamb mixture into pastry case, top with eggplant and cheese. Bake about 12 minutes. Cool before cutting.

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Ingredients

Method

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