Name: Moroccan tart
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 sheet ready-rolled shortcrust pastry; 1 tablespoon olive oil; 300 gram minced lamb; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1 clove garlic, crushed; 2 tablespoon lemon juice; 1 large piece preserved lemon rind (30g), trimmed, finely chopped; 2 tablespoon pine nuts, roasted; 125 gram feta, crumbled; 400 gram canned chickpeas, rinsed, drained

Ingredients

1 sheet ready-rolled shortcrust pastry

1 tablespoon olive oil

300 gram minced lamb

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1 clove garlic, crushed

2 tablespoon lemon juice

1 large piece preserved lemon rind (30g), trimmed, finely chopped

2 tablespoon pine nuts, roasted

125 gram feta, crumbled

400 gram canned chickpeas, rinsed, drained

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Roll pastry into a 28cm x 30cm rectangle; place on an oiled oven tray. Fold edges of pastry over to make a 1cm border all the way around pastry. Prick base with a fork; bake for 10 minutes.

3.Meanwhile, in a medium frying pan, heat half the oil; cook lamb, coriander and cinnamon, stirring, for about 5 minutes or until browned. Drain away excess oil.

4.In a medium bowl, combine chickpeas, garlic, juice and remaining oil. Using a fork, coarsely mash mixture; stir in preserved lemon. Spread mixture over pastry base. Top with lamb mixture; sprinkle with nuts and cheese. Bake for about 10 minutes. Cut into 4 slices before serving.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%