Description
A savory Middle Eastern inspired lamb tart with warm spices, caramelized onions, toasted pine nuts, and fresh parsley baked in a golden puff pastry crust.
Ingredients
Units
Scale
- 500 grams ground lamb
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh parsley, chopped
- 1 sheet puff pastry, about 250 grams, thawed
- 1 large egg, beaten
Instructions
- Preheat oven to 200 degrees Celsius and lightly grease a 9 inch tart pan.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft and golden, about 8 minutes. Stir in garlic and cook for 1 minute.
- Add ground lamb and cook until browned, breaking it up with a spoon.
- Stir in cumin, coriander, cinnamon, salt, and black pepper. Cook for 2 minutes. Remove from heat and mix in toasted pine nuts and parsley.
- Roll out puff pastry slightly and press into the tart pan, trimming edges.
- Spoon the lamb mixture evenly over the pastry.
- Brush pastry edges with beaten egg and bake for 25 minutes until golden and crisp.
- Let rest for 10 minutes before slicing and serving.
Notes
- Allow the tart to rest before slicing for cleaner cuts.
- Toast pine nuts in a dry pan for deeper flavor.
- Reheat leftovers in the oven to maintain crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg