Leftover Lamb Tart

So you’ve cooked the lamb roast, and there’s plenty left over … lets make another meal of it. This middle eastern-inspired tart is simple. I’ve used filo pastry because I had some in the fridge, but puff pastry would be fine too. Roughly blitz the leftover lamb (or beef) add some spices, fresh mint and crumbled feta and serve with a zingy tomato salsa.

Ingredients

• cooked lamb, roughly chopped in the food processor
• 6 sheets filo pastry or 1 sheet of puff pastry
• 50g butter, melted
• 1/2 onion, finely chopped
• 1 clove garlic, crushed
• 2 tsp cumin seeds, toasted
• Pinch dried chilli
• juice 1 lemon or lime
• Tomato Passata
• 60g feta, crumbled
• small tub hummus
• 1/2 bunch mint

For the Salsa

• 3 ripe tomatoes, seeded, chopped
• 1/2 bunch parsley, chopped
• 1/4 red onion or 2 green shallots, finely chopped
• 1/2 tsp sumac
• 1/2 bunch mint
• 1 tbs oil
• juice 1 lemon or lime or to taste

Method

1. Preheat the oven to 180C and grease a loose-bottomed tart pan.
2. Brush 1 sheet of filo with the melted butter, top with another sheet of filo and brushe\ with butter. Repeat with the remaining sheets.
3. Line the tart tin with the pastry stack, trim to fit if necessary, but leave enough around the edges to fold over. Prick the base with a fork. Bake for 8-10 minutes or until the pastry is crisp and lightly golden.
4. Cool slightly, then push the centre of the pastry down with an egg slice.
5. While the pastry is cooking, saute the onion and garlic in a frypan with a little oil, over medium heat, until softened.
6. Add the cumin seeds and chilli flakes, and cook for a couple of minutes. Off the heat add the lemon juice and chopped lamb.
7. Add enough Tomato Passata to moisten the mix. Fold in the crumbled feta.
8. Spread the centre of the pastry with the tub of hummus, then scatter over the lamb mixture. Drizzle over a little olive oil.
9. Turn the oven up to 200C and bake the tart for about 5-7 minutes until heated through and browned.
10. Garnish with extra mint leaves and some of the tomato salsa.

For the Salsa

11. Combine all the ingredients, adding lemon juice to taste. Season well with salt and pepper.