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

Moroccan tart

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Serves 4

Prep

15M

Cook

45M

Total

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.

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